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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