Gastronomie Neutre Carbone

A gourmet restaurant pioneering carbon-neutral cuisine

Founded in 2019 by Chef Josselin Marie, La Table de Colette is a Parisian fine-dining restaurant that is a pioneer in carbon-neutral cuisine. With an annual carbon footprint of just 54 metric tons of CO2 (compared to an industry average of 200 to 800 metric tons in the restaurant sector), the restaurant is reinventing French haute cuisine through plant-based dishes, locally sourced ingredients, and energy-efficient cooking techniques.

A chef trained at the finest Michelin-starred restaurants

Trained at some of French gastronomy’s most prestigious Michelin-starred restaurants, such as the Plaza Athénée, the Ritz, Marc Meneau’s L’Espérance, and Jacques Chibois’s La Bastide Saint-Antoine,... Josselin Marie spent seven years at the Hôtel de Vendôme developing his vision of an environmentally and socially responsible cuisine. He is now fully realizing this vision at La Table de Colette, where the vegetable garden serves as the primary source of culinary inspiration.

A culinary approach designed to reduce its environmental impact

In the kitchen, every action is designed to minimize environmental impact: a focus on plant-based ingredients, micro-seasonal produce, ingredients used from root to leaf to minimize waste, and red meat excluded from the menu.

A network of committed producers and partners

The restaurant relies on a network of committed producers and partners, selected according to strict criteria of seasonality, heirloom seeds, quality, and environmental consciousness:

• Vegetables: the Le Cayre de Valjancelle organic farm (Provence) and the Alternoo organic network
• Grains, flours, and legumes: the Couderc farm, Philippe Guichard (Nouvelle-Aquitaine)
• Fruits and herbs: Le Verger de Colette, run by the chef and his family in Le Vésinet
• Seafood: small-scale fishing in Brittany and Normandy via Oh Matelot, in accordance with the Ethic Ocean charter
• Meat: small-scale farms (poultry from Olivier Dandieux, Noir de Bigorre pigs)
• Organic waste: converted into compost and energy by Moulinot
• Coffee: shipped from Colombia by cargo sailboat through Fresh Coffee Clean Ocean

Awards that confirm a benchmark model

In its very first year, La Table de Colette received the Gault&Millau Young Talents award, then in 2020 earned EcoTable’s 3-cocotte certification and ranked sixth in TripAdvisor’s global list of trending restaurants. In 2024, the restaurant was named “Most Committed Restaurant” by EcoTable, confirming its status as a leader in sustainable gastronomy.

A Commitment That Extends Beyond the Restaurant’s Walls

Committed beyond the walls of his restaurant, Josselin Marie serves as co-president of the Bon pour le Climat association, which raises awareness about eco-responsible practices in the restaurant industry, and is a member of the Bondir.e association, which works to combat violence in the restaurant industry through partnerships with hospitality schools. Every year, his team also undergoes training in Nonviolent Communication and stress management.

La Table de Colette has thus established itself as a must-visit destination to discover a new generation of French gastronomy: discerning, plant-based, local, and carbon-neutral.