Michelin-starred chefs David Gallienne, Gaetan Gentil, Michel Dussau, Laurent Lemal, Tabata Mey, Oscar Garcia, and Erwan Houssin welcome the French government’s ambitions to accelerate electrification by 2030—but call for increased financial support to facilitate the transition to safe, high-performance professional kitchens that are free from fossil fuels.
This statement comes in the wake of the speech delivered by President Emmanuel Macron on May 26, in which he reaffirmed the government’s plan to reduce the share of fossil fuels to 40% of the national energy mix by 2030, and to 30% by 2035, as part of a profound transformation of the energy sector.
While the government’s plan includes a €16 million fund to help artisans, particularly bakers, convert their ovens to electricity, chefs believe that support specifically for the restaurant industry is the missing ingredient needed to make this transition a reality across the entire hospitality sector.
As the latest ambassadors for the Global Cooksafe Coalition (GCC)—the international organization promoting fossil-fuel-free cooking, which already counts James Henry and Simon Rogan among its ambassadors—the seven chefs are joining the association dedicated to improving air quality, Respire—also a member of the GCC—to call for the creation of a dedicated fund to support restaurants in their transition to electric cooking.
David Gallienne, a Michelin-starred chef and winner of Top Chef 2020, said: “I am pleased to see the French government steering us toward a lower-emission future by focusing on electrification, and this ambition represents a major opportunity for the sector. It is essential to include the food service and restaurant industries in this effort.
“I have firsthand experience with the benefits of electric cooking. With induction, I have a true partner in the kitchen. It provides me with essential precision and helps me prepare each ingredient to perfection. Thanks to it, I can create cuisine that is authentic, masterfully executed, and full of emotion. Induction is also a cost-effective choice. The initial investment is certainly higher, but the savings on energy bills are real and significant.”
According to the GCC, electricity generated from renewable energy sources will be resilient in the face of growing volatility in gas prices—a key driver of the government’s electrification plan.
Aurélie Faugier, France Manager of the Global Cooksafe Coalition, said:
“We welcome the French government’s commitment to the electrification of the grid and buildings—which is essential for ensuring energy security and affordability while reducing emissions.
“The section of the plan dedicated to the electrification of buildings provides support for the transition to electric heating systems. To completely eliminate fossil fuels from buildings, this support must also be extended to electric cooktops, so that the restaurant sector can fully participate in France’s energy transition.”
The GCC brings together experts from various sectors to promote access to fossil-fuel-free cooking and highlight the benefits of switching from gas to electric cooking. Its latest report shows that by switching to electric, restaurants can save up to 20% on energy costs, reduce energy consumption by up to 64%, and cut CO2 emissions by up to 65% annually, while creating cooler and safer work environments for staff.
Other benefits include healthier cooking: gas cooking is associated with the release of toxic chemicals that can have harmful effects on health, including an increased risk of asthma in children.
Tony Renucci, CEO of Respire, said: “Electrifying cooking means protecting health. 150,000 children in France suffer from childhood asthma due to nitrogen dioxide emitted by gas cooking. We must therefore also address this issue, which is a public health concern.”
