The florescent vegetable jelly cubes and shots of lemon and carrot juice immersed in a smoldering beakers of dry ice may be a testament to the ultramodern vibe of Chef Christian Baby Yumbi’s Restaurant Resource, but the progressive consciousness of his establishment is centered on the philosophy.
This Brussels hideaway was featured in yesterday’s Wall Street Journal as Chef Yumbi seeks out a coveted Michelin-star. What distinguishes his restaurant’s aspiration from the thousands in wanting is Yumbi’s loyalty to the slow-food movement.
Not familiar with the slow-food movement? Don’t be perplexed, the movement, which was conceived in efforts to boycott the arrival of fast food Megalodon, McDonalds, in Italy, has only recently gained momentum in Europe and the US.
Principles of the movement, which have found acceptance with eco-conscious chefs, sustain the use of organic ingredients, promote ethical buying practices, urge the utilization of local and traditional food and uphold the value of good nutrition.
Yumbi described his restaurant as, “the return to the source…a time to share the pleasures of the table.”
With many growing despondent over the food and energy crisis around the world, the “pleasures of the table” haven’t been easily accessible for some. And ironically, here at home the suffering dollar has helped fast food sales.
Facts of The Slow-Food Movement:
Founded by Carlo Petrini in resistance to fast food.
Represented in 122 countries.
Active in forming seed banks to preserve heirloom varieties.
Active in lobbying against pesticides and genetic engineering.
Approved U.S. Slow-Food restaurants: