The Art of Gastronomy

Gastronomy as an art needs to be perpetuated, taught and understood, in order to preserve its essential elements.

It is the Chef's duty to be an Ambassador of Culture, of Knowledge and of Authenticity, a person who will not compromise, but strive only for excellence.

We are already designing the Gastronomy of the future by our multiple connections and access to a Global World. But we must not lose the most important elements and must preserve its essence: as an 'accessible' cuisine that is well-balanced, healthy and pleasurable.

Let us all choose an Art de Vivre.

Beatrice Levanti

L'ART FRANCAIS DE LA GASTRONOMIE

BALMORAL BEACH MOSMAN SYDNEY AUSTRALIA