The French Consulate would like to promote the work and involvement of New York based French restaurants in favor of climate action during the “French Chefs for the Planet” campaign which will take place from the 23rd to the 29th of September.
Participating restaurants will highlight a “Climate Week Dish” of their menu that will reflect their take on food sustainability and how their business tackles the issue of climate change.
Cocotte, Sébastien Pourrat
During Climate Week NYC, Chef Sébastien Pourrat of the French-Spanish restaurant Cocotte located in SoHo will propose a dish featuring locally-sourced merluza (hake) al pil pil, spelt ristto, shellfish and a mushroom mix.
Mille-Feuille Bakery is a family business owned and inspired by Chef Olivier Dessyn and strongly committed to climate action. This authentic artisanal French bakery opened in 2011 handcrafts 100% of its products using organic flour and locally-sourced ingredients that contain no preservatives or trans fats. Mille-Feuille Bakery is also committed to abandoning the use of plastic in its stores by proposing tote-bags to their clients.
Fresh.Bowl, a company co-founded by Chef Chloé Vichot describes itself as a “tasty solution to our plastic problem” and proposes fresh and healthy dishes served in reusable glass jars available in vending machines restocked daily. Customers can even choose to return the jars for credit on their next purchase. It’s an ideal alternative for those looking for affordable and healthy meals.
Evian’s longtime commitment to the preservation of the environment is a great example of a journey towards sustainability. It has aimed at sustainably managing its water resource for future generations since 1992, it has been certified carbon neutral in the US and Canada since 2017 and aims at becoming a circular brand by 2025.
Le Bernardin Restaurant
Le Bernardin and Chef Eric Ripert are known for their longtime commitment to climate action and are dedicated to not serving endangered species, recycling, avoiding foodwaste and collaborating with City Harvest and using local products.
This event is part of the Food, Land and Nature-Based Solutions program of Climate Week NYC.