ビーガン向けレストランがミシュラン星獲得　フランス初

【ボルドーＡＦＰ＝時事】フランスのビーガン（完全菜食主義者）向けレストランが18日、動物性食品不使用の食事のみを提供する店としては同国で初めて、ミシュランガイドで一つ星を獲得した。（写真は資料写真）
　星を獲得したのは、南西部ボルドー近くのアレにある「ＯＮＡ」。経営するクレール・バレさんは、支援者からのクラウドファンディングと倫理的な事業への融資に特化した銀行のローンにより、２０１６年にＯＮＡを開店した。店の名前は「Ｏｒｉｇｉｎｅ　Ｎｏｎ　Ａｎｉｍａｌｅ（非動物由来）」の頭文字を取っている。
　ミシュランガイドの広報担当はＡＦＰに対し「（ＯＮＡは）フランスで初めて星を獲得したビーガン向けのレストラン」だと話した。
　１４日にミシュランガイドから電話で星獲得の知らせを受けたバレさんは、その時は「電車に衝突したような気分だった」とＡＦＰに語った。
　バレさんは従来の星に加えて「グリーンスター」を獲得した。これは、環境に配慮した取り組みを行う店を評価するためにミシュランが昨年導入したもの。
　新型コロナウイルスの影響でバレさんは休業を余儀なくされたが、それ以前は店で７品を提供していた。バレさんのお気に入りの食材の組み合わせは、マツの実、ヤマドリタケ、日本酒、もしくはセロリ、トンカ豆、アンバーエールだという。【翻訳編集ＡＦＰＢＢＮｅｗｓ】
〔ＡＦＰ＝時事〕（2021/01/20-08:41）

A vegan restaurant in the French southwest on Monday won a Michelin Guide star, the first for a establishment serving only animal-free products in France.
Claire Vallee runs the ONA restaurant in the city of Ares, near Bordeaux, which she launched in 2016 thanks to crowdfunding from supporters and a loan from a green bank.
It felt like I got hit by a train, Vallee told AFP about the moment she received a call from the Guide Michelin on Thursday informing her of its decision.
In addition to the classic star award, Vallee also won a green star, which Michelin introduced only last year to reward establishments with a strong record for ethical practices.
ONA, which stands for Origine Non Animale (Animal-free origin), is the first vegan restaurant in France to win a star, a Guide Michelin spokeswoman told AFP.
Vallee offered seven dishes on her gourmet menu before she had to close ONA because of Covid-19 restrictions. Her favourite combinations involve pine, boletus mushroom and sake, or celery, tonka and amber ale.
Traditional French banks gave the young chef short shrift when she came to them looking for a loan to get started.
They said the outlook for veganism and plant-based food was too uncertain, she told AFP. The chosen location for her restaurant in the Arcachon basin on the Atlantic coast was also not considered promising enough.
Vallee says she holds no grudge: Everybody does their job.
Confident that I had a few things going for me, Vallee went on to secure financing through crowdfunding, without the need for collateral, and through Le Nef, a bank that specialises in lending for projects it considers to be ethical.
This goes to show that nothing is impossible, she said.
Vallee admits to having wondered along the way whether we were good enough because vegetable-based cooking is difficult and innovative.
But, she added: The most important thing is to enjoy doing this.
Although now considered a pioneer for vegan cuisine in France, Vallee said she simply followed in the footsteps of others, singling out the late Jean-Christian Jury, who ran the Mano Verde restaurant in Berlin.