La Table de Colette: A Gastronomic Dream in Paris

Roots: A Breton Childhood Tasting of the Land and the Sea

It all began in Brittany in 1981, when Josselin Marie, then a child, spent his summers at his grandmother’s house in Saint-Malo. It was there, between the vegetable markets in Rennes and boat trips with his grandfather, that his passion for cooking and fresh, unprocessed ingredients was born. “My two grandmothers inspired me with two different visions of cooking: one was a rich, indulgent home-style cuisine designed to please, and the other was a love of beautiful ingredients prepared simply.”

As a teenager, he enrolled in the culinary school in La Guerche-de-Bretagne, where he trained in classical techniques while developing a particular appreciation for local and seasonal ingredients.

The Rise: 20 Years in Paris’s Finest Luxury Hotels

With his diploma in hand, Josselin Marie embarked on a tour of France’s finest restaurants, demonstrating his high standards and talent at every stop:

• Jacques Chibois (Grasse): The school of precision.
• Marc Meneau (L’Espérance, Yonne): Rigor and creativity (at the time the restaurant earned its third Michelin star).
• Paris, where he worked at one renowned establishment after another:
• Restaurant Laurent (1st Michelin star).
• The Westminster.
• The Ritz Paris.
• Taillevent.
• The Plaza Athénée (alongside Alain Ducasse).

In 2012, he took over as executive chef at the Hôtel de Vendôme, a luxury hotel adjacent to Place Vendôme. For seven years, he developed a refined culinary style there, earning a reputation as a meticulous and inventive chef.

*"Those years in luxury hotels taught me about excellence, but also about the absurdity of waste. I saw mountains of food being thrown away, energy being spent without a second thought… I started to wonder: *what if we could do things differently?"

The Turning Point: When Gastronomy Meets the Climate Crisis

Everything changed in 2015, when Josselin Marie discovered two influential documentaries:

• "Demain" (Cyril Dion and Mélanie Laurent): An optimistic vision of ecological solutions.
• “An Inconvenient Truth” (Al Gore): The climate crisis laid bare.

“These films were a wake-up call. I realized that my profession had a huge impact on the planet—and that I had to take action.”

It was also around this time that he met Jean-Luc Fessard, president of the Bon Pour Le Climat association. This encounter proved decisive: it gave him the tools to bring his vision of zero-waste, zero-carbon gastronomy to life.

"Jean-Luc opened my eyes: 80% of a restaurant’s carbon footprint comes from the plate. I realized I had to radically rethink the way I cook."

 The Beginning: A Bold Project Takes Shape

In 2019, Josselin Marie decided to leave the Hôtel de Vendôme to open his own restaurant, with a bold ambition:

"To create one of France’s first zero-carbon fine-dining restaurants, where culinary excellence would go hand in hand with absolute respect for the planet."

To finance this project, he received the Gault&Millau Young Talents Grant, a prestigious award that recognizes innovation and boldness in gastronomy.

Choosing the location: the Latin Quarter, where tradition meets modernity

He set his sights on an iconic address: 17 Rue Laplace, in Paris’s 5th arrondissement, right in the heart of the Latin Quarter. A bright space with an indoor terrace (where chickadees have made their home!) and, above all, close to local producers.

“This neighborhood is the soul of Paris: student-oriented, lively, and engaged. It was the ideal place to embody a new approach to gastronomy.”

 The Opening: La Table de Colette opened in October 2019

On October 28, 2019, after months of preparation, La Table de Colette opened its doors. The name? A tribute to her daughter, Colette, but also a nod to the French writer, a symbol of freedom and boldness.

A Revolutionary, Eco-Friendly Cuisine

From day one, Josselin Marie established seven strong commitments:

1. A menu that is 90% plant-based (vegetables, grains, legumes).
2. 90% organic, local, and seasonal ingredients (short supply chain, heirloom seeds).
3. Zero waste: repurposing peelings (with Moulinot), cooking the entire vegetable—from root to leaves.
4. 100% renewable energy (OHM Énergie for electricity, Endesa for green gas).
5. 100% sustainably sourced fish (Ethic Ocean Charter).
6. Eco-friendly materials (ceramic tableware, no plastic).
7. Total transparency: carbon footprint displayed for each dish.

"I wanted to prove that you can create haute cuisine without destroying the planet. And above all, that customers love it!"

Immediate Recognition

From the moment it opened, La Table de Colette made a name for itself:

• Gault&Millau: “A restaurant that’s reinventing fine dining.”
• Ecotable: Top rating of 3 pots for its eco-friendly commitment.
• The media: Le Monde, AD Magazine, and Elle à Table hailed this green revolution.

The accolades keep coming

• 2020: “Écotable” label (highest rating in Paris).
• 2021: Michelin Guide “Plate” award
• 2021: Selected as one of Gault & Millau’s 6 Young Talents
• 2021: 6th best restaurant in the world in the “Trending New Restaurant” category
• 2022: Included in “La Liste” restaurant selection
• 2024: Voted “Most Environmentally Committed Restaurant in France” by Ecotable.
• 2025 TripAdvisor Travelers’ Choice Award

The Team: A Family United Around a Shared Vision

Behind this success is a close-knit team that shares the same values:

• His wife: Designed the restaurant’s interior (recycled wood, natural materials).
• Partner producers: Ferme de Grohan (Normandy), Ferme de la Mi-Voix (Normandy), Philippe Gilloots (Île-de-France)… all committed to sustainable practices.

"Here, we don’t talk about hierarchy, but about collaboration. Everyone, from the dishwasher to the sommelier, understands the environmental stakes of our work."

Today: A Model for Tomorrow’s Gastronomy

In 2026, La Table de Colette is much more than a restaurant: it’s a symbol.

• A laboratory for innovation: new ingredients, low-tech cooking techniques, partnerships with green-tech startups.
• An ambassador: Josselin Marie speaks at culinary schools, trade shows, and even the National Assembly to promote sustainable dining.

Our philosophy in one sentence

"Here, every plate tells a story: that of a passionate producer, a fish caught with respect, a vegetable grown without pesticides. And above all, that of a planet we’re preserving."

Timeline: The History in Dates

Year

Event

1980s

Childhood in Brittany; discovered cooking at his grandmother’s house.

1998

Trained at the La Guerche-de-Bretagne Culinary School.

2002–2012

Worked at leading luxury hotels (Ritz, Plaza Athénée, Taillevent, Hôtel de Vendôme).

2012–2019

Chef at the Hôtel de Vendôme (1 Michelin star).

2018

Environmental awakening (documentaries, meeting with Bon Pour Le Climat).

October 2019

Opening of La Table de Colette (17 rue Laplace, Paris 5th arrondissement).

2020

One of France’s first “zero-carbon” fine-dining restaurants.

2021–2024

Multiple awards (Ecotable, Michelin Guide, Innovation Award).

2026

A model of sustainable gastronomy recognized throughout Europe.

Testimonials: What People Say About La Table de Colette

Jean-Luc Fessard, President of Bon Pour Le Climat

"Josselin is the perfect example of a chef who walks the talk. When he opened La Table de Colette, many thought it was just a marketing ploy. Today, everyone understands that it’s a revolution."

Élisabeth Vallet, Director of Ethic Ocean

"La Table de Colette proves that fine dining can be a driving force for biodiversity. Josselin has banned endangered species, supported responsible fishermen, and raised awareness among his customers. It’s exemplary."

 A regular customer

"Coming here isn’t just about enjoying a good meal. It’s about doing your part for the planet without sacrificing pleasure. And that’s priceless."

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: Monday through Friday (12:00 PM – 1:15 PM).
• Dinner: Monday through Friday (7:30 PM – 9:15 PM). Menus:
• 3-course menu: €49 
• 5-course menu: 79€ 
• 7-course menu: 99€

In pictures: the world of La Table de Colette

(To be illustrated with your photos :)

• The dining room: Natural light, recycled wood, indoor terrace.
• The Terrace: a secret, shaded, and cool spot
• The Plates: Elegant presentation, raw ingredients showcased.
• The producers: Farm tours, meetings with fishermen.
• The team: Smiling, dedicated, and proud of their work.

FAQ: Your questions about La Table de Colette

Why the name “La Table de Colette”?

It’s a double tribute:

• To Colette, Josselin Marie’s daughter.
• To Colette, the French writer, a symbol of freedom, boldness, and passion.

Is it more expensive than a traditional fine-dining restaurant?

No! Our menus are priced according to market rates (between €49 and €99). The difference? You’re paying for an ethical, transparent, and sustainable experience—not for waste or imported products.

Can we come without a reservation?

We strongly recommend making a reservation, especially in the evening. But we always keep a few spots open for walk-ins (on the terrace in the summer).

Do you offer vegetarian/vegan options?

Yes! 80% of our menu is plant-based, and we offer 100% vegetarian or vegan menus upon request. Gluten-free and lactose-free.

How can I learn more about your eco-friendly initiatives?

• In person: Our team will be happy to explain our choices, our suppliers, and our initiatives.
• Online: Follow us on Instagram or visit our website: www.latabledecolette.fr.

Conclusion: A story that continues to unfold

The story of La Table de Colette is that of a Breton child’s dream turned into a culinary revolution. It’s the story of a chef who dared to rethink his craft to serve the planet. It’s the story of a team—chefs, producers, and customers—united by a shared vision: cuisine that matters.

"People often say that gastronomy is an art. I believe it can also be an act of activism. And if one day, every restaurant in the world takes inspiration from what we’re doing here, then we’ll have achieved so much more: we’ll have saved a little bit of this planet that we love so much."

— Josselin Marie

Learn More

• Official website: www.latabledecolette.fr
• Instagram: @latabledecoletteparis
• Good for the Climate: www.bonpourleclimat.org
• Ethic Ocean: www.ethic-ocean.org

Article written with passion for La Table de Colette – August 2026 Credits: La Table de Colette