From three-MICHELIN-starred Mirazur's permaculture gardens to David Toutain's collaborations with environmentally conscious producers and craftsmen and Bertrand Grébaut's bio-waste recycling programme at one-starred Septime, the efforts of chefs and restaurateurs to adopt more sustainable practices in their kitchens have not been lost on Michelin inspectors.
In its latest 2020 edition of the Michelin Guide France launched on 27 January, the Guide debuted a new emblem for Sustainable Gastronomy to highlight more than 50 restaurants with commendable environmental practices.
The new MICHELIN Sustainable Gastronomy emblem is available to chefs whose establishments have the Plate or Bib Gourmand distinctions or 1, 2 or 3 stars. It complements these distinctions and celebrates their courage and ingenuity in the daily practice of their profession.
The sustainable initiatives of the first chefs with this distinction will additionally be detailed and highlighted on the various platforms of the MICHELIN Guide throughout the year, through the creation of various content. This will allow readers to learn more about the restaurants embracing sustainability and have a better understanding of the vision of the chef and the cuisine they will taste as they choose their dining experiences.
READ MORE: Restaurants Fighting Climate Change
“Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices,” explains Gwendal Poullennec, International Director of MICHELIN Guides.
“Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight. The ideas, methods and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”
The launch of the new icon is in line with the MICHELIN group's wider commitment to sustainability. The MICHELIN Guide has, for several years now, focused its attention on good environmental practices in the restaurant industry, In light of the increased interest of gourmets with what they consume.
In 2019, the MICHELIN Guide also handed out Sustainability Awards to recognise chefs across several destinations rated by the guide, including Angel Leon of three-MICHELIN-starred Aponiente in Spain, Enda McAvoy of one-starred Loam in Ireland, and Heidi Bjerkan of one-starred Credo in Norway.
RECOMMENDED READING: What Does Food Look Like When Sustainability Is The Main Ingredient?
The first Sustainable Gastronomy Selection in the MICHELIN Guide France 2020:Le Clos des Sens, Laurent Petit
Mirazur , Mauro Colagreco
Arpège, Alain Passard
Alain Ducasse au Plaza Athenée, Romain Meder
Troisgros-Le Bois sans Feuilles, Michel et César Troisgros
Régis et Jacques Marcon, Jacques Marcon
Yoann Conte, Yoann Conte
L'Oustau de Baumanière, Glenn Viel
La Bastide de Capelongue, Edouard Loubet
David Toutain, David Toutain
Le Coquillage, Hugo Roellinger
Serge Vieira, Serge Vieira
La Marine, Alexandre Couillon
La Maison d'à Côté, Christophe Hay
La Grenouillère, Alexandre Gauthier
Christopher Coutanceau, Christopher Coutanceau
Jean Sulpice, Jean Sulpice
Hostellerie Jérôme, Bruno Cirino
Maison Aribert, Christophe Aribert
La Chassagnette, Armand Arnal
Cyril Attrazic, Cyril Attrazic
Auberge du Vert Mont, Florent Ladeyn
L'Etang du Moulin, Jacques Barnachon
Le Prince Noir-Vivien Durand, Vivien Durand
Hostellerie Bérard, Jean-François Bérard
G.A. Au Manoir de Rétival, David Goerne
Fontevraud Le Restaurant, Thibaut Ruggeri
L'Oustalet, Laurent Deconinck
Le Clair de la Plume, Julien Allano
L'Alchémille, Jérôme Jaegle
Auberge La Fenière, Reine et Nadia Sammut
Prairial, Gaëton Gentil
Le George, Simone Zanoni
Septime, Bertrand Grébaut
Table, Bruno Verjus
Le Petit Hôtel du Grand Large, Hervé Bourdon
Ursus, Clément Bouvier
Aux Terrasses, Jean-Michel Carrette
Äponem-Auberge du Presbytère, Amélie Darvas
L'Or Q'idée, Naoelle D'Hainaut
Le Moulin de Léré, Frédéric Molina
Le Bec au Cauchois, Pierre Caillet
Pertica, Guillaume Foucault
Le Tilleul de Sully, Thierry Parat
Ar Men Du, Philippe Emmanuelli
Caves Madeleine, Martial Blanchon
Le Saltimbanque, Sébastien Porquet
La Table d'Hôte , Thomas Collomb
Le Garde Champêtre, Gil Nogueira
Anona, Thibaut Spiwack