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L'epi Dupin
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.
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Restaurant Bourgogne Sud
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. Drawing his inspiration from tastes and flavours of traditional French cooking, Gilles Breuil was born in Mâcon. He suggests that you discover or rediscover the gustatory heritage of his homeland. You will envoy eating the chef’s hearty and tasty cuisine which puts great emphasis on Burgundy region.
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crêperie La Violette
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. The creperie "La violette" offers gourmet dishes at affordable prices.
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Les Maisons de Bricourt
Impression
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.
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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.
Read More
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.
Read More
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.
Read More