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Ten years ago, based on this
question, I gave life
to "Cook the Mountain".

This approach allowed me
to get in touch with many varieties of
"forgotten" fruits and vegetables

that I now include in my dishes.

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I consider "Cook the Mountain" a kind of
handbook for rethinking economic - social
development
by investigating the relationships
between production, product, territory and consumption.

Atelier Moessmer pairs its cuisine
with BWT’s DIAMOND MINERALIZED WATER,
enhancing every dining moment.

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