Mountain cuisine: tradition and sustainability in the age of climate change

Emmanuel Renaut’s presentation addressed crucial topics regarding mountain cuisine and its evolution, highlighting the importance of collaboration between chefs and local producers. Renaut emphasized that support for these producers is vital to the sustainability of regional gastronomy, especially in a context where climate change poses significant challenges. With a team of approximately 300 people, the goal is to make the mountain cuisine festival a more popular and interactive event, incorporating culinary health into its approach.

The growing interest in local products, such as lake fish and Savoy wines, has transformed the perception of ingredients on restaurant menus. This shift has led to the phasing out of certain dishes that were once common, reflecting an evolution in customer demand as diners seek authentic and healthy dining experiences. However, the climate has impacted local production, affecting the availability of products and forcing chefs to constantly adapt to environmental conditions.

Renaut emphasized the need to preserve culinary traditions while adapting to the new realities of the environment. Mountain cuisine is not only a culinary art but also a vehicle for sustainability and cultural preservation. In this regard, the importance of bringing together chefs in the Haute-Savoie region to collaborate with local producers and ensure the continuity of their operations was discussed. The need to motivate farmers and ranchers was emphasized, as their work is essential to the region’s cuisine.

The presentation also explored similarities in mountain cuisine across Italy, Switzerland, and Andorra, highlighting the cultural influence of borders and the importance of caring for the mountain environment. Renaut raised questions about the changes in the Alps over the past 30 years and what French cuisine can learn from other mountain cuisines. He emphasized that there has been a shift in the use and presentation of ingredients, as well as an increase in customers’ curiosity and knowledge.

Finally, Renaut concluded that cuisine is a means of sharing traditions and innovations, and that the shift toward more plant-based menus is a growing trend. In this context, mountain cuisine is presented not only as a culinary art but also as a vehicle for sustainability and cultural preservation, inviting everyone to reflect on the importance of consuming local and zero-kilometer products.