A conflict erupts in the peaceful village of Bellecombe revolving around the thorny issue of kale cooking, threatening the traditional annual “community dinner.”
For weeks now, the tranquility of the village of Bellecombe has been disturbed by a question once considered insignificant: how should kale be cooked for the village’s annual community meal? A heated debate that has caused a significant rift in the small rural community between supporters of steamed cooking and those favoring braised cooking.
The controversy was sparked at the last general assembly of the community dinner’s organizing committee. Jean-Pierre Lafont, a respected farmer and ardent supporter of steamed cooking, challenged the tradition of braising the kale. “It is high time we modernize our culinary traditions, steamed kale retains all its nutritional virtues…and it’s delicious!” he vehemently declared.
On the other hand, Gisèle Martin, a restaurateur and fan of braised cooking, strongly opposed this proposal. “We risk losing the soul of our community dinner with these modernist ideas. Braised kale is a recipe that is passed down from generation to generation. It’s part of our heritage!” she argued.
The tension between the two camps escalated when Gisèle Martin told the local press: “Jean-Pierre can’t even tell the difference between kale and broccoli. How could he have a say in this matter?”
In an attempt to calm tensions, the mayor of the town, Antoine Petit, proposed a compromise: organize a blind tasting at the next municipal council to decide on the cooking method. A proposal met with skepticism by both camps, but which seems to be the only way to resolve the conflict and preserve the harmony of the village.
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