Raising awareness

I learned the importance of using beautiful fresh produce in my first job as a cook, under François Pasteau, chef at L'Épi Dupin. Pasteau is the pioneer of environmentally responsible gastronomy in Paris. Today, I want to share these values with the people I work with and make cooking accessible to everyone, even those who wouldn't naturally approach it. 

Utilizing 100% of the produce we consume means showing respect to the men and regions that surround us. By purchasing goods from artisans, we help sustain a line of trade that is slowly disappearing. By creating as little waste as possible, we respect our planet and its resources.

An ethical approach

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1

Seasonal produce from the market and historical suppliers - each ingredient is carefully selected. 

2

Each product is 100% utilized. Nothing is wasted, food or services.

3

I use my knowledge and skills to make gastronomy accessible to everyone.