Report on the reasons for the decline in meat consumption. Some consumers choose to eat less meat while prioritizing quality. The vegetarian diet is gaining ground, with restaurants offering more and more dishes without meat. Microtrottoir, interviews with Stéphane MILLOUR, artisan butcher, who highlights the importance of sourcing from local breeders, Tristan Charles ROMBAUT, chef, who explains that a dish without meat can be gourmet.
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