Les Marmites Volantes - Montreuil

47 Avenue Pasteur, 93100, Montreuil

Sustainable meat, Organic, Zero waste, Container accepted

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A canteen committed to the transition to sustainable cuisine

The second of two restaurants bearing the same name, the Montreuil location of Les Marmites Volantes continues to confirm the commitments of its Parisian predecessor: an affordable menu, made with ingredients procured locally, with an option for bicycle delivery.

About us

  • Prix moyen : 11€ le plat végétarien, 12,50€ le plat carné
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We encourage a flexitarian—or semi-vegetarian—diet, but we would never impose it on anyone.”

After its initial success at Jaurès, Les Marmites Volantes expanded to open a second location, twice as large as the first, in 2015. In Montreuil, Les Marmites Volantes has taken on new dimensions, all the while reaffirming the project’s original ecological and social commitments. The restaurant serves daily specials made from fresh ingredients sourced locally from producers such as Marie & Mathieu, vegetable growers located in the Oise region. “We encourage a flexitarian—or semi-vegetarian—diet, but we would never impose it on anyone,” says Ariane Delmas, who manages Les Marmites Volantes along with her three associates. Accordingly, the menu has something to everyone’s taste, including both vegetarian and meat options.
Like the Jaurès location, the restaurant offers bicycle delivery for groups of four or more. Already in the habit of cooking for large groups and companies, the founders of Les Marmites Volantes have started to open up to catering, a prospect that Ariane considers a natural continuation of the project’s initial vision. “At Les Marmites Volantes, our vision is in keeping with the transition to sustainable cuisine, whether it is at our Jaurès or Montreuil locations, in professional offices, or for children in school cafeterias,” she explains.

Contributors

  • Author: Marion Favre / Jeanne Bourdier
  • Photos: Yasmina Photography
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“At Les Marmites Volantes, our vision is in keeping with the transition to sustainable cuisine, whether it is at our Jaurès or Montreuil locations, in professional offices, or for children in school cafeterias.”
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