culinary manifesto

We believe in a kind of cooking that cares — for the land, for people, and for relationships.

We advocate for healthy, high-quality, and sustainable food that ensures fair prices for farmers and affordable prices for consumers. That’s why, as often as possible, we choose products from organic, local, and solidarity-based agriculture, sourced through short supply chains — to support those who cultivate with respect, and to preserve the richness of our soil, our seasons, and our bodies.

At this time of year, the earth becomes more modest — and so does our table. Cooking with the seasons means accepting what the land offers, with creativity and humility.

We stand for food rooted in a specific place, while remaining open to stories from elsewhere. Our kitchens reflect multiple identities, migration journeys, inheritances, and desires. We welcome, with respect, the ingredients and gestures chosen by the cooks, aware that they carry with them attachments, stories, and situated memories.

It is through cooking that we explore boundaries — between the local and the global, between tradition and hybridity, between commitments here and elsewhere. Because culture, including culinary culture, is never fixed: it is alive, hybrid, and in motion.

Around the table, we build a space for sharing, dialogue, and pleasure.

You can find the list of our producers under the “partners” section of our website.

Ph credits: Sébastien Tripod, bureaumilieux