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.
Market cooking · Paris 18 · Montmartre
Anti-wasterestaurantin Paris.
A homemade market canteen where nothing is lost — from the morning's produce to the dish of the day.
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.
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 work at the restaurant.
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
We cook what grows at the right moment: seasonal vegetables at the front, meat and fish alongside, and a supply chain kept as short as possible.
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.
Thirty years of stars, one anti-waste canteen
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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.
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Frequently asked questions
What is an anti-waste restaurant at Berchoux?
It's market cooking: we cook what's available that very day, in the right quantity, and rework unsold produce into the dish of the day rather than binning it. Everything is homemade, by hand, at the restaurant.
How do you make use of unsold produce?
Whatever 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 designed to be transformed and served.
Is it a vegetarian restaurant?
Our cooking is flexitarian: seasonal vegetables take the front, meat and fish come alongside. Many dishes are vegetarian, and we're glad to put together 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're 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 cooking, homemade and waste-free, is available as catering for your events across Paris and the near suburbs, within roughly 5 km of the restaurant.
Explore also
The anti-waste cocoon
Keep exploring: the same market cooking, in all its forms.
A table?
Fancy an anti-waste table?
Book your table in Montmartre, or let's talk it through: we welcome you for homemade market cooking where nothing is lost.