Have the butter, the money of the butter and the smile of the dairy farmer, is it possible?

For Arnaud Dalibot, the answer is yes.

This restaurateur founded Mûre, a Parisian establishment that controls all stages of its production chain, from farm to plate.

Arnaud Dalibot owns a farm in the Paris region, where he grows his vegetables and raises sixty hens. 

The restaurant offers mainly vegetarian dishes with the lowest possible ecological impact.

75% of the vegetables used in her dishes come from her organic farm: "We plan the menus a week in advance for each day of the week, depending on what Marie, at the farm, plans to harvest for the week. next.

It is this constraint which is a source of creativity and which really makes the profession interesting.

»Arnaud Dalibot shows his farm and talks about his project in the video of our partner Brut. 

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