MONTPELLIER, France - When French superchef Alain Ducasse stunned the world of haute cuisine last year by dropping meat, boosting veggies and lightening up his menus, he was less bucking convention than joining a trend of accommodating vegetarians and people with food allergies.
Fine dining at top-class restaurants run by uncompromising chefs might once have been unthinkable for such clients. But no more.
