A Bible to gastronomes around the world, the Michelin Guide added a new star in 2020: the Green Star.
According to a representative of the famous guide, their inspectors have noted in the field that sustainable development is becoming a growing concern for restaurateurs and their customers.
From the balance of menus to the origin of ingredients, waste management or the energy performance of the restaurant, there are many ways to promote a sustainable and environmentally friendly approach in restaurants.
For chef Florent Pietravalle, “sustainable gastronomy is more than a vision, it’s a way of being on a daily basis”.
He grows his own mushroom crops in his cellar, fed by compost from the restaurant’s organic waste.
Cooking with vegetables is something he has always done, driven by the pleasure of working with each vegetable to create exceptional dishes.
To date, 291 restaurants have been awarded a Green Star in 21 countries, with the Michelin Guide aiming to extend this distinction to all 34 countries covered by the guide by the end of 2021.
Customers have been coming to the award-winning restaurants despite the waves of COVID-19 restrictions.
For chef Florent Pietravalle, it is a matter of “making them understand that local products are a richness and a strength”.