The second edition of the National Competition for Sustainable Cuisine took place on Monday, October 14, alongside the inaugural National Competition for Sustainable Pastry. 

Divinfood proudly took part in the competition by introducing the grass pea (Lathyrus sativus). This pulse, once a staple in traditional diets, has been largely forgotten, yet it holds immense potential for sustainable agriculture and nutrition.

The grass pea found its way into the competition’s dishes, allowing chefs and judges to rediscover its rich flavors and ecological benefits. The legume is known for its resilience, thriving in harsh climates with minimal water and fertilizer requirements, making it a perfect candidate for sustainable food systems.

During the culinary challenge, Suzanne Vannier, sous-chef at Restaurant Christophe Hay in Blois (41), emerged as the winner of the Sustainable Cuisine Contest. Her dish, featuring the mandatory grass pea, showcased a profound respect for biodiversity and local products. She paired it with Géline de Touraine, an endangered French poultry breed, along with carrot and amaranth from Berry.

Runner-up Simon Tazibt, formerly at La Réserve in Ramatuelle (06), and Laurina Maillot, junior chef de partie at Anona in Paris (75), also embraced the principles of resource efficiency and waste reduction in their culinary creations. Their work reinforced the role of chefs in shaping a more responsible food future.

The competition went beyond flavors, emphasizing environmental responsibility through:

• Water conservation strategies

• Full utilization of ingredients to minimize waste

• Low-energy cooking methods

• Recyclable and reusable packaging

• Biodegradable alternatives when necessary