What's the next big foodie enthusiasm? Robust flavors, earthy scents and lusty textures from the very soil that nourishes life. It's called Veritable Cuisine du Terroir — literally, Food from the Earth Really — and in their copper-clad kitchen in the Marais district of Paris, chefs Solange and Gael Gregoire run one of the hottest bistros in a city long celebrated for its culinary prowess. Their restaurant, Le Plat Sal — which translates to The Dirty Plate — prepares four-star signature dishes, like Roche Dans la Croute, a rock from Mont Lachat folded into a pastry crust, and Boue Ragout, a stew simmered from the mud of the Seine River, washed down with a surprisingly delicate vintage of Du Vin d'Egout, a smoky gray wine distilled from Paris sewer water.
Coprophagia is so yesterday already.
😮
I presume this story was an April Fool’s joke!
Undoubtedly! But the kernel of truth makes one wonder…
I do remember reading it, in part because the text wouldn’t load for me on Chrome (paywall issue perhaps?), and in part because I’ve been to the two farmers’ markets mentioned at the top and bottom of the article. They’re probably actually worse than depicted in the piece, not to mention that they’re all also anti-vaxxers to boot.
It reminds me of an April Fools prank news story last week which was pretty funny and that you’ll likely appreciate: http://boffosocko.com/2017/04/01/literal-farm-to-table-heres-the-dirt-on-chefs-cooking-with-dirt-the-salt-npr/
Also a bit reminiscent of a piece my friend Matt wrote with his 2017 food predictions: https://medium.com/@worldmatt/my-2017-food-trend-predictions-are-the-only-2017-food-trend-predictions-you-need-to-read-because-8f0bdfba3e1d. To truly appreciate it be sure to read how well his 2016 predictions went at the bottom of the piece.