Jerome Douzelet

doucelet Jerome Douzelet started his career, as a special needs coach, teaching sports to children with disabilities.  He has coached and accompanied adolescents to the World Special Olympics in China.

Born in Roanne (France) in 1974, Jérôme DOUZELET is one of the youngest Chefs in France from the new generation concerned to avoid GMOs and pesticides, responsible for high quality and healthy products, owning a beautiful hotel and restaurant in a magic and quiet place of the southern France. He cooks essentially natural, fresh, organic and esthetic meals of high quality. More than thirty vegetables, fruits and spices may be served per meal!

He is the owner and head chef of a 16-century hotel Le Mas de Rivet, a family hotel and restaurant near the Pont du Gard, in the mythical village of Barjac appearing in several movies.

Le Mas de Rivet cuisine is based on mouth watering dishes, made with natural fresh organic produce which is either sourced from the hotels own garden or from the local market.

The quality of his products is highly controlled as well as their origin, and thus his involvement in avoiding not only GMOs and pesticides but also industrial procedures made him a member of the CRIIGEN administrative council, an association recognized for experiences in these domains.

He has jointly written a book called "Culinary pleasures or hidden poisons"  a discussion between a scientist and a chef, published by Actes Sud.

The main points covered in the book are -

° Flavor, texture, perfume, consistency, behavior of food during cooking are crucial points to detect non polluted food and good products for a Chef, but also it is important to know about the origin and “character” of ingredients.

° To reach this goal, I follow the richness in the transparency of methods of production and of short networks that I am monitoring. From where our products come from and by whom and how they are made are my landmarks; I call that a “home-made traceability”.

° No industrial or artificial foods to avoid additives such as GMOs and pesticides.

° Moreover, GMOs increase monocultures, decrease biodiversity; they are not labeled and not transparent in NZ; it is unbearable because we are taken as hostages.

° NGOs should raise networks with convinced professionals on these matters.

Examples are developed; for instance the wild piglets crisping thyme in nature will have a flavored meat in which the thyme taste is present; then how come GMOs residues and associated pesticides will not be found in industrial meat? One can taste that.

° Organic is orgasmic : for that we need no artificial genetic constructions, no patents on seeds, and life in general, and no pesticides bioaccumulated in GMOs, which is the most common case today.

° We do not want to poison our families and guests, but to give them pleasure and health.

To make a booking for the Conference dinner go to Dinner registration

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