For the love of low-carbon cooking
Situated at the heart of the Latin Quarter, this restaurant’s commitment to sustainability is obvious at first glance at their menu, which indicates only the carbon footprint of each three-, five-, or seven-course meal. After sharpening her kitchen knives in some of the most renowned culinary institutions in Paris, Chef Josselin Marie wanted to open a restaurant wedding gastronomy and environmental responsibility to the greatest extent possible. The first self-proclaimed “low-carbon” restaurant in France, La Table de Colette takes its commitment to sustainability seriously, using seasonal, local ingredients in a stunning variety of culinary applications, all presented with the aesthetics and impeccable table service that one would expect from fine dining. In the kitchen, the use of energy efficient appliances and a dedication to reducing food waste all contribute to the restaurant’s “low-carbon” label. The next step? Investing in a farm or garden plot where the kitchen can grow its own vegetables.
- Author: Clémentine Boulard / Jeanne Bourdier
- Photos: Lisa Streich
Le Manoir de Surville
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