The artichoke is a gourmet restaurant, whose Chief Sébastien Perrier was named young talent Gault & Millau for the Auvergne in 2007.
APPROACH MY WASTEFUL ZERO RESTAURANT
The head is completely aware of the issue of food waste and puts in place while he can.
-products are purchased in short circuits, as locally as possible and very regularly to reduce losses and be more accurate.
-It uses its products from the roots to the fane in its sauces - it flows of sense in a logic of respect of the product: we lose nothing!
SLOWFOOD even further...
Increasingly these products are almost 100% organic, as it belongs to a network of kitchen organic and local