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Greening French Cuisine with Chef Sébastien Kardinal (vegan), Part 2 of 2



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Through his numerous YouTube videos, Mr. Kardinal encourages people to adopt the vegan lifestyle. He is best known for his creative, simple recipes which preserve the French culinary traditions, while using 100% plant-based ingredients. One section of his YouTube channel is called “Mes bonnes adresses.” Here, Sébastien shares video reviews of the many restaurants and cafés he has visited. Sébastien shares his dining experience at “Les Tonton Veg,” a restaurant serving a delightful array of vegan burgers along with exceptional home-made French fries seasoned with “herbes de Provence.”

"The planet, it’s not sustainable. And ethically now, thanks to different associations, reality comes out and is on television for everyone to see. This is a real revolution."

On December 13, 2017, Mr. Kardinal was a guest chef at the Veggie World festival in Marseille. At Veggie World Marseille, Sébastien presented a cooking demonstration for a vegan “egg-muffin.” This recipe can be found in his book “Ma Petite Crèmerie Vegan” (My Little Vegan Creamery). “The Veggie World in Marseille, I find that it’s also something that goes in an incredibly positive direction and I find it very encouraging. You can see the crowd that has been there all day. It was absolutely crazy. ”

Mr. Kardinal works tirelessly to encourage people to adopt the vegan lifestyle. He contributes to the culinary pages of various magazines such as VegMag and Vegetarian Alternatives. He offers free online cooking demonstrations and courses. And, as a predominant French Vegan Culinary chef, Sébastien was invited to participate in the Vegan Festival in Montreal, Canada in 2017 and 2018. At the conclusion of the interview, Mr. Kardinal shared his wish for a vegan world.

“My wish would be for things to happen much faster than in reality, but I know it's going to take time. And maybe a vegan world be happening. I will do everything I can to guide people towards it because I think it’s the right thing to do. And I am hopeful that people will understand and change because it’s good.”

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