Paul Ivic is a hero among vegetarians and vegans for having turned his Vienna restaurant, Tian, into one of the few meatless institutions to gain a Michelin star.
As quoted in Cook Concern, the Michelin Guide 2018 points specifically to the “depth of flavour in the purely vegetarian and vegan cuisine” that is Ivic’s speciality. His 8-course menu famously works with just one variety of vegetable per course, such as the essence of celery in a jus, served with the foam or gel of celery. He’s also big on using all parts of a vegetable to justify the high prices he’s willing to pay for top quality, often hand-picked, local vegetables.
“We have as Kitchen Chefs a responsibility to Nature, our products and ingredients should not allow ourselves to support certain industrial systems,” Ivic is quoted as saying. “If we all pay special attention to product quality, the market regulates itself.”
Cooking was always going to be part of Ivic’s life: his parents ran a restaurant, and his grandfather was a farmer. But he’s an inspiring pioneer of the health and social responsibility. “I want to treat my guests the same way my parents treated me, using organic ingredients because they want their child to have what is the healthiest and most flavorsome,” he told the website Robartus.Tags: Austria, Europe, food and drink