Alice Waters and Chez Panisse have
become convinced that the
best-tasting food is organically grown and harvested in ways that are
ecologically sound, by people who are taking care of the land for future
generations. The quest for such ingredients has largely determined the
restaurant's cuisine. Chez Panisse has tried for years to make diners here
partake of the immediacy and excitement of vegetables just out of the
garden, fruit right off the branch, and fish straight out of the sea. In
doing so, Chez Panisse has stitched together a patchwork of over sixty
nearby suppliers, whose concerns, like the restaurant's, are environmental
harmony and optimal flavor.
