00:00Would we put the panda on our menus, on our cartes?
00:03No, the anguille is in danger of extinction,
00:06more strong than the panda.
00:10More than 8000 chefs today, international,
00:13have signed this moratorium
00:15and said no thanks to the anguille.
00:17It's clear that behind a fishing boat,
00:19the first one, there is a family,
00:21there is an investment,
00:22there is a economy,
00:23but as a cuisiner,
00:25to nourish others,
00:26we don't want to caution the collapse of the biodiversity,
00:30the commerce,
00:31we have to stop it,
00:32and the circulation,
00:33we have to stop it immediately.
00:35Being a cuisiner,
00:37it's to engage,
00:38it's to have a real responsibility
00:41on what we want to do.
00:42Is it going to change the word?
00:45Surely not,
00:45but in all cases,
00:46what we can do and what we want to do,
00:48we do it.
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