Well-being” has thus become a hot trend, a movement illustrated by a change in dietary habits and a desire to eat “clean” foods – i.e. those that are “nutritionally sound, healthy and low in saturated fats” – which means that veggies, legumes and plant proteins are all the rage.
Riding this trend, more and more eateries are offering “well-being menus” featuring superfoods, organic veggies and grains, and desserts that are butter-, milk- and egg-free.
A sign of the times, vegetarian and vegan restaurants are sparking renewed interest. The ancestral “temple food” eaten by Buddhist monks and practitioners is once again in fashion.
The example of the Balwoo Gongyang restaurant, which earned its first Michelin star in 2017, is telling: a gourmet and – of course – vegan restaurant, it above all offers “temple cuisine: cooking geared to the well-being of both the body and the mind,” a promise that is in line with the Buddhist tradition.
