Josselin Marie

As chef and founder of La Table de Colette, Josselin Marie has for several years championed a unique vision of gastronomy: a sophisticated and creative cuisine designed with the environmental and social challenges of our time in mind.

A Career at the Heart of the Great Restaurants

Josselin Marie cut his teeth 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.

These experiences allowed him to build a solid foundation in gastronomy and acquire the technical expertise he would later apply to a more personal style of cooking.

For seven years at the Hôtel de Vendôme, he deepened his exploration of a culinary philosophy that combines culinary excellence, respect for the environment, and social responsibility. Gradually, this conviction became the guiding principle of his career.

The Birth of a Committed Culinary Style

In 2019, Josselin Marie took a new step by founding La Table de Colette in Paris. There, he brought to life a vision of gastronomy in which the quality of a dish is measured not only by its taste but also by its impact.

In particular, the chef chose to place plant-based ingredients and seasonal produce at the heart of his cuisine. He prioritizes short supply chains, works with socially conscious producers, and strives to use every part of the ingredients to minimize waste.

This approach also translates into a particular focus on energy consumption, the selection of ingredients, and the restaurant’s overall carbon footprint.

The Vegetable Garden as a Source of Inspiration

At Josselin Marie, cooking begins even before stepping into the kitchen. The vegetable garden and seasonal produce are an essential source of inspiration for creating dishes.

His work is based on a close relationship with producers and a commitment to respecting the natural rhythm of the crops. Micro-seasonal produce, heirloom varieties, and often-overlooked parts of plants all find a place in his cuisine.

This approach gives rise to a culinary style deeply rooted in its region, yet resolutely forward-looking.

A Vision of Gastronomy That Extends Beyond the Plate

For Josselin Marie, a chef’s commitment isn’t limited to what happens in the kitchen. He’s also interested in the human issues facing the restaurant industry.

As co-president of the Bon pour le Climat association, he helps raise awareness among professionals about practices that reduce the environmental impact of the restaurant industry. He is also a member of the Bondir.e association, which is committed to combating violence in the restaurant industry and within hospitality schools.

At La Table de Colette, this focus on people is reflected, in particular, in the team’s annual training in Nonviolent Communication and stress management.

Championing a Different Vision of Haute Cuisine

Through La Table de Colette, Josselin Marie ultimately champions a vision of haute cuisine that does not compromise on either excellence or pleasure, but seeks to integrate them into a more sustainable model.

His career and his commitments reflect a single goal: to evolve gastronomy without losing its essence, by placing flavor, vitality, and humanity at the heart of the kitchen.