In the 1970s French cuisine started to influence the rest of the world with a lighter, more humanistic approach to cooking. In the United States, California is the most influential place in terms of innovative, healthy cuisine, and it represents the highest quality of taste in the nation. Alice Walters, owner of Chez Panisse, has profoundly impacted this movement. The use of local and seasonal products, the bio-diversity, the proximity to Napa Valley, and the good vibes from the Southern end of the Pacific Ocean have been contributing to this culinary intrigue for three generations. The lush greenery derives from Los Gatos like David Kinch out of Manresa, the flowers bloom under the bright San Francisco sunshine, and everyone congregates to the local restaurants to savor a new kind of cooking as varied as the plants produced on California soil.
The real California dream isn’t just about surfing in the sun, it’s about enjoying healthy, fresh, organic and local foods that are available everywhere. Omnivore just had to be charmed by the spontaneous generation of young creative chefs in San Francisco. It’s this unique discovery that the Omnivore World Tour wishes to share with you. Welcome to California!
Luc Dubanchet, Omnivore creator