The Most Sustainable Restaurant in 2017

Septime is a French restaurant which is owned by Chef, Bertrand Grébaut, gained experience at L’Arpège, who is one of the youngest chefs later receiving a Michelin star in Agapé. He is kind of the new generation chef that is full of creativity and skills. Septime is known as a new flow of restaurants in Paris because it is out of the tradition French cuisine with the high-quality food, drinks, and services. The restaurant is presented under the concept of democratized haute cuisine with an unexpected menu that changes every day. Consequently, this strategy allows them to provide their customers an experience for a good meal and price in much more relaxing environment in minimal styles. To clarify, it is designed as Scandinavian modern and extremely expresses a soothing atmosphere. In addition, the chef and staffs can be seen through the opened kitchen. When Septime has just been opened for few months, a lot has been written about how excellent it is by Paris bloggers as well as entering into the world’s best top 50 restaurants just two years after opening.

Bertrand Grébaut and Théo Pourriat, who is his old school friend, work together. They have shared and tried a rich combination of thoughtful, then make it become a delicious and wonderful dish at their restaurant. Besides, they aim to be not only the most sustainable restaurant worldwide but also ensure that it is sustainable in all of ways they did. First of all, they are focused on sourcing. To illustrate, most of the ingredients used at Septime are grown in France because the restaurant lately invested their produce neighboring Paris as well as other sources from many farmers in the city, apart from coffee, vanilla, sugar, and some citrus fruits such as oranges. Their investment provides a fair farmer treatment; if they want some special vegetables grown for them, they will pay at a rate of 20% higher than market price. So, they can assure its quality. Secondly, chef, Bertrand Grébaut has created a menu that four-fifths is made up of vegetables, however it is not only for health but for the environment as well. For instance, roasted cauliflower, bottarga, pickled pears, and seaweed butter. The next is entire animal. He buys the animals and uses them seasonally. In other words, the menus are changed seasonally. Moreover, there is no beef in this restaurant due to the devastating environmental impacts. It is also hard to find the high-quality meat because France is produced more daily than beef in cow production. Fourthly, seafood is also sustainable. They