Josselin MARIE

Chef : 1 restaurant

Presentation

La Table de Colette, France's first eco-responsible, zero-carbon gourmet restaurant, opened in October 2019. "As far back as I can remember, I've always wanted to cook and serve people," confides Josselin Marie. But it was the discovery of the documentary films Demain, by Cyril Dion and Mélanie Laurent, and Une vérité qui dérange (An Inconvenient Truth) that really got him going. Human food is responsible for a third of climate change. How can I, as the chef of a gourmet restaurant, do my bit for the planet? It's a question he's still asking himself. For Josselin, no detail is left to chance, from energy consumption to waste management and the preservation of biodiversity.

The chef trained at the Lycée Hôtelier in La-Guerche-de-Bretagne. He then moved on to prestigious establishments such as Jacques Chibois, in Grasse, and Marc Meneau, in the Yonne region. He then moved on to Paris, where he worked at Restaurant Laurent, the Westminster, the Ritz, Taillevent and the Plaza Athénée, before spending seven years as chef at the Hôtel de Vendôme. His meeting with Jean-Luc Fessard, president of the Bon pour le climat association, was to prove decisive. "Ihad the urge to take over a business and apply my principles to the full," he explains. With the help of the Dotation Jeunes Talents Gault&Millau, he opened La Table de Colette in 2019 in the Mouffetard district, where he offers a unique menu. "Contrary to popular belief, a single menu means more work in the kitchen. But it limits food waste."

F.H