- Co2 Compensation
- Farm to table
- Green cleaning products
- Limited food waste
- No plastic bottles
- Organic food
- Renewable energy
- Vegan friendly
- Vegetarian friendly
- Zero waste approach
Open end of 2019, La Table de Colette is Paris first carbon neutral restaurant. Set in a quiet street near the Panthéon, the restaurant proposes a gastronomic menu with a reduced carbon footprint
Passionate about the terroir, the Chef Josselin Marie takes pride in highlighting sustainably produced food with an eco-friendly touch.
Very implicated in environmental protection, the restaurant is all about reducing its ecological footprint to zero, with a limited food waste approach, onsite composting and carbon calculation of your plate which you’ll be informed of on the menu.
You’ll have the choice between 3/5/7 dishes discovery menus, emphasizing local and seasonal produce in a natural décor.
Holiable’s Review of Table de Colette
A few steps from the Panthéon in the fifth arrondissement of Paris, Table de Colette is easily accessible by metro line 4 (Odéon or Cité stations), line 7 (Jussieu or Place Monge station) and line 10 (Odéon, Maubert-Mutualité and Jussieu stations). It’s also possible to get there stopping at Luxembourg station via the RER B.
A little walk to whet your appetite and you are in the charming rue Laplace where you will find the restaurant.
Gourmet cuisine that limits its carbon footprint, products selected according to strict seasonality and environmental criteria; a homemade cuisine elaborated and renewed according to arrivals and availability, this could only sharpen our curiosity.
The rest of the promise definitely convinced us to check it out: limitation of food waste, use of green electricity, low-energy equipment and carbon offsetting.
Located on the Left Bank, Rue Laplace, the restaurant is set back in a beautiful courtyard. As soon as you enter, you’re in an atypical universe of sustainable Parisian gastronomy.
The design is minimalistic, well thought out and pleasant.
After a warm welcome, the show starts once at your table. From the very first notes, you feel like you're at home. There is life in the room and a natural closeness with the whole team in all simplicity.
The cutlery comes out of the table drawers; menus are nicely set, the presentation is simple and efficient and you can easily take discreet glances towards the large open kitchen overlooking the room. A great appetiser!
What’s in my plate?
A 5-course dinner - wine in 4 courses
The products are entirely in season; for us, the promise is there.
That day, we had a delightful discovery around the green cabbage in eight hours.
The dishes and cuisine are mastered, explained with humour, anecdotes and commitment.
We had a pleasant time tasting it, and that's the most important thing.
Creating a sustainable and responsible gastronomic restaurant, in the heart of a Paris, a city full of beautiful (not necessarily sustainable) addresses, is a challenge brilliantly taken up by the teams of chef Josselin MARIE.
Beyond the cuisine that we could describe with 26 superlatives 😁 , we want to highlight THE approach and engagement towards sustainability which is even more challenging in the world of gastronomic cuisine.
Recommended for : Lovers of Florent Ladeyn at the Auberge du VertmontHoliable Review Based on our visit in: January 2020