A passion project, 100% homemade
Unlike most delicatessens, which sell products made elsewhere, Les Pieds sous la Table proposes exclusively homemade items, fabricated onsite using high quality, fresh ingredients. Almost a decade after meeting in culinary school in 2013, founders Marc and Clément wanted to open an accessible, cost-effective establishment where they could cook themselves and foster their environmental commitments. Making everything on site reduces costs, as Marc points out, but it also allows the two chefs to source ingredients that are in keeping with their values: organic, local, and fairly priced for the producer.
- Weekly menu 12€ / average basket price 20€
- Author: Florence Valencourt
- Photos: Arthur Crestani
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