Flexitariancookingin Paris
The definition
So what is flexitarian, exactly?
Being flexitarian isn't about going without: it's about putting vegetables back at the centre of the plate and letting meat or fish come alongside, when they genuinely add something. Flexible cooking, without dogma, that gives pride of place to plants.
At Berchoux, this approach comes naturally: we cook what the market offers that very morning, in the right quantity. The result is a neighbourhood canteen in Montmartre, in the 18th, where you eat light without ever eating sad.
Our flexitarian approach
How we build the plate
Good flexitarian cooking comes down to a few principles held every day, from the market to the service. Here is how we cook at the restaurant.
Vegetables at the centre
Seasonal vegetables, pulses, grains: it's the plants that build the dish. Chickpeas, lentils, squash or fresh herbs give the flavour and the substance, not the garnish.
Meat in the right dose
Meat and fish stay on the menu, but alongside and well chosen. Less often, better sourced: more sober cooking that never gives up on pleasure.
The market decides
The menu is written after the market, not before. We cook what looks best on the day, short supply, with specialty bread from Bun's Bakery.
Genuinely homemade
Everything is prepared at the restaurant, by hand, with no industrial recipe and no reheated dish. That's where flexitarian makes sense: raw produce, worked with care.
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.
Lighter on the planet
Putting plants first lowers the footprint of the plate. Flexitarian means eating better for yourself and gentler on the planet, without being radical about it.
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 flexitarian 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 flexitarian cooking: the same care for produce as in fine dining, applied to everyday cooking that is plant-led and seasonal, where you enjoy yourself without any guilt.
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 flexitarian cooking is made to be shared, we extend it as catering across Paris and the near suburbs, within roughly 5 km.
Frequently asked questions
What is flexitarian cooking?
It's cooking that puts vegetables, pulses and grains at the front, while keeping meat and fish alongside, less often and better chosen. A flexible approach, without dogma, somewhere between plant-based and traditional cooking.
Is it vegetarian cooking?
No, but it comes close: many of our dishes are vegetarian and plants stay central. Meat and fish come alongside. We're happy to compose an entirely plant-based meal if you'd like.
Are there options for vegetarians?
Yes. The menu gives pride of place to seasonal vegetables, pulses and grains, so vegetarians always find something to enjoy. Just let us know and we'll gladly adapt.
Where does the produce come from?
From the morning market and short-supply producers, with specialty bread from Bun's Bakery. The menu is written by what looks best on the day: the produce decides, and everything is homemade at the restaurant.
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 flexitarian cooking as catering?
Yes. The same market-led, plant-forward, homemade 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 flexitarian cocoon
Carry on the visit: the same market cooking, plant-led and seasonal, in all its forms.
Fancy a flexitarian table?
Book your table in Montmartre, or let's talk it through: we'll welcome you for homemade market cooking where vegetables take centre stage.
06 29 76 66 55