Christian Têtedoie, Michelin-starred chef and Meilleur Ouvrier de France, passionately dedicates himself to preserving and promoting ancient varieties from the rich botanical heritage of the Lyon region.
In response to challenges posed by climate change, he collaborates closely with the Applied Botanical Resource Center and local farmers to revive forgotten seeds. For him, these varieties, both resilient and nutritious, offer tangible solutions to today’s agricultural issues.
Combining Flavour, Sustainability, and Tradition
For Christian Têtedoie, it’s not enough for these varieties to address tomorrow’s challenges—they must also provide a remarkable culinary experience. He prioritizes ingredients that blend indulgence with well-being, offering a pathway to better living.
“Enjoying good food is one of life’s greatest pleasures,” Chef Têtedoie shares. One dish, in particular, embodies this philosophy: a galette made with haricot viande, a local legume. Beneath its apparent simplicity lies sophisticated technique. According to the chef, this legume rivals meat in protein richness while being more environmentally friendly.
Innovation and Support for Producers
With the Mes Producteurs, Mes Cuisiniers app, Christian Têtedoie is revolutionizing the connection between local producers and chefs. This platform, now open to the public, highlights organic agriculture and simplifies logistics for farmers.
“Connecting all actors in the food chain is essential for building sustainable gastronomy,” he asserts. He envisions a future of cuisine that is both local and respectful of traditions while adapting to climatic and cultural changes.
Moreover, the chef applauds the boldness of the younger generation, such as Carla Kirch Lopez of Alebrije, who enriches Lyon’s gastronomy by merging French expertise with global influences. He believes this diversity is key to captivating palates worldwide.
“Cuisine must evolve with its time while staying true to its roots,” he concludes with passion.
My interview with chef Têtedoie. Enjoy!
