Created in January 2020, the green star is still unknown to the public ….
The Green Star was created in January 2020 and is still unknown to the general public. ” [Elle] rewards restaurants and chefs who show responsibility for their ethical and environmental standards, ”reads the Michelin Guide’s website. This year, only six companies got it. As early as 2019, Troplong-Mondot organized a seminar and workshops on waste reduction, its water and energy consumption, “with reflections on measures to be implemented”, says Claire Payen, manager marketing and communications.
Soon 6,000 m² of crops
Since then, the initiatives have multiplied, including the construction of an 800 m² kitchen garden instead of a former car park. “We have another property 5 minutes from here, where we are installing a 6,000 m² orchard and kitchen garden. Here it is more aromatic herbs and plants arranged to help each other, in the spirit of permaculture. Thus, the farm beans are planted next to the nasturtiums so that the aphids from the first ones go on the others, the artichokes are placed next to the parsley to give them shade … Chef David Charrier comes there every morning. “This place is inspiration,” he says. And also experiments. The latest came to him after a trip to London, where he discovered rhubarb grown in the dark, with stunted leaves and oversized stems.
“We work with a lot of local suppliers who are also ready to make an effort”
Not far away, Indian raptors paddle in a pond. “This was recommended to us by specialists in soil microbiology, who especially worked at Alain Passard’s garden. The water point contributes to the biodiversity, and this species of palmipeds, which loves snails and slugs, helps on rainy days to eliminate gastropods without affecting the plants too much. As for Toulouse and Morteau, the black-bottomed Gascon pigs and the chickens, they help lighten the trash cans of the estate. A recycling cycle that begins in the kitchens, where each workstation has two bins: one yellow for “green waste,” one black for the rest. “As soon as I arrived, we started reducing the weight of our bins by recycling our biowaste such as bones, bones … to make compost,” emphasizes the star chef, who now receives his fish in auction containers instead of polystyrene. “We work with a lot of local suppliers who are also ready to make an effort,” says David Charrier.
Valorized wine shoots
In the end, if this green star was a pleasant surprise for Les Belles Perdrix, it crowns a strong and cohesive environmental approach. “All these actions were not put in place for this distinction. We did not even apply. We have just completed a document outlining our various actions in this area,” explains Claire Payen. In addition, this environmental approach is also appreciated during the visit of And again, some virtuous gestures are not particularly highlighted, such as clothes sent to the dry cleaners, which now come back on hangers and are no longer surrounded by plastic, or even the presence of a pellet stove. These are made with the property’s wine shot and used for to heat the entire property, including water.
For his part, David Charrier, even with an abundant and tasty kitchen garden, continues to shop … with recyclable boxes. Prove if necessary that on Les Belles Perdrix, and in general on Troplong-Mondot, small movements for the planet are not just big words.