Eight new restaurants in France have been recognised with a green star, reflecting their pioneering achievements in sustainable gastronomy.
“At the cutting edge of this movement promoting more sustainable gastronomy, Michelin green star establishments continue to inspire and make an important contribution to the future of dining in France, Europe, and the entire world,” said Michelin Guide international director Gwendal Poullennec.
The newly-honoured establishments bring the total number of restaurants awarded the Michelin Green Star to 90. The eight new stars of green gastronomy are:
Le Château de Beaulieu
Le Château de Beaulieu – Christophe Duffosé in Busnes (Pas-de-Calais), which uses a short supply chain and has a kitchen garden watered by springs from the estate and the moat. Fruit and veg come from the garden and orchard and the grounds also boast beehives and birdhouses.
Le Doyenné
Le Doyenné in Saint-Vrain (Essonne), where the menu is inspired by the organic vegetable garden and cooking is in tune with the micro-seasons. It operates a zero-waste policy and employs regenerative agriculture, whereby plants, vegetables and fruit are grown in a way which improves the ecosystem.
de:ja
de:ja in Strasbourg (Bas-Rhin), where the menu has a plant-based focus and meat/fish welfare is ‘of paramount concern’. A no-waste policy means Monday lunch menus are often made from the previous week’s leftovers.
Jardin Secret
Jardin Secret in Cotignac (Var), where fruit and veg comes from the organic kitchen garden or the markets of La Provence Verte. The no-waste policy sees leftovers given to the animals or used for compost.
La Bòria
La Bòria in Veyras (Ardèche), where seasonal, local produce is bought at a fair price. The sourdough and charcuterie are made on site – as is the electricity, thanks to the building’s solar panels. The roof, furniture and tableware are all made of Ardèche chestnut.
Domaine de Primard
Domaine de Primard in Guainville (Eure-et-Loir), where seasonal, local produce is key. The grounds, with their rose garden, rare trees and shrubs, are home to Highland cows, Ouessant sheep, deer and waterfowl.
Ruche
Ruche in Gambais (Yvelines), at the heart of wooded parkland, gets its fruit and veg from the kitchen garden, while the meat comes from neighbouring farms, the fish are from the Île d’Yeu and the wines are biodynamic.
Villa Pinewood
Villa Pinewood in Payrin-Augmontel (Tarn) is firmly locavore, with a passion for foraging. Food waste feeds the hens and all packaging from suppliers must be recyclable.
