Embodying social and environmental responsibility
Situated on the north side of Marseille, inside a renovated cloister on twelve acres of wooded land, Le Cloître is a center for entrepreneurship and social innovation. In the spring of 2019, the establishment opened its own eco-friendly restaurant—Les Jardins du Cloître—offering training and professionalization for young job seekers in an accessible, unpretentious environment. Open every weekday for lunch and for the occasional “jazzstronie” soirée, the restaurant serves a bistro-style cuisine whose approachability belies the signature touch of Michelin-starred chef Michel Portos, one of the restaurant’s culinary partners. But in spite of its relaxed vibe, the restaurant is scrupulous when it comes to reducing its environmental impact, meticulously sorting recycling and compost from other waste and sourcing the majority of products from within a radius of 250 kilometers. And to highlight Le Cloître’s commitment to teaching and implementing environmental practices, the restaurant maintains its own kitchen garden.
- Prix moyen : 17-28€
- Author: Marion Favre / Jeanne Bourdier
- Photos: Rija Rasoamanana
Le Zèbre Vert
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