Cooking for a coming future
With its bright pink awning, the terrasse of Lune Bleue hardly goes unnoticed in the nicely buttoned up neighborhood Saint Étienne in Toulouse. Behind its flamboyant façade and enigmatic name —“blue moon” in French — this hybrid establishment harbors an astonishing array of services. In addition to a resolutely environmentally conscious restaurant, the space houses a design studio, coworking spaces, and a “sustainability lab.”
Resilient cooking is at the core of the restaurant’s mission, which, as team member Thomas puts it, is to use food as an agent of change. The kitchen serves local, seasonal cuisine inspire in part by chef Dominique’s Réunionese roots. And while the chef’s creative flavors span continents, Dominique closely follows the guidelines for environmentally conscious cooking, using carefully sourced ingredients, striving for simplicity, and fighting food waste at all costs.
- Prix moyen : 12,50-17,50€
- Author: Food & Com / Jeanne Bourdier
- Photos: Sacha Federovsky
La Gamelle des Voirons
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