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Bayer-Monsanto deal ‘danger for our food’: French chefs

Some of France's top chefs on Tuesday denounced the $66-billion takeover of controversial seed firm Monsanto by chemicals giant Bayer as a "danger for our dinner plates".

Bayer-Monsanto deal 'danger for our food': French chefs
A demonstration against Monsanto. File photo: DPA

“Nature, diversity and the quality of our food should not be crushed by the freedom-destroying steamroller of Bayer-Monsanto,” they declared in an open letter signed by more than 100 chefs, winemakers and patissiers.

“This new giant of seeds and pesticides has only one ambition – to control the complete food chain… citizens cannot stand by and watch their plates be filled with chemicals,” it added.

The chefs, who included the Argentina-born Mauro Colagreco, who runs the Mirazur restaurant on the French Riviera which was named the sixth best restaurant in the world earlier this year, said the EU was right to be worried by the merger.

The bloc is investigating the likely impact of the massive deal — the biggest ever undertaken by a German company — which would need the approval of regulators.

Monsanto's genetically modified crops, its herbicide Roundup and other pesticides “threaten cultural as well as agricultural diversity”, the chefs said in their letter published on the Atabula website.

“Without quality and healthy products and a diversity of crops, cooks can no longer exercise their creative talents,” added the letter, which was also signed by three-star Michelin chefs Yannick Alleno and Michel and Sebastien Bras.

Friends of the Earth have already labelled the tie-up a “marriage made in hell”.

“This mega corporation will be doing its best to force damaging pesticides and GM seeds into our countryside,” campaigner Adrian Bebb said in a statement.

The National Farmers Union in the US said the Bayer deal, along with other pending agricultural mergers, “are being made to benefit the corporate boardrooms at the expense of family farmers, ranchers, consumers and rural economies.”

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FOOD & DRINK

Does Beaujolais Nouveau wine deserve its bad reputation?

Beaujolais Nouveau wine suffers from a number of negative stereotypes - but are these rumours more fiction than fact?

Does Beaujolais Nouveau wine deserve its bad reputation?

Each year – on the third Thursday of November – people across the world celebrate one thing, and it is not Thanksgiving. It is the release of the Beaujolais Nouveau, a French wine coming from the east of France, south of the wine growing region of Burgundy.

The release of the Beaujolais Nouveau vintage brings with it lots of celebration – four days of it in the Beaujolais region itself. The vintage is then shipped far and wide for people to consume, more often than not at a very affordable price of just a few euros. 

READ MORE: Beaujolais Nouveau: 13 things you need to know about France’s famous wine

Unfortunately, however, the light, red wine also has suffered from a negative reputation. Critics (or perhaps just those who have drunk too many glasses) say it gives you a hangover, tastes terrible (apparently similar to bananas to some), and above all that it is low-quality.

But to Rod Phillips, wine expert and author of “French Wine: A History”, Beaujolais Nouveau is “young, fruity, bright, cheerful.” 

Phillips went on to say that it is “not a wine to discuss or contemplate,” but “that doesn’t make it bad wine. It’s different from structured, more subtle and nuanced wines.”

For Caroline Conner, sommelier and head of Lyon Wine Tastings, Beaujolais Nouveau is “really fun” and highly encourages people to give the wine a chance, particularly from local producers. 

You can hear Caroline Conner discuss Beaujolais Nouveau in the new episode of the Talking France podcast. Download here or listen below.

Conner explained the stories of Beaujolais Nouveau wine causing hangovers has nothing to do with the way the wine is made, or even how quickly it is produced –  using grapes that were harvested just a few months before being bottled. 

“It’s not about the technique, it’s because most of it is mass produced. Any mass produced wine is probably going to give you a hangover,” the sommelier explained. 

Of course hangovers also depend on how much you drink – of any wine.

According to Rod Phillips, the stereotype that Beaujolais wine is of poor quality stretches back hundreds of years.

“The region had a setback in the Middle Ages and took a long time to recover,” explained Phillips.

In 1395, the Duke of Burgundy issued an edict – grapes from the Gamay vine were “injurious to the human creature” and wine that came from them had “terrible bitterness.” He is even thought to have said that the vine itself was an “evil and disloyal plant.”

According to Phillips, this decree was in the Duke’s interest: “He was protecting pinot noir, which was used for Burgundy’s already-famous wines.

More and more producers were growing Gamay because it had a higher yield, so made more and cheaper wine. They appealed to the Duke to ban Gamay and he obliged in terms that produced an enduring belief that Gamay was an inferior wine.”

This impacted Beaujolais wine because it is produced from that same “disloyal plant” – the Gamay grape. It was not until after the second World War that Beaujolais red wine grew in popularity outside of eastern France.

In the 1970s and 80s, the wine had a surge in popularity, with the start of the Beaujolais Nouveau phenomenon, and the mass production of the wine to be cheaply sent across the world. 

Conner described Beaujolais Nouveau as a “big party” at that time, with celebrations from London to Japan. While it has decreased in popularity in recent years, the third Thursday of November remains an important date in the French calendar.

What about the other Beaujolais wines?

Both wine experts also pointed to the fact that Beaujolais Nouveau is not the only wine to come out of the region. 

“There are a lots of different tiers of quality,” said Conner, adding that the Nouveau only accounts for about 20 percent of production. “The rest of Beaujolais wine is quite different.”

Phillips echoed these sentiments, noting an improvement in quality for other “Beaujolais Crus.”

“More recently people have discovered the 10 Beaujolais Crus (Morgon, Chénas, Brouilly, etc.) which are a real step up in quality,” he said. “There’s a sense in which Beaujolais Nouveau was a drag on the high quality wines of the region because it was associated with inexpensive, easy-drinking wines.”

And as for Beaujolais Nouveau itself, “it’s not all cheap and mass produced,” according to Conner.

If you really want to enjoy a good Beaujolais Nouveau, the sommelier recommends going “to a good caviste or a good restaurant” and drinking wine that was made by a “small producer.”

How much should you spend to get a really good bottle? Conner suggests 20 euros believing you’ll get far more value for money if you spend that amount on a Beaujolais rather than a Burgundy – which you pay a premium on because of its famous name

“You’ll find some excellent value,” she promised.

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