Where there used to be a butcher shop, the new buyers will open a 100% vegan restaurant. The goal? To show the public that a diet free of animal protein can be just as tasty and satisfying.
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If omnivores often see vegans as a "threat" to the authentic flavors of traditional cuisine, Kezia Campbell and Franck Vidal's project may sound like a real challenge. The couple recently took over a renowned butcher shop in Grasse, in the foothills of the Maritime Alps, to transform it into a vegan restaurant.
Frank and Kezia's project will be a true metamorphosis that will see strictly vegan dishes undermine the steaks and chickens that until recently were the stars of the place. The restaurant will host about 20 diners to whom Kezia and Franck will offer minimalist cuisine made with local, seasonal produce. The couple's enthusiasm for the new, all-vegetable venture has also been welcomed by the former owners. "The previous owner welcomed us with open arms, he wanted the walls of his business to live on. He promised us he would come and eat with his wife," Franck says.
This new eatery, set to open in spring 2023, symbolizes a real life change for the couple. If, in fact, Kezia once ran a cookie company and thus already had experience in the kitchen, Franck is a great food lover, but completely new to the world of food service.
After studying Food Science, Physics, and Chemistry, in fact, he worked as a salesman in a multinational company then as a freediving instructor, actor, and even as a model. "I love good food, but I am completely new to the industry. I like to experiment and innovate. I have always enjoyed hosting non-vegan guests and having them taste my dishes. Now I dream of showing my creations to those who will visit the restaurant. I want to prove to even the most obstinate of guests that the vegan philosophy Kezia and I embrace, does not imply bland cooking, but quite the contrary: it isfar from it," he confides.
Grasse
Source: ouest-france.fr
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Cover photo: @DR
