Values

Biztronomy is a vision for the present and the future. Because the spirit of Gastronomy is one of conversation, openness, durability, tolerance and ambition.
 

Gastronomy is first and foremost an allegiance to values. Without values, there can be no exchange, there can be no enrichment.

 

This discipline, which Brillat-Savarin called a science, is one of quality above quantity, which is why it makes it durable ; it is one of curiosity above radicalism, which makes it enduring.

 

By supporting Biztronomy, you support a multi-millennial construction started with during the Greek antiquity and which slowly matured through the last millennia.

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The Values of Gastronomy

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Sharing - We are social animals. Sharing can be learned, and giving and receiving require constant practice. The table lends itself to this, and applies as much to ideas as to pleasures.

Listening - We can hardly get along if we don't know how to listen to each other. Time at the table is a parenthesis that gives everyone time to express themselves, leaving judgment in the checkroom.

Effort - The energy expended, the fight against inertia, the work and its fruit. The path is not an effort; the effort is the path.

Free will - Being convinced that the individual is only human because he transforms, whether his nature or matter. Humans are responsible for their own food.

Continuous improvement - being convinced that we must always strive to improve and surpass ourselves, each at our own pace.

Attention to Detail - believing that greatness requires the ability to focus on the infinitely small.

Excellence - Appreciating excellence, recognizing it, respecting it, and respecting each person's pace and abilities.

Pragmatism - Just as gastronomy cannot do without food, ideas cannot develop without awareness of reality.

Transmission - Knowing how to help those who wish to learn and grow, without condescension or arrogance, and helping them in uncomfortable situations, when things go wrong.

Mindfulness - Gastronomy is a quest for mindfulness, of the effort that others have put into the environment and the cuisine.

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Sustainable - Gastronomy, by prioritizing quality over quantity, by emphasizing individual rather than machine effort, and by valuing freshness and proximity, helps create a virtuous, sustainable circle.