In its latest 2020 edition of the Michelin Guide France launched on 27 January, the Guide debuted a new icon for Sustainable Gastronomy to highlight more than 50 restaurants with commendable environmental practices.
The green clover icon was first unveiled in the MICHELIN Guide France 2020 to highlight restaurants that promote sustainable dining.
From three-MICHELIN-starred Mirazur's permaculture gardens to David Toutain's collaborations with environmentally conscious producers and craftsmen and Bertrand Grébaut's bio-waste recycling programme at one-starred Septime, the efforts of chefs and restaurateurs to adopt more sustainable practices in their kitchens have not been lost on Michelin inspectors.
The new symbol, a green clover, is available to chefs whose establishments have the Plate or Bib Gourmand distinctions or 1, 2 or 3 stars. It complements these distinctions and celebrates their courage and ingenuity in the daily practice of their profession.
The sustainable initiatives of the first chefs with this distinction will additionally be detailed and highlighted on the various platforms of the MICHELIN Guide throughout the year, through the creation of various content. This will allow readers to learn more about the restaurants embracing sustainability and have a better understanding of the vision of the chef and the cuisine they will taste as they choose their dining experiences.
“Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices,” explains Gwendal Poullennec, International Director of MICHELIN Guides.
“Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight. The ideas, methods and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”
The launch of the new icon is in line with the MICHELIN group's wider commitment to sustainability. The MICHELIN Guide has, for several years now, focused its attention on good environmental practices in the restaurant industry, In light of the increased interest of gourmets with what they consume.
Mauro Colagreco, David Toutain and Bertrand Grebaut are some of the chefs recognised in the MICHELIN Guide France 2020 for their bid to promote sustainable gastronomy.
In 2019, the MICHELIN Guide also handed out Sustainability Awards to recognise chefs across several destinations rated by the guide, including Angel Leon of three-MICHELIN-starred Aponiente in Spain, Enda McAvoy of one-starred Loam in Ireland, and Heidi Bjerkan of one-starred Credo in Norway.
Restaurants in the new Sustainable Gastronomy selection are marked with a green clover symbol and feature a quote from its chef on the restaurant page such as this by Laurent Petit of Le Clos Des Sens.
The first Sustainable Gastronomy Selection in the MICHELIN Guide France 2020:
- Le Clos des Sens, Laurent Petit
- Mirazur , Mauro Colagreco
- Arpège, Alain Passard
- Alain Ducasse au Plaza Athenée, Romain Meder
- Troisgros-Le Bois sans Feuilles, Michel et César Troisgros
- Régis et Jacques Marcon, Jacques Marcon
- Yoann Conte, Yoann Conte
- L'Oustau de Baumanière, Glenn Viel
- La Bastide de Capelongue, Edouard Loubet
- David Toutain, David Toutain
- Le Coquillage, Hugo Roellinger
- Serge Vieira, Serge Vieira
- La Marine, Alexandre Couillon
- La Maison d'à Côté, Christophe Hay
- La Grenouillère, Alexandre Gauthier
- Christopher Coutanceau, Christopher Coutanceau
- Jean Sulpice, Jean Sulpice
- Hostellerie Jérôme, Bruno Cirino
- Maison Aribert, Christophe Aribert
- La Chassagnette, Armand Arnal
- Cyril Attrazic, Cyril Attrazic
- Auberge du Vert Mont, Florent Ladeyn
- L'Etang du Moulin, Jacques Barnachon
- Le Prince Noir-Vivien Durand, Vivien Durand
- Hostellerie Bérard, Jean-François Bérard
- G.A. Au Manoir de Rétival, David Goerne
- Fontevraud Le Restaurant, Thibaut Ruggeri
- L'Oustalet, Laurent Deconinck
- Le Clair de la Plume, Julien Allano
- L'Alchémille, Jérôme Jaegle
- Auberge La Fenière, Reine et Nadia Sammut
- Prairial, Gaëton Gentil
- Le George, Simone Zanoni
- Septime, Bertrand Grébaut
- Table, Bruno Verjus
- Le Petit Hôtel du Grand Large, Hervé Bourdon
- Ursus, Clément Bouvier
- Aux Terrasses, Jean-Michel Carrette
- Äponem-Auberge du Presbytère, Amélie Darvas
- L'Or Q'idée, Naoelle D'Hainaut
- Le Moulin de Léré, Frédéric Molina
- Le Bec au Cauchois, Pierre Caillet
- Pertica, Guillaume Foucault
- Le Tilleul de Sully, Thierry Parat
- Ar Men Du, Philippe Emmanuelli
- Caves Madeleine, Martial Blanchon
- Le Saltimbanque, Sébastien Porquet
- La Table d'Hôte , Thomas Collomb
- Le Garde Champêtre, Gil Nogueira
- Anona, Thibaut Spiwack
