The restaurant FREA was recognized this Wednesday with a Michelin Green Stardistinction that seeks to highlight leading restaurants in sustainable practices, so it not only recognizes their value within the gastronomic experience, but also highlights excellence and eco-responsibility in the same culinary space.
The project created by David Johannes Suchy and Jasmin Martin managed to be the first 100 percent vegan zero-waste restaurant in BerlinGermany, and the responsibility to get the most amazing plant-based dishes is on the Mexican chef Yahir Francowho has innovated in German cuisine with stews from his homeland.
The recognition is not new for chef Franco, because during his work at the head of the kitchen of Cookies and creamalso saw a Michelin star arrive. However, she soon had the opportunity to collaborate in a fully sustainable space. “I joined FREA because I wanted to learn its philosophyI had no idea that I would become their chef,” he says.
FREA, restaurant run by Mexican chef Yahir Franco
Soon the frank chef was motivated by the possibilities of FREAa project where the challenge is not to produce wasteso there is “not a single trash can.” Fully sustainable cuisine where nothing is wasted or thrown away and is completely plant-based.
Some of the waste that is regularly discarded, such as the peels or roots of vegetable products, is included in some preparations, and what does not work gastronomically goes to the compost, which is distributed among producers and farmers in the surroundings. of Berlin.
That’s not all, well the flavor in FREA is presentand one of the tests is this Green Michelin Star that also recognizes the gastronomic excellence of the place.
The path of Mexican chef Yahir Franco
Yahir Franco is a native of Orizaba, Veracruz, although he grew up in Texcoco, State of Mexico. His arrival in the gastronomic world was a bit by chance.
“I was going to study law, but it didn’t happen. I was 18 years old. My dad was very angry because he had abandoned his degree and, so that I could work, he took me to a friend who has a restaurant in Texcoco, his name is The Cave of the Lion. Seeing the movement fascinated me, seeing the comings and goings of the dishes aroused in me a kind of adrenaline that I loved, I stuck with the chef and that’s where it all started”.
Over time, Franco met a German woman with whom he fell in love and did not hesitate to follow her to her country. After constant work, he got the title of chef in Berlin, and from there projects don’t stop. Likewise, the culinary creativity of the chef is maintained, bringing with him his Mexican culture.
For the future, the chef Yahir keeps his dream to open a arise called Elotla space where Mexican cuisine is reinterpreted with products that are at hand and follow the philosophy of zero waste, sustainability and vegetarianism.