{"id":7856,"date":"2021-09-15T11:40:52","date_gmt":"2021-09-15T09:40:52","guid":{"rendered":"https:\/\/www.chateauberne.com\/?p=7856"},"modified":"2021-09-15T13:47:46","modified_gmt":"2021-09-15T11:47:46","slug":"le-jardin-de-berne-obtient-son-etoile-verte-au-guide-michelin","status":"publish","type":"post","link":"https:\/\/www.chateauberne.com\/en\/le-jardin-de-berne-obtient-son-etoile-verte-au-guide-michelin\/","title":{"rendered":"The Garden of Bern gets its green star in the Michelin Guide"},"content":{"rendered":"
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The Michelin Guide's famous star award ceremony took place on 18 January. A special context calls for a special event. But that didn't stop us from celebrating French gastronomy in style. Among the winners, Le Jardin de Berne had the honour of receiving a green star in the Michelin Guide, an award given to establishments that take a sustainable approach to gastronomy.<\/p>

The Michelin Guide 2021: a virtual star ceremony<\/h2>

For the first time since the guide was created, the Michelin star ceremony was to take place far from Paris. It was in Cognac that the jurors decided to celebrate local producers, the terroir and quality food.
But that was without taking into account the health crisis and all the consequences we all know about. Far from giving up, the Michelin Guide has decided to continue with the ceremony. Not only to perpetuate the tradition, but also to show its support for all the restaurateurs in France.
This year, the star ceremony took place in a small group, with only a few chefs present. The virtual ceremony was then broadcast from the Eiffel Tower on a number of social networks: YouTube, Instagram and Facebook.
During this event, so eagerly awaited by the entire restaurant sector, 54 new restaurants were awarded one star, 2 new restaurants were awarded 2 stars, and 1 new restaurant was awarded 3 stars. A further 33 restaurants were awarded a green star.

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Le Jardin de Berne awarded a green star in the Michelin Guide<\/h2>

The Green Star is a new addition to the Michelin Guide, introduced last year. It honours restaurants that are committed to the environment and offer eco-responsible gastronomy. Any restaurant, whatever its standing, can claim it, and thus prove to its customers its commitment to the planet.
This year, the Jardin de Berne, which already holds a star for its refined cuisine, had the honour of being awarded this green star, a rare accolade given that only 82 restaurants in France currently hold it.
This award comes on top of the Passion Dessert 2020 prize, which the Jardin de Berne won last year, and which honours the exceptional work of pastry chef \u00c9ric Raynal.
This new green pictogram, which closely resembles a 5-leaf clover, reflects the Michelin-starred restaurant's commitment to preserving food resources and reducing food waste. These are values that are dear to the Jardin de Berne, but also to the entire Ch\u00e2teau de Berne estate.

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Green star and responsible gastronomy at the Jardin de Berne<\/h2>

At Ch\u00e2teau de Berne, nature is at the heart of our concerns. Every professional is committed to sustainable, local gastronomy, both in the kitchen and in the tableware. Local producers and seasonal products are favoured, to preserve the terroir and showcase the Provence region.<\/p>

Chef Louis Rameau's commitment<\/h3>

As chef of the Jardin de Berne and the Terrasse de Berne, Louis Rameau puts nature at the heart of gastronomy. He draws his inspiration and produce from the estate's vegetable gardens, creating fresh, tasty dishes. Organic fruit and vegetables are harvested seasonally, and each crop is then sublimated by this exceptional chef.<\/p>

\u00c9ric Raynal, a passion for desserts<\/h3>

Le Jardin de Berne is also pursuing its commitment to nature in the area of patisserie. Berne's head pastry chef, \u00c9ric Raynal, has a marvellous talent for creating desserts using the produce that the land of Provence has to offer, either on the Ch\u00e2teau de Berne estate or from local producers. In fact, he doesn't hesitate to grow unusual citrus fruits (combava, citron, caviar lemon, etc.) to create creative, gourmet desserts.
Matthieu Wanlin, committed to fighting food waste
The chef of the Ch\u00e2teau de Berne bistro is not to be outdone, and makes it a point of honour to limit food waste. Every morning he collects the produce he needs, without excess, and processes any unused food. He is also renowned for his remarkable plate presentation, with fresh produce in vibrant colours and aromas.<\/p>

Ludovic Bernard, working with living matter<\/h3>

Finally, the head baker in Berne adds his own personal touch with homemade sourdough bread. Here, living matter is pampered and respected, to preserve the ancestral tradition of bread-making, all done with noble materials.
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Come and discover the refined gastronomy of Jardin de Berne, where every local product is sublimated. Its green star, awarded by the Michelin Guide, means you can be sure of a cuisine that is as environmentally friendly as possible, and as close to the values of the land as possible.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Le 18 janvier dernier a eu lieu la c\u00e9l\u00e8bre c\u00e9r\u00e9monie des \u00e9toiles du Guide Michelin. \u00c0 contexte particulier, \u00e9v\u00e9nement particulier. Mais cela n\u2019a pas emp\u00each\u00e9 de f\u00eater dignement la gastronomie fran\u00e7aise. Parmi les laur\u00e9ats, le Jardin de Berne a eu l\u2019honneur de recevoir une \u00e9toile verte au Guide Michelin, une r\u00e9compense attribu\u00e9e aux \u00e9tablissements abordant […]<\/p>\n","protected":false},"author":18,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-7856","post","type-post","status-publish","format-standard","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/posts\/7856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/comments?post=7856"}],"version-history":[{"count":4,"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/posts\/7856\/revisions"}],"predecessor-version":[{"id":7916,"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/posts\/7856\/revisions\/7916"}],"wp:attachment":[{"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/media?parent=7856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/categories?post=7856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateauberne.com\/en\/wp-json\/wp\/v2\/tags?post=7856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}