La Table de Colette: Haute Cuisine Meets Plant-Based Boldness

Haute Cuisine According to Josselin Marie: Uncompromising Excellence

In Paris, haute cuisine has its temples, but La Table de Colette goes beyond the norms to offer a unique experience: The high standards of the greats (exceptional ingredients, masterful techniques).  The boldness of pioneers (plant-based cuisine, reduced sugar, plant-based charcuterie). Plus a commitment to ethics (zero waste, local sourcing, green energy).

"Here, we don’t do ‘eco-friendly’ cuisine or ‘gourmet’ cuisine. We do haute cuisine, period. The fact that it’s sustainable, 80% plant-based, and carbon-neutral is just the icing on the cake—or rather, the sauce that elevates the dish.” — Josselin Marie

Josselin Marie: A Chef Who’s Rewriting the Rules

 His Journey: From Michelin-Starred Restaurants to the Green Revolution

Trained in the finest luxury hotels (Ritz, Plaza Athénée, Taillevent, Hôtel de Vendôme), Josselin Marie learned everything from the masters:

• Michel Roth’s precision.
• Marc Meneau’s creativity.
• Alain Ducasse’s respect for ingredients.

But in 2015, after watching *Demain* and *An Inconvenient Truth*, he began to question everything: “I realized that haute cuisine had a massive environmental impact. And that I had to find another path—without sacrificing excellence."

His philosophy: cooking as an act of activism

For Josselin Marie, a dish must be:

1. Technically flawless.
2. Emotionally powerful.
3. Environmentally responsible (like… no one before him).

*"A chef has three responsibilities:

• To delight the taste buds.
• To make people think about what they eat.
• To help preserve the planet."*

1 Vegetable sauces: the art of reduction and extraction, much like the great culinary stocks

At Alain Ducasse or Anne-Sophie Pic, meat stocks (veal jus, white poultry stock) form the foundation of French cuisine. At La Table de Colette, we recreate that depth and complexity… but with vegetables. No compromise on flavor, but a revolution in method.

The technique: vegetable juices as potent as meat juices

The idea? To extract, reduce, and concentrate the flavors of vegetables to create sauces as rich and complex as the great classics of traditional cuisine.

“Celery Jus”: the vegetable equivalent of meat jus

• Ingredients: Celery root + onions + bouquet garni (thyme, bay leaf, parsley).
• Technique:

1. Roasting: The vegetables are roasted in the oven (180°C, 45 min) to develop Maillard reactions (like grilled meat).
2. Extraction: The roasted vegetables are moistened with water or white wine, then left to infuse for 12 hours to extract all the flavors.
3. Reduction: The liquid is strained, then reduced to 1/10th of its original volume to achieve maximum flavor concentration.
4. Finishing: Add a drizzle of olive oil or walnut oil for creaminess, and a touch of balsamic vinegar for acidity balance.

• Result: A deep, rich brown sauce with notes of roasted hazelnut and mushroom—identical to veal stock, but 100% plant-based.
• Usage: Serve with roasted vegetables or to enhance a plant-based protein.

"This celery jus is our secret to adding body and depth to our plant-based dishes. Customers are blown away: they expect a light flavor, but discover a richness comparable to a good meat jus."

2 “Carrot Sauce”: the ultimate concentration of flavors

• Ingredients: Carrots + shallots + white wine + vegetable broth + clarified butter (or hazelnut oil for a vegan version).
• Technique:

1. Extracting carrot juice 
2. Reduction: The juice is reduced until it reaches a syrupy texture, with an extreme concentration of the carrot’s natural sugars.
3. Emulsification: Whisk the sauce with cream or vegan cream for a velvety texture.

• Result: A golden, sweet-and-salty sauce with an almost caramelized texture—perfect for serving with roasted cauliflower or mashed potatoes.
• Pro tip: “Add a pinch of turmeric to enhance the color and add a slightly spicy note.”

3 “Cauliflower Fond Blanc”: A Plant-Based Take on Traditional Chicken Fond Blanc

• Ingredients: Cauliflower + onions + leeks + button mushrooms + white wine + plant-based cream (or crème fraîche).
• Technique:

1. Blanching: The cauliflower is cooked for 3 hours in boiling salted water, then drained and squeezed to extract as much juice as possible.
2. Plant-Based Mirepoix: Onions and leeks are sweated in a little olive oil, then deglazed with white wine.
3. Slow Cooking: The cauliflower juice is added and reduced.
4. Finishing: The juice is strained, reduced, then thickened with a little cream to achieve a velvety texture.

• Result: A creamy, subtle vegetable white stock with notes of hazelnut and mushroom—ideal for fresh pasta dishes or stuffed vegetables.
• Why it works: “Cauliflower has a naturally mild, milky flavor reminiscent of poultry. By using it as a white stock, you get an extremely versatile base.”

💡 Why are these techniques revolutionary?

1. They draw on the principles of haute French cuisine (broths, reductions, extractions) without using meat or fish.
2. They allow you to create sauces just as complex and rich as the classics.
3. They fit perfectly into a zero-waste approach: every part of the vegetable is used (leaves, peels, hearts).
4. They surprise customers: “Many tell us, ‘This is the first time I’ve eaten a plant-based dish with so much depth!’”

“In cooking, a good stock is the foundation of everything. Whether it’s veal stock or celery jus, what matters is the concentration of flavors. Here, we’ve simply replaced meat with vegetables—but the method remains the same: reduce, concentrate, and enhance.” — Josselin Marie

Plant-Based Charcuterie: Tricking the Taste Buds (in a Good Way)

The challenge: “The goal isn’t to deceive the customer, but to amaze them. When we serve them our carrot sausage, we want them to think: ‘This is good, it’s surprising, and on top of that, it’s ethical!’"

 Low-sugar desserts: guilt-free indulgence

La Table de Colette, on the other hand, cuts back on sugar—without sacrificing enjoyment.

 The philosophy: less sugar, more flavor

"Sugar is like salt: you have to use just the right amount to enhance, not to mask. Today, we can make desserts that are just as indulgent, but with 50% less sugar."

Vegetables, the absolute stars: variations, textures, and intensity

 At La Table de Colette, we take the concept even further: a single vegetable, prepared in different recipes, with varied textures, temperatures, and intensity of flavor.

 The balance of flavors: a symphony of sour, sweet, salty, and bitter

In cooking, the balance of flavors is the key to a successful dish. At La Table de Colette, we take the concept even further by playing with the four fundamental flavors: sour, sweet, salty, and bitter.

 The Theory of Flavors in Cooking

Flavor

Role

Examples of ingredients used at La Table de Colette

Effect on the palate

Acid

Wakes up the taste buds, balances richness

Lemon, apple cider vinegar, yuzu, green tomatoes, pickles

Freshness, liveliness

Sweet

Softens bitterness, rounds out flavors

Carrots, caramelized onions, honey, dates, sweet potato

Roundness, sweetness

Salty

Enhances flavors, adds depth

Guérande salt, soy sauce, miso, anchovies (for non-vegetarian dishes)

Depth, intensity

Bitter

Complexity, lingering finish

Endive, dandelion, chicory, cocoa, dark beers

Structure, persistence

 Food and Wine Pairings

Our sommelier, trained in biodynamics, suggests bold pairings:

• A dry white wine (Sancerre) to balance the acidity of a vegetable.
• A fruity red wine (Beaujolais) to bring out the sweet notes of roasted beets.
• An orange wine to cut through the bitterness of an endive.

FAQ: Your Questions About Our Culinary Approach

? Why make plant-based sauces and charcuterie?

Because we can make them just as well—if not better—without meat. Cashews, mushrooms, and legumes provide textures and flavors that are just as rich, with a much smaller environmental impact.

? Are your low-sugar desserts less indulgent?

Absolutely not! We use seasonal fruits, spices, and vegetable purées to provide natural sweetness. The result? Desserts that are just as indulgent, but without the post-meal energy crash.

? How do you choose your vegetables for the different variations?

We select seasonal, local, and versatile vegetables (leeks, celery, carrots, beets…). The more versatile a vegetable is, the more ways we can prepare it with different textures and cooking methods.

? Are your dishes suitable for non-vegetarians?

Of course! Our menus aren’t 100% vegetarian (we offer sustainably sourced fish, in accordance with the Ethic Ocean Charter). But 80% of our dishes are plant-based, and all our guests—even the most die-hard meat lovers—leave completely won over.

? How do I make a reservation to enjoy this experience?

It’s very simple:

• Online: www.latabledecolette.fr
• By phone: 0146331859
• In person: 17 rue Laplace, 75005 Paris (but reservations are strongly recommended!).

Conclusion: a restaurant where gastronomy meets the future

At La Table de Colette, we don’t just serve you a meal: we offer you a unique culinary experience, where: Gastronomic excellence (on par with the finest restaurants). Creative boldness (with original recipes).  Environmental ethics (zero waste, green energy, locally sourced ingredients). Educational insight (to help you understand what you’re eating).

"A restaurant is like a work of art: it should move you, surprise you, and leave a lasting impression. Here, we want you to leave thinking, ‘That was the best meal of my life… and on top of that, I did something good for the planet.’"

Josselin Marie

 Practical Information: How to Find Us

Address: 17 rue Laplace, 75005 Paris (Metro: Cluny-La Sorbonne or Maubert-Mutualité). Reservations: www.latabledecolette.fr or by phone. Hours:

• Lunch: Tuesday through Friday (12:00 PM – 2:00 PM).
• Dinner: Tuesday through Saturday (7:00 PM – 10:00 PM). Menus:
• "L’Essentiel" Menu (3 courses): 49€ (carbon footprint: 2,100 g CO₂).
• "Découverte" Menu (5 courses): 79 €.
• "Engagement" Menu (7 courses): 99 € (100% plant-based, zero waste).

 What People Are Saying: The press and customers are raving

 The press

• Gault&Millau: “A restaurant that reinvents fine dining without compromising on excellence.”
• Ecotable: “The best eco-friendly restaurant in Paris—and perhaps in France.”
• Le Monde: “Josselin Marie proves that fine dining and sustainability go hand in hand.”
• AD Magazine: “An immersive culinary experience, where every dish tells a story.”

 Customers

• "The best meal of my life. I’ve rediscovered vegetables—and I’ll never look at them the same way again!"—Clément, 34.
• "I’m a meat-eater, but I loved the vegetarian menu. The flavors were incredible." – Sophie, 42.
• "The balance of flavors in every dish is perfect. You can tell that each ingredient was chosen with care." – Thomas, 28.

Article written with passion for La Table de Colette – August 2026 Credits: La Table de Colette / Patricia de Figueiredo / Gault&Millau