Picture of the place

L'Artichaut

Montpellier, FRANCE
Eating

The artichoke is a gourmet restaurant, whose Chief Sébastien Perrier was named young talent Gault & Millau for the Auvergne in 2007.

Responsible stance

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


GIVE YOUR OPINION


You must log in to leave a comment.