Serving semi-vegetarian cuisine that is as delectable as it is sustainable, Yuman’s enlightened approach to eco-conscious cooking encourages its customers to see food as a catalyst for change and citizen action.
- Prix moyen : 7-17€
“Agriculture sits at the crossroads of several currents of planetary malfunction. In my opinion, adopting an eco-conscious diet in fact our chance to act.”
We believe that we can eat our way to a better world!” This optimistic statement of purpose, displayed on Yuman’s front window and printed on its menus, affirms the restaurant’s eco-conscious ambition: to change the world for the better through a commitment to sustainable food.
After spending years in a high-stakes career in the pharmaceutical industry, Gilles Tessier, the founder of Yuman, felt compelled to intercede on behalf of the health of the planet. “Agriculture sits at the crossroads of several currents of planetary malfunction. In my opinion, adopting an eco-conscious diet in fact our chance to act.” At Yuman, eating well is considered a political act; forks are raised like fists in defiance of environmentally detrimental practices.
The restaurant sources exclusively organic products, primarily from France. The staff has been trained to adopt a set of eco-conscious practices, in both the kitchen and the restaurant: for example, storing certain products separately, collecting coffee grounds, reducing the oven temperature, or separating and recycling leftover oil, among others.
Located in a business district in the 13th arrondissement of Paris, near the Station F startup campus, the restaurant makes a special effort to satisfy all appetites, from the vegetarian to the meat-lover. For lunch, Yuman serves a balanced variety of dishes, from Buddha bowls and seasonal risotto to a croque-monsieur (a classic French café snack) made with a thin slice of dried beef (an eco-friendly alternative to the mass-produced, polluting meat patties often used in the dish). In the evening, the restaurant proposes small, shared plates to be shared among friends, and accompanied by a selection of wine, for the most part natural.
- Author: Marion Favre / Jeanne Bourdier
“Being flexibly vegetarian allows us to bring everyone together around the same table.”
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