In the latest edition of the MICHELIN France Guide, dated January 27, 2020, there is a new addition in the form of a green clover icon. This will celebrate those industry professionals who direct efforts to slow down the processes of destruction of nature.
The Green Clover restaurant will receive in addition to the titles “Star”, “Plate”, “Bib Gourmand” (which celebrate the talent, innovation, ingenuity of chefs in their daily practice) to emphasize the commitment to the goals of eco-development. Michelin also believes that such a mark will allow guests to better navigate in restaurants that meet their priorities, goals or needs.
In addition, Michelin announced that the sustainable initiatives of the Green Clover-marked chefs will be featured on the Guide’s various platforms. The goal of Green Clover’s launch was to expand the scope of useful and inventive chefs’ practices by putting them in the spotlight. Ideas, methods and know-how developed by chefs will help raise awareness among guests of establishments and the general population.
It is worth noting, however, that the Michelin Red Guide France 2020 included 3 restaurants. But only 435 restaurants received the sustainability badge – not so many.
Green Clover chef Glen Ville at L’Oustau de Baumanière (3 stars) says about sustainability in running a restaurant: our local cuisine. Our goal is to present exactly Provencal products on the menu. These efforts are part of a global goal that includes a range of steps from tackling food waste, plastics, and partnerships with artisans from the region. ”
50 Green Clover Chefs & Restaurants in 2020
Le Clos des Sens, Laurent Petit
Mirazur, Mauro Kolagreko
Arpège, Alain Passar
Alain Ducasse au Plaza Athenée, Romain Meder
Troisgros-Le Bois sans Feuilles, Michel and Cesar Troisgros
Régis and Jacques Marcon, Jacques Marcon
Yoann Conte, Yoann Conte
L’Oustau de Baumanière, Glenn Viel
La Bastide de Capelongue, Edward Lube
David Toutain, David Toutain
The Shell, Hugo Roellinger
Serge Vieira, Serge Vieira
La Marine, Alexandre Couyon
The House of Côte, Christoph Hay
La Grenouillère, Alexandre Gaultier
Christopher Coutanceau, Christopher Coutanceau
Jean Sulpice, Jean Sulpice
Hostellerie Jérôme, Bruno Cirino
Maison Aribert, Christoph Ariber
La Chassagnette, Armand Arnal
Cyril Attrazic, Kirill Atrzic
Auberge du Vert Mont, Florent Ladein
L’Etang du Moulin, Jacques Barnachon
Le Prince Noir-Vivien Durand, Vivienne Durand
Hostellerie Bérard, Jean-Francois Bérard
GA Au Manoir de Rétival, David Goerne
Fontevraud Le Restaurant, Thibaut Rugery
L’Oustalet, Laurent Deconink
Le Clair de la Plume, Julien Allano
L’Alchémille, Jérôme Jaegle
Auberge La Fenière, Reine and Nadia Sammut
Prairial, Gaeton Gentil
Le George, Simone Women
Septime, Bertrand Grebaud
Table, Bruno Verus
Le Petit Hôtel du Grand Large, Hervé Bourdon
Ursus, Clement Bouvier
Aux Terrasses, Jean-Michel Carrett
Äponem-Auberge du Presbytère, Amélie Darvas
L’Or Q’idée, Naoel d’Eno
Le Moulin de Léré, Frederic Molina
Le Bec au Cauchois, Pierre Kaye
Pertica, Guillaume Foucault
Le Tilleul de Sully, Thierry Parat
Ar Men Du, Philip Emanuelly
Caves Madeleine, Martial Blanchon
Le Saltimbanque, Sebastian Porque
La Table d’Hôte, Thomas Collomb
The Rural Guard, Gil Nogueira
Anona, Thibaut Spivak
We will remind, earlier we told how the chef sued Michelin because he was named the best, and also wrote about the amazing case when the chef refused the Michelin star.
Photo: eater.com, bighospitality.co.uk