The co-founders of Aubergine Kitchen recently spent a couple of weeks on a European food tour—they tasted their way around two of the continent’s most revered food destinations: Provence, France and Veneto, Italy.
When you think about France, images of croissants by the eiffel tower probably come to mind, but Provence claims an iconic experience of its own. Provence is known for its idyllic, Mediterranean climate—resulting in beautiful landscapes and unparalleled produce.
Elcio, our CEO, was able to reconnect with his part-Italian heritage while traveling around the Veneto region of Italy. Aside from canal-crossed cities and architectural wonders, Veneto is known for its contributions to Italian cuisine. Dishes such as risotto, polenta, and tiramisu can trace their origins back to the region.
Elcio and Mirian enjoyed their time experiencing the culture and beauty of these European destinations, but they were also there on business. Being restaurateurs, they couldn’t help but absorb the alternative techniques, methods, and perspectives put forth by restaurants, markets, and cafés throughout the towns they visited.
Intentional Eating
Throughout their travels, Elcio and Mirian observed several differentiating norms when dining in Europe that contrast greatly with norms in the US. For one, they noticed that there is an expectation that meals should feel like an enjoyable experience, rather than an everyday chore.
“In France, people take their meals slowly and intentionally—almost like a ritual,” said Elcio. “In the US, we sometimes experience our meals without being mindful. We eat on the couch in front of the TV, in the car, on our phones. This is not healthy.”
Not only does the pace at which we eat our food have implications for physical health, it also tampers with our capacity to fully enjoy and appreciate food. We believe that food is meant to nourish us, but it is also meant to be enjoyed.
Ingredients, Ingredients, Ingredients
The quality of ingredients are of utmost importance to us, and to food vendors across Italy and France. Mirian and Elcio noticed that the food served to them throughout their trip was made with fresh, ripe, and local ingredients. Where it can be difficult to find establishments in the US that use top-caliber fresh ingredients, it is the norm to use ingredients of this quality in Provence and Veneto.
Foods that require extra processing are few and far between. Even cheese—a processed food—is a delicacy in these regions, but it is processed in such a way that involves minimal interference with the nutrients that are naturally found in the raw ingredients.
Our founders are incredibly conscious about the spices used at Aubergine to flavor our dishes. So naturally, their interest peaked at the use of spices they noticed throughout their travels.
“Europeans use many spices to make their dishes flavorful,” Mirian comments. “In the US, the two most popular ‘spices’ are salt and sugar. It would be wise to incorporate a diversity of spices into our diets!”
A Valuable Reinforcement
Overall, Elcio and Mirian were impressed with the food quality and dining trends that they experienced across France and Italy. The healthy lifestyles they perceived in these countries are consistent with data regarding obesity rates disparities between France/Italy and the US. The obesity rates, measured as of 2022, in France and Italy both sit around 20%, while the US obesity rate is 36%.
Americans, at large, would benefit greatly from emulating these European standards for fine, wholesome dining. From the beginning, Aubergine Kitchen has been entrenched in the pursuit of disseminating these same principles of healthy eating. Our co-founders’ trip to Europe reinforced the efficacy of the standards we hold our own food to.
Stay Tuned…
We love the tried and true classics on the menu at Aubergine, but we’re always looking towards other cultures for inspiration to incorporate into our repertoire. Our founders’ trip to Europe is inspiring efforts to bring new and exciting dishes to our menu. You’re going to want to stay tuned.
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eat better, feel different.