Comments on: Cooking with an Environmental Conscience /restaurant-reviews/cooking-with-an-environmental-conscience/ Mon, 28 Oct 2013 20:54:21 +0000 hourly 1 By: Barbara Cullen /restaurant-reviews/cooking-with-an-environmental-conscience/#comment-11 Tue, 08 Jul 2008 07:23:40 +0000 /restaurant-reviews/cooking-with-an-environmental-conscience/#comment-11 Bonjour,

Thanks for telling us about this, Alec. I think it’s a very important trend, and it’s one we’re starting to see in the U.S., too. The real challenge for the 21st century cook will be food that’s as good for the environment as it is for us both in terms of taste and health.

Sincerely, Barbara

]]> By: Alec Lobrano /restaurant-reviews/cooking-with-an-environmental-conscience/#comment-10 Fri, 04 Jul 2008 06:46:24 +0000 /restaurant-reviews/cooking-with-an-environmental-conscience/#comment-10 Hello Rachel,

Dinner at Le Relais du Parc averages 65 Euros a person for two courses without wine. If you’re on a budget, I’d suggest sharing a starter like the white tuna with caponata, which is generously served, and also a dessert.

Best, Alec

]]> By: Rachel Lee /restaurant-reviews/cooking-with-an-environmental-conscience/#comment-9 Wed, 02 Jul 2008 08:39:50 +0000 /restaurant-reviews/cooking-with-an-environmental-conscience/#comment-9 Hi Alec,

Le Relais du Parc sounds very interesting, and it is good news that a major chef like Ducasse is putting his weight behind sustainable foods. One question–what’s the average price per person at Le Relais?

We’re coming to Paris next week and now that we’ve so enjoyed reading your book, we can’t wait to put it into practice!

Sincerely,
Rachel Lee
Santa Monica, CA

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