In recent years, sustainable development has made its way onto our plates. Increasingly committed to protecting the environment, chefs are going green to promote seasonal produce and organic farming, and to limit food waste. We have the chance to be part of the generation that will see gastronomy become responsible.
The Green Star rewards chefs who combine ecology and gastronomy
To recognise the commitment of chefs to sustainable gastronomy, the Michelin Guide has invented the Green Star. This pictogram, which can also be compared to a five-leaf clover, was created just 2 years ago, and rewards ecologically-minded restaurateurs.
The aim of this award is to highlight the innovations and initiatives of chefs, but also to guide consumers towards more committed cuisine. The combination of ecology and gastronomy proves that it is possible to enjoy food without making a mockery of the environment and nature. On the contrary, the Green Star puts nature at the heart of gastronomy, which respects seasonal, local and fresh produce.
As well as the content on the plate, the operation of the restaurant and its kitchens is also environmentally friendly: green electricity, renewable energy, natural materials and furniture made in France are all part of the restaurateur's commitment, enabling him to obtain this rare eco-star.
Responsible gastronomy and organic farming
Sustainable gastronomy makes a point of highlighting natural products. Organic farming is favoured, and preservatives and chemicals are kept to a minimum. Much more than a healthy dish, it's a real philosophy of life that the chefs are offering their customers.
The aim of this approach is to propose a sensible and healthy way of consuming, respecting and preserving nature, dedicated to the simple pleasures of life.
Responsible gastronomy makes do with the gifts that nature gives us every day, either by buying from local producers or by cultivating an organic garden yourself.
This trend has seen the emergence of restaurants that create their own kitchen gardens, and the proliferation of urban kitchen gardens. These little gardens of Eden are specially designed to provide local restaurants with fresh, top-quality organic produce, with full respect for the seasons and crops. Whether it's fruit and vegetables or aromatic herbs, urban vegetable gardens are springing up everywhere, and some agricultural engineers have even made them their speciality.
Eco-responsible cooking for a sustainable future
Sustainable gastronomy is all about the future. In fact, eco-responsible cuisine is the result of a collective realisation that we need to do things differently if we want to preserve the planet's resources. To achieve this, we have no choice but to rely on the responsibility of each and every one of us: to cook responsibly, but also to consume responsibly.
It's a return to the simple values of life, in tune with nature's cycles, where every little gesture counts: favouring short circuits and seasonal produce, limiting waste... This is exactly the commitment that the chefs at Château de Berne have made, in order to offer their customers healthy and responsible cuisine. With them, nothing is wasted, everything is transformed, and everyone is working towards sustainable cuisine for pleasure.
Every day, the chefs at Le Jardin de Berne take up the challenge of responsible gastronomy, offering tasty, refined dishes with strict respect for nature. On the menu: fresh seasonal produce, local producers and, above all, a great deal of passion.
