Serge Vieira Chaudes-Aigues
“The produce featured on our menu is for the most part a reflection of the Auvergne region and comes via short supply chains, market gardening and organic livestock farming. This logic continues beyond the plate, since we only use eco-friendly cleaning products and we train our teams in sorting and composting.”
Aurélien Gransagne
La Marine L’Herbaudière
“We live in tune with nature, which alone dictates, day after day, what will be on the menu at our restaurant. We work with small-scale local fishing and try our best to use only produce from our garden. All the organic waste is recycled into compost before being returned to the earth.”
Alexandre Couillon
Bras Sébastien Bras Laguiole delete Green Star
La Maison d’à Côté Blois Besançon
“Respect for the environment, but also for our guests and staff, is at the heart of our approach. Fishing with the greatest consideration for the species of the Loire, growing our own permaculture vegetables and citrus in the greenhouse, our Wagyu beef farm, or managing the restaurant’s waste and energy – this is work we carry out on a daily basis as part of the development of the local economy.”
Christophe Hay
La Grenouillère La Madelaine-sous-Montreuil
“The cuisine at La Grenouillère is anchored in its region, the Côte d’Opale, which we explore in all of its geographical, natural and human aspects. It is a highly personal cuisine, deeply rooted in an instant. Always in motion, it captures the ephemeral, like a photograph of a moment, a mood or an emotion.”
Alexandre Gauthier
Christopher Coutanceau La Rochelle
“We believe that a chef is above all a citizen, and our approach goes beyond the restaurant to include several charities working to preserve marine resources. Only fish from artisanal, responsible and local fishing are on our menu. We work hand in hand with our vegetable producer in La Rochelle, we use the produce in its entirety and we recycle any waste.”
Christopher Coutanceau
Jean Sulpice Talloires
“Sharing the taste of the Savoie region, with its lakes and mountains, is at the heart of our culinary ambition. We bring out the flavours of the produce used – fish from Lake Annecy, plants from our garden, from foraging or from market gardening, and local livestock farming. It is these close ties to the surrounding environment that we strive to express.”
Jean Sulpice
Hostellerie Jérôme Bruno Cirino La Turbie closed
Maison Aribert Uriage les Bains
“Maison Aribert works to support the area by forging strong ties with local artisans, resources and stakeholders. We seek to highlight the Isère region’s expertise in responsible development. Our cuisine is a reflection of the richness of our surrounding environment, with a special emphasis on plants and mountain herbs.”
Christophe Aribert
La Chassagnette Arles
“Our essentially plant-based cuisine puts fruit and vegetables from our organic vegetable garden at the heart of our dishes. The ingredients we do not grow ourselves come from small Camargue farms located near the restaurant and express with character the diverse identity of our region.”
Armand Arnal
Cyril Attrazic Aumont-Aubrac
“All our produce is sourced daily from responsible agriculture, which respects the seasons and the men and women who farm. In a world where plant-based cuisine is becoming increasingly popular, the Aubrac region remains a land of livestock breeding and small-scale farms. It is through our menus and the choice of produce that we share our passion for our region with our customers.”
Cyril Attrazic
Auberge du Vert Mont Boeschep
““All things local” is the motto at the heart of our cuisine, which is a reflection of the Flanders region. We only work with seasonal produce from suppliers in a local economic circle. A 100% local approach dictated by nature.”
Florent Ladeyn
L’Etang du Moulin Jacques Barnachon Bonnétage delete Green Star
Le Prince Noir Lormont
“In addition to setting high standards for the produce we select, as far as possible we are doing away with single-use packaging, plastic bottles and polluting detergents, implementing rigorous waste sorting (including shells from seafood) and making our own vegetable compost and substrate material.”
Vivien Durand
Hostellerie Bérard Jean-François La Cadiére d’Azur closed
G.A. Au Manoir de Rétival Rives-en-Seine
“We believe that everyone has a role to play in the preservation of nature and its resources and that every initiative counts. We have therefore banned plastic from our kitchen, we compost our waste, and the menus we prepare on a daily basis feature produce from the fields near the restaurant.”
David Goerne
Fontevraud Le Restaurant Fontevraud-l’Abbaye
“At the heart of the “Fontevraud – Sustainable City” project, the restaurant does its utmost to meet the challenges of a more responsible future. The produce we work with comes from the local region or the vegetable garden and beehives of the Royal Abbey. Our menu changes every moon, every 29-and-a-half days, in order to respect the rhythm of the produce as much as possible.”
Thibaut Ruggeri
L’Oustalet Laurent Deconinck Gigondas
“While the short supply chains we use guarantee that we work with the best local and seasonal produce, our ambition is also reflected in every aspect of our cuisine. Farming and fishing methods are crucial in the selection of our meat and fish, but we are also reducing the importance given to protein in our menu. Recycling is pushed to the maximum, packaging now excludes plastic and food waste is given to the animals.”
Thomas Boirel
Le Clair de la Plume Julien Allano Grignan
“Most of the produce we cook comes from farms less than 70 km away. The fish is responsibly caught in the Mediterranean, the lamb and poultry come from nearby farms and the organic fruit and vegetables are grown in the Drôme.”
Benjamin Reilhes
L’Alchémille Jérôme Jaegle Kaysersberg
“At L’ Alchémille, our cooks are also gardeners, so each day starts with picking fruit, vegetables and herbs in our gardens. Reconnecting nature to the plate, working with the best local artisans – all this allows us to serve our clients the fairest and most responsible expression of what our region has to offer.”
Auberge La Fenière Reine Sammut Valdeblore
“We are committed to good, “cleanly-produced” and fair food. We aim to cook the harvest from our permaculture garden, as well as produce from heirloom varieties, from local and organic farming, responsible livestock breeding and sustainable fishing. We grind the gluten-free flours we use and we endeavour to minimise our waste production.”
Nadia Sammut
Prairial Lyon
“We chose to open in a new eco-quarter and in a net-positive-energy building. We recover waste energy from the cold storage motors which we use to heat the water. All our produce is carefully sourced, primarily from the Auvergne-Rhône-Alpes region, and we strive to use ingredients in their entirety.”
Gaëtan Gentil
Le George Simone Zanoni Paris delete Green Star
Septime Paris
“A commitment to human development and respect for the environment are at the heart of our approach. The market garden produce that we cook comes mainly from the Île-de-France region, the meat and fish come from responsible farming and fishing, we use produce in its entirety to combat waste, and our bio-waste goes to a vermicomposting centre to be recycled.”
Bertrand Grébaut
Table Paris
“Our commitment to a “cuisine of the moment” brings us into a direct relationship with our local producers. They supply us on a daily basis with what nature has to offer, free of pesticides and respecting the soil. We do not place any orders based on quantity – only quality counts.”
Bruno Verjus
Le Petit Hôtel du Grand Large Hervé Bourdon Portivy delete Green Star
Ursus Tignes
“Connecting completely with the rich nature of the Haute-Tarentaise is our ambition. This applies to the choice of the ingredients we cook, most of which come from our region, to our adherence to seasonality, and to the architecture of our restaurant, which, with its 380 trees, reproduces the sensations of a walk in the forest.”
Clément Bouvier
Aux Terrasses Tournus
“Connecting completely with the rich nature of the Haute-Tarentaise is our ambition. This applies to the choice of the ingredients we cook, most of which come from our region, to our adherence to seasonality, and to the architecture of our restaurant, which, with its 380 trees, reproduces the sensations of a walk in the forest.”
Clément Bouvier
Äponem-Auberge du Presbytère Amélie Darvas Vailhan
“Cultivating the land, cooking the vegetables from our permaculture vegetable garden, offering biodynamic wines and putting people at the heart of our project, these are the challenges we take up every day in our bid for a more responsible gastronomy, in coherence with the surrounding environment.”
Gaby Benicio et Raquel Sobral
L’Or Q’idée Naoelle D’Hainaut Pontoise delete Green Star
Le Moulin de Léré Frédéric Molina Vailly delete Green Star
Le Bec au Cauchois Pierre Caillet Valmont delete Green Star
Pertica Guillaume Foucault Vendôme delete Green Star
Le Tilleul de Sully Thierry Parat Montgibaud delete Green Star
Ar Men Du Philippe Emmanuelli Névez
“Our local suppliers (around ten market gardeners, quail and other poultry breeders) all use organic methods. The fish we cook comes from day boats, and we have created an orchard and a herb garden, both managed using permaculture principles. Waste is composted, we aim for zero plastic and we select our cleaning products with care.”
Jérôme Gourmelen
Caves Madeleine, Martial Blanchon Beaune delete Green Star
Le Saltimbanque Eaucourt-sur-Somme
“Our cuisine is an authentic reflection of the Picardie Maritime region. The ingredients which dictate our daily menu are sourced from local artisans and producers who respect the land. To rationalise resources, we manage the logistics with a carrier who collects the produce from the farm, and we treat the bio-waste by methanation.”
Sébastien Porquet
La Table d’Hôte Gevrey-Chambertain
“Our cuisine is dictated by the seasons and the locality of the produce we use. We make it a point of honour to favour short supply chains and to showcase ingredients which might seem modest. We combat waste by buying whole carcasses and breaking them down carefully on site.”
Thomas Collomb
Le Garde Champêtre Gil Nogueira Gyé-sur-Seine
“Transforming the produce from our organic vegetable garden, making our own bread, using fermentation techniques, smoking and cooking around the fire: we do our utmost to be as self-sufficient as possible. Our restaurant serves as a meeting place for locals, and our cuisine is directly inspired by nature, which we strive to protect on a daily basis.”
Kazuya Miyashita
Anona Paris
“Offering responsible cuisine is our raison d’être: sourcing local and seasonal produce, reducing waste and water consumption, using renewable energy, paying attention to the well-being of our teams: our commitment is total. Even our furniture is crafted in the Île-de-France region and our tableware is made from natural materials.”
Thibaut Spiwack
2021
Auvergne Rhône-Alpes
L’Ostal Emmanuel Hebrard Clermont-Ferrand delete Green Star
Têtedoie Christian Lyon delete Green Star
Atmosphères Le Bourget-du-Lac
“The chef has always worked with local seasonal produce – a fruit and vegetable cooperative in La Motte-Servolex, market gardeners in Aix-les-Bains and Vimines, Bresse poultry… A herb garden provides fresh herbs. We limit our packaging, and our food waste is recovered via a centralised recycling platform. Laundry is washed on site with environmentally-friendly detergents.”
Alain Perrillat-Mercerot
L’Auberge de Montmin Talloires-Montmin
“All our produce is sourced from local producers and from the markets in the surrounding villages, less than 30 km away, or from our own foraging. We have no deliveries, we collect, which means zero packaging. We aim for zero waste : everything is prepared according to the number of bookings and above all to the produce available from our suppliers. This is why we offer a single set menu. Our waste is sorted, reused or composted.”
Florian Favario
Le Toi du monde Thomas Tricault Flumet delete Green Star
Scratch Restaurant Bourg-en-Bresse
“We offer single set menus to optimise each ingredient and limit waste. Almost all of our produce comes directly from small local producers. We and our artisan partners share a good common-sense approach, with or without certification. Our seafood is from responsible French fishing.”
Andréas Baehr
Bourgogne Franche-Comté
La Côte Saint-Jacques Joigny
“We have created a vegetable garden, we favour local producers and we promote natural and organic wines. Most of our food waste is recycled and we limit the use of plastic in the establishment.”
Jean-Michel Lorain
Le Saint Cerf Xavier Choulet Besançon delete Green Star
Bretagne
Maison Tiegezh Guer
“We want our customers to not only enjoy good food but also to support a local and responsible economy which puts people at its centre. We grow our own fruit and vegetables, we select our producers within a 200 km radius, and we sort our waste carefully. Our water is micro-filtered, and our furniture and other equipment is made in France.”
Baptiste Denieul
Ima Rennes
“Our produce – eggs, butter, cream, fish, meat, vegetables, wild herbs, seaweed harvested on foot, tofu, miso – comes via short supply chains. We also pool orders with several restaurants in Rennes, especially for citrus fruits, certain fish and whole animals. We reduce the volume of animal and vegetable waste with a dehydrator-compactor. The resulting substrate is given to a vegetable grower.”
Julien Lemarié
Holen Tugdual Debéthune Rennes closed
Empreinte Baptiste Fournier Vannes delete Green Star
Les Jardins Sauvages Fabien Manzoni Le Gacilly
“Built using natural materials, our restaurant has been certified 100% organic since 2013. Our purchasing policy is local (within a 70 km radius of the restaurant) and we have an organic vegetable garden. All our waste is treated and recycled and we have a biomass heating system.”
Anthony Le Fur
Centre Val de Loire
Assa Fumiko Blois
“Our producers, all located within a 20-minute radius of the restaurant, have in common a respect for their land and their livestock. We use all parts of the animal, which we buy as a whole carcass, and we explain to our customers that we do not sacrifice an animal just for the choice cuts. All crates are returned to the producer: we do not throw away any packaging. The minimal food waste from the restaurant is consumed by our hens.”
Anthony Maubert
Vincent Cuisinier de Campagne Vincent Simon Ingrandes-de-Touraine delete Green Star
Grand Est
Auberge Frankenbourg La Vancelle
“We have had an eco-responsible approach for more than 20 years now. We work with local, or at the very least French, producers, depending on the ingredient. Our lamb comes from Quercy, our pork from the neighbouring valley, quails from the Vosges, pigeons from Alsace; our fruit and vegetables are exclusively from Alsace, sourced either from our garden or from our market gardener.”
Sébastien Buecher
Le Restaurant Obernai
“Since the opening of the restaurant 18 years ago, short supply chains have been our priority: 95% of our products come from less than 50km away. We contact our market gardeners and breeders every day and take their produce when it reaches maturity. Our menu changes twice a week. A large majority of our producers work in biodynamic farming and we encourage the reintroduction of old varieties of fruit and vegetables. We process waste with a “zero waste” objective.”
Thierry Schwartz
Au Vieux Couvent Rhinau
“We have had 0.8 hectares of vegetable garden since the creation of the restaurant. What we produce makes us self-sufficient to a great extent. We work with professional fishermen on the Rhine, local hunters for game and local farms for veal, poultry, pigs, snails, milk…”
Alexis Albrecht
Nouvelle Aquitaine
ONA Claire Vallée Arès closed
La Meynardie Adrien Soro Salignac-Eyvigues closed
Le Skiff Club Stéphane Carrade Pyla-sur-Mer delete Green Star
Choko Ona Espelette
“Our produce is sourced locally from organic and responsible farming, with our 600 m² vegetable garden providing a variety of vegetables and herbs. Our wines are organic and biodynamic. To promote more responsible gastronomy, we have reduced single-use plastics and household waste, and have implemented a returnable container system in partnership with our producers. All paper used in the restaurant is recycled.”
Clément Guillemot
Art’zain Irissarry
“We have a short menu that changes every six weeks or which evolves according to our producers’ production and harvest. Our suppliers are all located within a limited radius from the restaurant. Our organic waste goes to our pigs and hens.”
Henri Amestoy
Occitanie
Reflet d’Obione Montpellier
“We mainly source from local producers – vegetables from Villeneuve-lès-Maguelone, flowers and wild plants from Lattes, fruit from the Gard and Rhone Valley, free-range meat from the Pyrenees and the Aubrac region, line-caught fish, dry goods and organic flours… Our wine list is exclusively composed of certified organic and biodynamic wines.”
Laurent Cherchi
L’allée des Vignes Claude-Emmanuel Robin Cajarc delete Green Star
Domaine de Beaulieu Stéphane Mazières Auch
“We use mostly local and seasonal produce. Our organic waste is given to the donkeys who maintain our land (eco-pasture), or composted for the vegetable garden, which supplies us with edible plants and herbs. We collect rainwater and recycle used water.” Maxime Deschamps
Le Riche Alès
“At the Saint Hilaire, there is no fixed menu, simply surprise offerings which showcase the best local and seasonal produce. Fish from Grau-du-Roi, trout from Fumades, free range pork from the Cévennes, veal and lamb from Lozère, pigeon from Costières, wild herbs… And in the dining room, the knives are artisan-forged, the tableware is produced by a potter in Alès and the jeans worn by the staff are made in Florac.”
Sébastien Rath
Sandikala Galan
“We work closely with a group of organic fruit and vegetable growers within a 30 km radius of the restaurant. Our poultry, beef, lamb and pork come from small farms in the Pyrenees, as do our trout. We offer a single set menu, which helps reduce food waste. We have a large herb garden and a small vegetable garden, both irrigated by our well and nourished by composted vegetable scraps.”
Luke MacLeod
La Table de Nazère Christopher Roussat Avezan closed
Pays de la Loire
Manoir de la Régate Nantes
“We work with as many local producers as possible. Our vegetable garden, located 500 m away, provides some of our vegetables, edible flowers and herbs, and we have chosen to cook only fish from the Erdre, the river that runs next to the restaurant. Our tableware and accessories were made in collaboration with local artisans.”
Mathieu Pérou
Lait Thym Sel Angers
“Our market gardener is located 50 km from the restaurant. We work with fish from the Loire in season, sea fish from the nearby regions of Loire-Atlantique, Brittany or Normandy, and meat from the Pays de la Loire. Bread is made on site with the possibility to take home any leftovers to combat food waste. The wines are natural and organic.”
Gaëtan Morvan
Provence-Alpes-Côte d’Azur
Le Jardin de Berne Lorgues
“The estate’s organic garden provides the restaurant with fresh, seasonal produce. We work only with local producers for meat, fish and any vegetables we might require. Our motto: from the garden to the plate.”
Louis Rameau
La Mirande Florent Pietravalle Avignon delete Green Star
2022
Domaine Roberach La cooperative Belesta
“The Domaine has been committed to a responsible approach since its inception. Our wines are produced using agroecological methods (without pesticides, herbicides or synthetic additives); we heat the buildings using geothermal energy; and our swimming pool is filtered using plants. At the restaurant, we have a “zero km” sourcing policy.”
Dennys Texeira
Toya Faulquemont
“Since childhood, I have been aware of environmental issues. At Toya, we work to reduce waste, we have a zero-plastic policy and we do not use sea fish, which we consider to be over-fished. When it comes to meat, we utilise whole carcasses, and our Jersey cows supply us with milk and cream. Our vegetables are grown in collaboration with a market gardener in a plot dedicated to the restaurant.”
Loïc Villemin
La Table de la butte Plouider
“Working with nature at the forefront of my mind is to be true to myself. At La Butte we have a permaculture vegetable garden, a bioclimatic greenhouse and beehives. We showcase our producers (fishermen, market gardeners, livestock farmers) and our local artisans (plates made from salvaged wood, glasses made from abalone shells, linen and organic cotton uniforms) and we encourage our teams to be more environmentally aware.”
Nicolas Conraux
La Table du gourmet Riquewihr
“Just 500 m from the restaurant, we have a permaculture garden with over 350 varieties of herbs, plants, vegetables and fruit, including some that are really rare. The greenhouse enables production from mid-February to late December. Composting and recycling are part of our daily routine, our hens provide some of our eggs, and beehives provide the honey.”
Jean-Luc Brendel
Les Belles perdrix de Troplong Mondot Saint-Émilion
“For many years, we have been committed to a more responsible way of cooking. We follow permaculture principles in our vegetable gardens and orchard; energy and water management are constant considerations; our suppliers undertake to prioritise reusable containers; and our hens and pigs enable us to dispose of bio-waste.”
David Charrier
Auberge Sauvage Servon
“We prioritise produce from the Bay of Mont-Saint-Michel. Our set menus are based on the catch of the day, local market gardening and our own kitchen garden, as well as foraged ingredients. Everything is seasonal and home-made (the vinegars, fermented foods, cured meats, jams served at breakfast…) and the wines are natural.”
Thomas Benady
2023
Le Château de Beaulieu Busnes
“The restaurant relies on a network of more than 30 local producers (Angus beef and shallots from Busnes, saffron, fish from the Côte d’Opale…) to encourage short supply chains. The kitchen garden (watered by springs from the estate and the moat) and the orchard provide a large proportion of the restaurant’s ingredients. The grounds also feature a collection of citrus varieties, a small farm (open for visits), a permaculture herb garden, beehives and birdhouses.”
Christophe Dufossé
de:ja Strasbourg”
At de:ja, the produce is predominantly local and grown or raised using organic or responsible agriculture. Plants take centre-stage in the menus; for meat, fish and poultry, welfare is of paramount concern. Ingredients are utilised in their entirety thanks to techniques such as salting and fermentation with the goal of zero waste.”
Jeanne Satori + David Degoursy
Jardin Secret Cotignac
“The menu changes every day, often even between lunch and dinner. The fruit and vegetables are grown in the organic kitchen garden and the rest of the produce is sourced locally, notably in the markets of La Provence Verte. The chef uses the ingredients in their entirety ; any leftovers are given to the animals or transformed into compost. New building on the site (no air-conditioning) takes into consideration the environmental impact.”
Benoït Witz
La Bòria Veryas
“Local produce, in season, treated with respect from farm to table and at a fair price is the philosophy at La Bòria. Almost all the ingredients are grown or raised in the Ardèche, the sourdough bread is made on site, as is the charcuterie. The building produces its own electricity by solar panels, rainwater is collected and local materials have been used for the construction (the roof is made of Ardèche chestnut), the furniture and the tableware.”
Florian Descours
Le Doyenné Saint-Vrain
“The heart of the project is the link between gastronomy and agriculture: the vegetable garden, cultivated with organic compost, is the inspiration for the cooking. More than a hundred varieties of plants, vegetables and fruit are grown using techniques which aim to improve the ecosystem, a method known as regenerative agriculture. Other produce is chosen with equal care, and the no-waste ethos means that everything is utilized (leftovers feed the animals).”
Shaun Kely + James Henry
Les Chemins – Domaine de Primard Guainville delete Green Star
Ruche Gambais
“Ruche is at the heart of a hectare of wooded parkland. The permaculture kitchen garden with its mounds, mandala, greenhouse and “fruit forest” supplies the produce for chef Cybèle Idélot’s table ; the meat comes from neighbouring farms, and the line-caught fish from the Ile d’Yeu. The no-waste aim means using the whole ingredient (trimmings, leaves) and preservation techniques (fermentation). The wines are biodynamic or “natural”.”
Cybèle Idelot
Villa Pinewood Payrin-Augmontel
“The approach here is inherently local. For the single set menu, the best of what small-scale producers within a radius of a few dozen kilometres have to offer is combined with foraged ingredients (the dry terroir of the Mediterranean side of the Causses for aromatic herbs and truffles; the humid terroir of the Montagne Noire for mushrooms, roots and other wild plants). Food waste is collected for the hens, and only reusable crates are used with suppliers.”
Thomas Cabrol
2024
Bermicourt La Cour de Rémi Bermicourt
“At the Cour de Rémi, a family estate restored by the current owners, the food is generous, local and seasonal. The produce is carefully sourced, either from the estate’s kitchen garden and orchards or from a hand-picked network of small producers. Like everything else here, the sourdough bread, using ancient varieties of wheat, and the brioche served at breakfast, are home made. The wine list is predominantly organic or biodynamic.”
Sébastien De La Borde
Dirac Domaine du Châtelard delete Green Star
Moustiers-Sainte-Marie La Bastide
“Our cuisine is based on the produce and the seasons. We have 4 hectares of grounds with a 200 m² herb garden and a 2000 m² vegetable garden which provides the majority of our vegetables. In conversion towards organic production, we farm using a bio-intensive approach on living soil. Our producers and artisans are all in a 80 km radius. Our chef and his team transform the ingredients from root to leaf.” Adrien De Crignis
Narbonne L’Art de Vivre
“At L’Art de Vivre, the team works in harmony with nature in the heart of the vineyard. Much of the produce comes from the estate’s farm, cultivated according to biodynamic principles. Fish from the Mediterranean is caught using responsible methods. The table linen is made in France and the tableware is crafted by local potters.”
Laurent Chabert
Paris Bellefeuille – Saint James Paris
“The vegetable garden and orchard in the Île de France (Nonville, Seine-et-Marne), cultivated organically, provide the majority of the vegetables, herbs and fruit for the restaurant, with delivery by electric vehicle. Our artisan producers (market gardeners, fishermen, livestock farmers) are chosen for their environmentally-friendly methods. The fixed menu follows the seasons and uses the whole of each ingredient, with very little meat. Kitchen waste is transformed into compost.”
Grégory Garimbay
Perpignan La Galinette
“La Galinette combines a restaurant and two hectares of vegetable garden, orchard and olive groves, cultivated using organic methods for more than 20 years. The chef selects the seeds allowing a great diversity of colours, textures and flavours on the plate, whilst contributing to the preservation of the plant gene pool. Any food waste from the kitchen is transformed into compost.”
Christophe Comes
Quint-Fonsegrives En Pleine Nature
“The inspiration for the cooking is found in nature (the chef’s kitchen garden, foraging…) and in the work of the restaurant’s local producers, who are very much to the fore on the surprise menu. In an effort to lead by example, and to raise awareness among customers and staff alike on environmental issues, we limit imported produce as much as possible and we promote actions which favour more responsible practices.”
Sylvain Joffre
Saint-Hilaire-de-Brethmas Le Saint Hilaire
“At the Saint Hilaire, there is no fixed menu, simply surprise offerings which showcase the best local and seasonal produce. Fish from Grau-du-Roi, trout from Fumades, free range pork from the Cévennes, veal and lamb from Lozère, pigeon from Costières, wild herbs… And in the dining room, the knives are artisan-forged, the tableware is produced by a potter in Alès and the jeans worn by the staff are made in Florac.”
Sébastien Rath
2025
Autrans-Méaudre en Vercors Palégrié Chez l’Henri
“Here, there is no gas or induction stove: cooking is done only over coals or in a wood-fired oven. Wood is also the material used to renovate the building, and the furniture was upcycled from second-hand shops. The set, seasonal menu, served on tableware made in the village, is inspired by the surroundings: fish from ikejime fishing, meat selected on the hoof from local farmers, organic fruit and vegetables from local market gardeners.”
Guillaume Monjuré
Avignon Hiély-Lucullus
“Combining Peruvian-influenced cuisine with a local based approach? It’s possible! Almost all our suppliers are located within 100km: Peruvian herbs come from the family garden, most of the South American vegetable varieties are grown here by local market gardeners and the fish is wild and responsibily caught. With a zero waste aim, unused ingredients and condiments are dried and then used as seasonings.”
Gérald Azoulay
Cormery Les Roseaux Pensants
“The menu is structured around two main themes: a “Herbae” menu in spring-summer, inspired by foraging and the kitchen garden, and a “Cerealis” menu in autumn-winter, highlighting the local terroir. Animal proteins often give way to home-made vegetable proteins (tofu, seitan, tempeh); the menus are also available in vegetarian versions. To raise awareness among guests, workshops are held on fermentation or cooking with wild plants.”
Stéphane Enault
Jumièges Auberge des Ruines
“Our aim is to achieve self-sufficient and 100% local cuisine. Bread, spelt flour, rapeseed oil (pressed on site), mustard made from plants grown in Normandy: everything is home-made. When the produce isn’t foraged or ultra-local, it comes straight from the kitchen garden and the hen house, which also serves to recycle organic waste.”
Christophe Mauduit
Paris 11e FIEF
“Combining the urban environment and eco-responsibility is often a real challenge. Here, there are no compromises : vegetables from small producers, “spices” from the Paris region (colewort, meadowsweet, etc.), the banning of non-French produce, along with beef, which is replaced by a low carbon substitute or by game from regulated hunting. Waste is reduced as much as possible by working on juices and fermentations; anything remaining is collected.”
Victor Mercier
Pouilly-sous-Charlieu Restaurant de la Loire
“A superb vegetable garden, a few metres from the kitchen, provides almost all the vegetables; its irrigation, like that of the large orchard, is by well water and collected rainwater. For the rest, sourcing is mainly within a 50km radius. The weekly-changing menus have a strong plant-based focus and are available in a completely vegetarian version. Every part of the ingredient is used, from the skin to the seeds, including the leaves.”
Fabien Raux
Saint-Malo Méson Chalut
“Close to the port, working with day boat fishing was an obvious choice. The next step was to favour those who use responsible methods, particularly the avoidance of spawning periods. Alongside a strong commitment to organic produce and local sourcing, we aim for zero waste, systematically offering a “doggy bag” and recycling the cooling water from the kitchen for cleaning.”
Vincent Prémorvan
Sargé-sur-Braye Osma closed
Les Vans Likoké
“All the materials used in the dining room come from the surrounding area: stone, iron, driftwood… No ingredient is imported: local alternatives to cocoa (roasted chestnuts and goat cheese whey), organic ikejime trout, meat from small farms bought as a whole carcass to limit waste… Any leftovers are transformed (garum, sambal), dried (homemade charcuterie), or fermented (preserves, vinegars).”
Guido Alfredo Niño Torres
Waldersbach Huna Le Restaurant
“The 1,300 m² permaculture kitchen garden, located just behind the restaurant, takes centre-stage in the dishes for a large part of the year. When the season allows, foraged plants, flowers and berries are added. Animal protein is used sparingly, while in the winter months, salting, fermentation and other preserving techniques play a major role.”
Antoine Huguenin
2026
Le Jour du Poisson Île d’Oléron
“The restaurant favours short supply chains, using fruit and vegetables that are to a great extent sourced from the island, and fish and seafood from the Charente fish markets. Our challenge is to go even further: cocoa from Martinique is transported by sail, waste is kept to a minimum by using every part of the produce, containers are re-used… Finally, the wine list only features producers committed to a more responsible agriculture.”
Théo François
Cibo Dijon
“All the produce is sourced within a tight radius. Freshwater fish – such as Saône catfish or trout – plays a major role, while the use of additional animal protein is limited. Nothing is wasted: everything is transformed through fermentation (garum, pickles…) and other preservation techniques. Finally, the wine list highlights organic and biodynamic vineyards, in keeping with our sincere commitment rooted in the local terroir.”
Angelo Ferrigno
Rolland Plourhan
“It’s the “garden to plate” spirit that guides every action here: in the warmer months, all the vegetables come from the certified organic garden cultivated by Emmanuel, the chef’s brother, who changed career to become a market gardener. We also have fruit trees and grapevines. No meat is served; the fish comes solely from the nearby fish market. Even the butter is home-made! To accompany the dishes, the drinks are 100% local and/or organic.”
Pierre Bonnefont
Mandibule Alixan
“The chef uses produce from within a 20 km radius wherever possible, working with about sixty small producers, occasionally even harvesting the vegetables and fruit himself in the morning. Everything is home-made, including the sourdough bread. Vegetable trimmings are turned into broths, carcasses are used down to the last morsel, fish comes from ikejime fishing, and leftovers are composted. Even the handles of the knives are made by an artisan in the Ardèche, using offcuts.”
Maxime Szczepaniak
Ressources Bordeaux
“Beyond organic and wild produce, short supply chains, anti-food waste and composting, which are all part of our DNA, the restaurant stands out for its deep social commitment. The chef co-founded a charity called “L’Assiette” that promotes education on healthy and inclusive eating, as well as the “Insight Project,” an organisation for training in responsible management and social ecology. A global commitment: thoughtful cooking, respect for the resources and for the team.”
Tanguy Laviale
Maltacina Saint-Théoffrey
“The chefs work exclusively with artisan suppliers and producers located within 100 km, including winemakers, most of whom farm organically. The cuisine is mostly plant-based, with any meat bought on the carcass, making use of every part. Leftovers are composted. The tableware is made by a ceramicist from Grenoble, and surplus food is offered to those in greatest need.”
Kevin Mangione / Lunis Chaïb / Théo Doumecq
La Table de Christophe Hay Ardon
“Here, every dish is drawn directly from the vegetable garden and the Wagyu beef farm shared with the restaurant Fleur de Loire, along with a network of carefully selected artisan suppliers, including a designated freshwater fisherman. The restaurant also works with ostriches raised near Gien, whose carcasses are used to make most of the stocks. In the dining room, local craft producers are highlighted; waste is sent to compost, and a fully plant-based menu completes the philosophy.”
Loïs Bée
Bulle d’Osier Langres
“Rooted in the surrounding landscape, the kitchen relies on a 3,000 m² vegetable garden and its greenhouse, along with fish from the Saône River (ikejime method), foraging, game and local market gardeners. These resources dictate a single menu, with a 100% plant-based option available. Each artisan producer is presented in the dining room. Nothing is wasted: chicken skin, beef fat, trimmings or peelings are all utilised through fermentation and other preservation methods, with leftovers collected for compost.”
Valentin Loison
Origines Issoire-Le Broc
“The restaurant focuses on local cuisine: river fish, suppliers within a 50 km radius and a 2,000 m² permaculture kitchen garden which provides herbs and serves as a ‘laboratory’ for introducing new varieties. All produce is used in its entirety, with any remains composted. Energy consumption is reduced thanks to low-temperature underfloor heating and extraction hoods that recover heat from the kitchens. The wine list is 85% organic or biodynamic.”
Adrien Descouls
Nyd 48°C Nord Breitenbach
“In the heart of the Alsatian Vosges, NYD is a model of simplicity: Scandinavian-inspired architecture, cabins with no vehicle access or screens, perfect for digital detox. The 2-hectare estate, classified Natura 2000, features an organic vegetable garden that guides the menu. The producers are local and 100% organic, as are the 400 wines sourced within a 48 km radius. Even the spa follows this logic with a wood-fired Nordic hot tub.”
Julien Schaffhauser
Datil Paris 3e
“This is cooking which cherishes humanity and the living environment: organic produce is sourced directly from committed farmers, whose methods are highlighted; delivery and waste management processes are carefully considered, and all parts of the ingredients are used through fermentation, extraction, etc. The chef is also a member of the charity Bondir.e, supporting women and giving visibility to their fight against violence in the restaurant industry.”
Manon Fleury
La Borie Paris 15e
“Here, self-sufficiency guides every choice: all produce comes from the 70-hectare farm in Haute-Loire, with 3 hectares dedicated to the vegetable garden. Butter, cream, flour, oil, vinegar and bread are made on site. No exotic spices; the only compromises are salt and coffee. Meat is home-raised, fish is caught in the Allier River. And we go even further: cooking with poultry fat, ceiling fans instead of air conditioning, tables made of volcanic stone from Auvergne, refillable soap dispensers…”
Tanguy Hanoun / Raphaëlle Bathellier
Chez Jeanette Flassans-sur-Issole
“The restaurant draws directly from a vast agricultural estate: a 5,000 m² vegetable garden, an 80-hectare organic vineyard, olive oil produced on site, and a farm with poultry, ducks, Black Bigorre pigs, cows and goats reared organically. What is not produced on the estate is sourced from neighbouring producers. All of this feeds into a short, seasonal menu that highlights the estate’s harvests and livestock, with a focus on locality and simplicity.”
Benjamin Le Balch
Gaia Les Sables d’Olonne
“The restaurant is built around Beauregard Farm, created by chef Nicolas Ferré: three hectares of organic-certified vegetables, fruit, herbs and edible flowers. This home-grown produce shapes the menu, while the renovation of the space and the tableware is the work of local artisans, an extension of the farm-to-fork philosophy. Each ingredient is valued (trimmings, broths), sorting and composting are carried out in the kitchen, and our suppliers are highlighted in the dining room.”
Nicolas Ferré
Italy Green Star Story
Edition 2021
Gardenia Caluso (To)
“For over 20 years I have been foraging wild herbs and edible flowers which form the heart of my cuisine and whose knowledge I owe, amongst other things, to the herb mistresses of Valchiusella.”
Mariangela Susigan
Casa Format Orbassano (To)
“We are completely self-sufficient in terms of energy requirements, but we are approaching the same result for our vegetable needs too, thanks to a 2000 sq.m. natural kitchen garden.”
Igor Macchia
D’O Davide Oldani Cornaredo (Mi)
“As technical director of the State Professional Institute for Food, Wine and Hospitality in Cornaredo, my objective is to bring young people closer to understanding and respecting produce as the foundation of the chef’s experience.”
Davide Oldani
Caffè la Crepa Isola Dovarese (Cr)
“Our passionate ties to the territory are expressed in our kitchen garden (which also underpins the production of mustards, pickled vegetables and other specialities) and our own vineyard, as well as in the bicycle service point.”
Franco Malinverno
Joia Milano
“I use ingredients from micro-producers never too far from Milan. Our contribution to the environment is also cultural and educational, through the creation of themed books.”
Sauro Ricci – Raffaele Minghini