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France and Italy are slowly starting to demand gluten-, dairy- and meat-free diets as environmental and health concerns kick in.
Worried its gastronomic reputation is being damaged by substandard eateries, France is considering banning establishments from calling themselves restaurants if meals are not made from scratch by in-house chefs.
Philippe Labbe, the executive chef at the Shangri-La hotel in Paris, has been named France's chef of the year by the influential Gault Millau restaurant guide.
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