The History of La Table de Colette

A New Vision of French Gastronomy

Founded in 2019 in Paris by Chef Josselin Marie, La Table de Colette was born out of a strong ambition: to create a sophisticated French cuisine that combines pleasure, creativity, and environmental responsibility. From the moment it opened, the restaurant established itself as one of the pioneers of low-carbon cuisine.

With an estimated annual carbon footprint of just 54 metric tons of CO₂, compared to an average of 200 to 800 metric tons in the restaurant industry, La Table de Colette champions a gastronomic model based on plant-forward cuisine, the use of local, short-chain supply chains, and practices designed to minimize resource consumption.

The Journey of a Committed Chef

Before founding La Table de Colette, Josselin Marie trained at several leading institutions of French gastronomy, including the Plaza Athénée, the Ritz, Marc Meneau’s L’Espérance, and Jacques Chibois’s La Bastide Saint-Antoine.

During his seven years at the Hôtel de Vendôme, he refined his vision of a cuisine that is at once gourmet, environmentally responsible, and attuned to social issues. In 2019, he chose to fully bring this vision to life by opening La Table de Colette.

Plant-based ingredients are central to his approach. The vegetable garden, the seasons, and the work of local producers serve as the primary sources of inspiration for a cuisine that seeks to highlight the full potential of each ingredient.

Cuisine Designed with Impact in Mind

At La Table de Colette, the environmental approach is tangibly reflected in every step of the culinary process.

Plant-based ingredients are prioritized; produce is selected according to its micro-season, and every ingredient is used in its entirety—from bulb to greens—to minimize waste. Red meat, meanwhile, is excluded from the menu.

Cooking techniques and work methods are also chosen with the goal of reducing energy consumption and the restaurant’s environmental footprint.

Producers at the Heart of the Story

This approach relies on a network of committed producers and partners, selected based on rigorous criteria regarding seasonality, quality, agricultural practices, and respect for the environment.

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

Through this network, La Table de Colette seeks to build a culinary experience where the quality of the dish is inseparable from the care given to those who produce, process, and transport the ingredients.

Awards Recognizing a Pioneering Approach

La Table de Colette’s commitment was quickly recognized by the industry. In its very first year, the restaurant received the Gault&Millau Young Talents award. In 2020, it earned EcoTable’s 3-cocotte certification and ranked sixth on TripAdvisor’s global list of trending restaurants.

In 2024, the restaurant was named “Most Committed Restaurant” by EcoTable, confirming the uniqueness of its model and its place among the leading establishments in sustainable gastronomy.

A Commitment That Extends Beyond the Restaurant’s Walls

For Josselin Marie, this commitment doesn’t stop at the kitchen or the restaurant’s walls. As co-president of the Bon pour le Climat association, he helps raise awareness of eco-responsible practices within the restaurant industry.

He is also a member of the Bondir.e association, which works with hospitality schools to combat violence in the restaurant industry.

This focus on people is also reflected within the team: every year, employees at La Table de Colette receive training in Nonviolent Communication and stress management.

A Vision for the Future of Gastronomy

Since its founding, La Table de Colette has championed a simple belief: haute cuisine can be demanding, creative, and deeply responsible all at once.

By placing plant-based ingredients, the seasons, local producers, and reducing its environmental impact at the heart of its identity, the restaurant is helping to shape a new generation of French gastronomy—one that is more local, more plant-based, and more mindful of its carbon footprint—without compromising on excellence or pleasure.