mon. 19:00 - 23:00 , tue. - wed. 12:00 - 23:00
Because 31% of gas emissions comes from the food on our plates, the association Bon pour le Climat have made the challenge to federate professionals in setting up a low CO2 offer. All types of restaurants are concerned. To get “Bon pour le Climat” label, a restaurant involves proposing at least one starter, a main course and a desert from local and seasonal ingredients, by preferring the use of vegetal products in keeping with a charter of commitment approved by ADEME.
Twice a week, the chef of the restaurant l'Epi Dupin, François Pasteau, goes to Rungis, the international fruit and vegetable market just south of Paris, to choose what takes his fancy while remaining environmentally conscious.
With this top quality raw material, creativity takes over to produce each day a succession of unique dishes to chalk up on the slate, all with very reasonable prices.