“I really believe that eating is an act of activism, we are communing with nature every day, and nature is communing with us,” she says. “But we have not done the good work of taking care of nature.”
made the switch recently. Crenn says she’s not a vegetarian, but she believes that chefs need to start making more conscious, thoughtful choices about their sourcing. It’s not about swinging from one extreme to the other, but rather little things, like
“It’s amazing what you can do with trash,” she says. “Things that you throw away, plastic or glasses, and then you just re-purpose it. That’s what we need to do.” , complete with viennoiseries like pain au chocolat, as well as tartines, made from ingredients supplied by Crenn’s Blue Belle Farm. The dining component will be more “in and out, fast,” she says, but if you want to linger, head to the bar.
“If tomorrow, someone comes and says, all the restaurants in the world, you guys are going to have to stop using dairy, or meat, or whatever for two years to rebalance the planet, I would say yes,” she says. “I would totally do it. I have two five-and-a-half-year-old girls.”
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