Languages of sustainability in Fine Dining. Exploratory insights on the Haute Cuisine Restaurants El Invernadero (R. de la Calle) and Mugaritz (A. L. Aduriz)

• Main Authors: Yemsi Paillissé, Anne-Claire, Martínez de Albeñiz, Iñaki
• Other Authors: Centre d'Etude et de Recherche Travail Organisation Pouvoir (CERTOP), Université Toulouse - Jean Jaurès (UT2J), Université de Toulouse (UT)-Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Lettres, Langage et Arts – Création, Recherche, Émergence en Arts, Textes, Images, Spectacles (LLA-CREATIS), Université de Toulouse (UT)-Université de Toulouse (UT), Universidad del Pais Vasco / Euskal Herriko Unibertsitatea Espagne (UPV/EHU), ISTHIA - Taylor's University Kuala Lumpur
• Format: Conference Object
• Language: English
• Published: HAL CCSD 2023
• Subjects: [SHS]Humanities and Social Sciences; Beck; Munk; Beluga; Beluga*
• Online Access: https://hal.science/hal-04315965

International audience Producing both sustainable and high-end cuisine in the long term is a major challenge for today's fine dining establishments around the world. Such an effort may even go against the stereotypes surrounding the luxury restaurant environment, known for its abundance, use of...