Anti-wastecookingin Paris
The idea
Cook the market, waste nothing
At Berchoux, anti-waste is not a slogan: it's how we cook. Every morning we start from what the market offers and build the day's menu around it, without overproducing or freezing blindly.
What isn't served doesn't end up in the bin: it comes back as the next day's dish of the day, reworked. A neighbourhood canteen in Montmartre, in the 18th, designed so nothing is lost.
Our anti-waste method
From market to plate, without loss
Cutting waste comes down to a few habits held every single day, in the kitchen and in the dining room. Here is how we cook at the restaurant.
The morning market
We buy fresh and short, in the right quantity, based on what looks best that day. The menu is written after the market, not before: the produce decides.
Unsold produce reworked
A service ends with leftovers? They become the next day's dish of the day, reinvented. Nothing is binned on principle — everything is transformed.
Genuinely homemade
Everything is prepared at the restaurant, by hand, with no industrial recipe and no reheated dish. Cooking it yourself is already controlling what you waste.
Reduced packaging
Limited containers, reusable tupperware and specialty bread from Bun's Bakery: the zero-waste logic carries all the way through to takeaway.
Cooking in season
In tune with the seasons
We cook what grows at the right time: seasonal vegetables at the front, tastier, cheaper, and far more sober on energy than imported off-season produce.
Flexitarian by nature
Plants lead the way, meat and fish come alongside. Generous cooking that lowers the footprint of the plate without ever sacrificing flavour.
A short supply chain
Local producers and artisans, like the bread from Bun's Bakery: direct links that cut out middlemen, miles and packaging.
The chef
Thirty years of stars, one anti-waste canteen
Julie Berchoux spent thirty years in Michelin-starred kitchens, alongside houses such as Robuchon, Ducasse, Taillevent and Fauchon, before opening her Montmartre canteen.
That rigour is what she now brings to waste-free cooking: the same care for produce as in fine dining, applied to an honest, seasonal neighbourhood canteen.
Where to find us
In Montmartre, open onto the neighbourhood
Our restaurant is at 16 rue de la Fontaine du But, in the 18th arrondissement, in the heart of Montmartre. And because anti-waste doesn't stop at our walls, we extend this cooking as catering across Paris and the near suburbs, within roughly 5 km.
Frequently asked questions
What is anti-waste cooking at Berchoux?
It's market-led cooking where we prepare what's available on the day, in the right quantity, and where unsold produce is reworked into the dish of the day rather than binned. Everything is homemade, by hand, at the restaurant.
How do you rework unsold produce?
What wasn't served during a service comes back the next day, reinvented, in our dish of the day. Nothing is frozen blindly or binned on principle: everything is planned to be transformed and served.
Is it vegetarian cooking?
Our cooking is flexitarian: seasonal vegetables at the front, meat and fish alongside. Many dishes are vegetarian, and we're happy to compose an entirely plant-based meal.
Where is the restaurant?
At 16 rue de la Fontaine du But, in the 18th arrondissement of Paris, in Montmartre. We are a neighbourhood canteen, open for lunch and dinner depending on our hours.
Do you offer this anti-waste cooking as catering?
Yes. The same market-led, homemade, waste-free cooking is available as catering for your events across Paris and the near suburbs, within roughly 5 km of the restaurant.
Also worth a look
The anti-waste cocoon
Carry on the visit: the same market cooking, in all its forms.
Fancy an anti-waste table?
Book your table in Montmartre, or let's talk it through: we'll welcome you for homemade market cooking where nothing is lost.
06 29 76 66 55