The History of Michelin Green Star Hall of Fame
France Green Star Story
2020
Le Clos des Sens, Laurent Petit, Annecy
“Our plant and lake-based cuisine highlights the harvest from our 1500m2 of vegetable, herb and fruit gardens, managed according to permaculture principles, along with the wealth of produce from our network of local artisans. Whether through intelligent waste recycling or the collection and reutilisation of rainwater, we strive to bring common sense to the entire life of the restaurant.”
Franck Derouet
Mirazur Menton
“Promoting meaningful gastronomy in the heart of our region is our daily challenge. You will therefore be able to savour the essence of the produce we grow in our two hectares of permaculture vegetable gardens, but also the fruits of foraging, of fishing and of local livestock farming. We also aim for zero waste, which allows us to return to the land what we have borrowed from it.”
Mauro Colagreco
Arpège Paris
“Since 2001, vegetables have reigned supreme at Arpège and the seasons set the tempo for our cuisine. Nature has written the finest cookbook. We elevate the 100% natural vegetables, fruit and herbs from our three gardens in Fillé-sur-Sarthe, Le Bois-Giroult and the Bay of Mont-Saint-Michel.”
Alain Passard
Alain Ducasse au Plaza Athenée Paris Romain Meder closed
Troisgros-Le Bois sans Feuilles Michel Troisgros Ouches
“We have an attachment to our land and to those who cultivate it, and consider it our duty to promote it. We take pleasure in cooking the vegetables from our garden. Inspired by permaculture, we have wonderful biodiversity: we don’t use any inputs, the mowing of green spaces is reduced to a minimum, beehives, bird boxes, meadows, horses and wild animals live peacefully together.”
César Troisgros
Régis et Jacques Marcon Saint Bonnet le Froid
“Between Haute-Loire and Ardèche, our cuisine reflects the strong ties we have forged with this land and culture. Showcasing the best local produce, rewriting our menu on a weekly basis, maximising waste reduction and minimising electricity and water consumption: the respect and promotion of our region requires a global and virtuous approach.”
Jacques Marcon
Yoann Conte Annecy
“Old-fashioned common sense, curiosity and simplicity are the watchwords of my cooking: in the mountains, sitting on a rock, face to face with nature – it is this simplicity that I try to incorporate into my compositions, which I create daily, based on what nature offers me, and which I then share with my team.”
Yoann Conte
L’Oustau de Baumanière Les Baux de Provence
“Vegetables from our organic gardens and produce from local farmers take pride of place in our cuisine, which seeks to showcase the Provence terroir. Our commitment is part of an overall ethos that goes from combatting food waste, through waste and plastic management, to partnerships with artisans from the region.”
Glenn Viel
La Bastide de Capelongue Edouard Loubet Bonnieux closed
David Toutain Paris delete Green Star
Le Coquillage Saint-Méloir-des-Ondes
“Our cuisine is a conscious and responsible ode to marine resources: we prepare only fish and shellfish whose stocks are not threatened and which are fished on a small scale, and we use various seaweeds that we collect ourselves. We make our own bread and grow our own herbs.”
Hugo Roellinger