Development of Mono-Product Vegetarian Dishes in Fine Dining Restaurant Arrivée: Creating a Sustainable Consumer Experience Through the “Roots to Leaves” Philosophy
Eglė Purvaneckaitė, Aivaras Anužis, Xavier Bouriot
Keywords: regenerative gastronomy, sustainability, mono-product dishes, roots to leaves, fine dining, consumer experience.
Abstract:
This study explores the development and evaluation of mono-product vegetarian dishes at the fine dining restaurant Arrivée (Kaunas, Lithuania), focusing on how culinary design can enhance consumer awareness of sustainability and regenerative gastronomy. The research is based on the “roots to leaves” philosophy, which encourages the full use of vegetables—from root to leaf—to reduce food waste, highlight seasonality, and strengthen the connection between agriculture, cuisine, and the consumer experience.
Vegetables were sourced from two Lithuanian farms applying regenerative crop rotation systems: Farmers’ Circle (four-field rotation) and a farm in Ukmergė (nine-field rotation). The study involved 50–60 restaurant guests who selected vegetarian mono-product dishes made from cauliflowers, cabbage, mushrooms, and celery from the à la carte menu. Data were collected through structured questionnaires that examined dietary habits, motivations, satisfaction, and awareness of sustainable food principles.
Preliminary results indicate that guests perceive mono-product dishes as light, creative, and emotionally engaging. Curiosity, stories of the dish’s background, and aesthetic presentation significantly influenced their choices, while awareness of the dish’s regenerative origins increased its perceived value.
The findings suggest that fine dining can serve as an effective platform for promoting sustainable eating practices. Integrating regenerative agriculture with culinary innovation fosters consumer understanding and contributes to a broader transformation toward environmentally conscious gastronomy.
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