Victor DELPIERRE

WHAT MAKES YOU GET UP IN THE MORNING?

I’m a real enthusiast who loves challenges, so what gets me up in the morning is the desire to share my values, my convictions and to enlighten the general public about better consumption. My quest: to preserve our environment and our health while enjoying ourselves, a pleasure without limits but respectful!

IN A FEW WORDS, WHAT IS YOUR PHILOSOPHY/VISION OF THE FUTURE?

I remain very optimistic about the future: being able to have fun and enjoy yourself while remaining responsible for the environment. Mentalities are changing and what we didn’t imagine possible a few years or even a few months ago is becoming possible. A perpetual revolution is underway and it forces us all to become better. Transparency in communication, obligation of results, increased visibility… force manufacturers to reinvent themselves and to respect the health of consumers. I am convinced that the new generations will be even more aware of the importance of respecting nature and people.

WHAT HAS 2020 TAUGHT YOU?

2020 was not foreseeable, it is a historic year that has put a big dent in our habits and customs. We have lost our bearings, but 2020 has also brought us a return to simplicity, to authenticity. So 2020 has taught me that nothing is immutable and that everything can stop overnight. So let’s stay on track and rebuild on good, healthy foundations!

I would also say that humans are not as egocentric as they seem and in hard times we know how to put ourselves at the service of the community. Like the chefs who cook for hospitals or the regular customers who buy take-away food to help the whole production chain of the restaurant to survive until better days.

WHAT IS YOUR NEXT BIG CHALLENGE?

I would like to make the professional world and the general public aware that we only have one planet and that if we don’t do anything to preserve it we will leave a dustbin to our children.

We have therefore decided to launch a YouTube channel that aims to educate people about “better consumption” and explain why it is important to understand what we eat and drink.

WHAT IDEAS / EXPERIENCES WOULD YOU LIKE TO SHARE WITH YOUR PEERS?

I was trained in gastronomy at a time when everything revolved around quality, even if it meant throwing away, spoiling, destroying and starting again. I am happy to see the evolution of the profession towards a return to nature, to local, to production based on sustainable ethical values. And when I see that naturalness, zero waste and plastic free are winning stars and the highest distinctions in gastronomy, I feel like sharing these values with my peers.

WHAT DO YOU THINK OF THE CURRENT TREND TOWARDS A RETURN TO THE LOCAL ECONOMY?

I think it’s very funny to go back in time in the digital age (laughs). When I was a kid, there were still small producers and craftsmen, and the quality of the work was rewarded with customer loyalty.

Then, little by little, the industrialisation, born in the 1950s, ended up wiping out these short distribution channels, these direct relationships between producers and consumers. And to save time, we lost health and taste.

I am therefore reassured by the current reversal and the promotion of local know-how and the local economy.