{"id":292900,"date":"2025-07-26T09:07:12","date_gmt":"2025-07-26T09:07:12","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/292900\/"},"modified":"2025-07-26T09:07:12","modified_gmt":"2025-07-26T09:07:12","slug":"discover-michelins-2025-green-star-restaurants-championing-sustainable-cuisine-in-france","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/292900\/","title":{"rendered":"Discover Michelin’s 2025 Green Star Restaurants Championing Sustainable Cuisine in France"},"content":{"rendered":"

The\u00a02025 update to the Michelin Guide features 10 ‘green star’ restaurants<\/p>\n

\n Tomates de Provence & piment rocoto from restaurant Hi\u00e9ly Lucullus
\n Hi\u00e9ly Lucullus\n <\/p>\n

The recently published 2025 update to the Michelin Guide features 10 restaurants added to the list of eateries boasting an \u2018Etoile Verte\u2019 (Green Star) for sustainable gastronomy.<\/p>\n

They bring the total number of restaurants committed to reducing their environmental impact to 100, with several among them also earning or keeping a regular Michelin star or stars for dining excellence.<\/p>\n

Michelin describes the concept of awarding Green Stars \u2013 launched in the 2021 edition \u2013 thus: \u201cThe Michelin Green Star is an annual award which highlights restaurants at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain\u201d.<\/p>\n

A crucial element is sourcing local ingredients and supporting nearby producers. \u201cMany work directly with growers, farmers and fishermen; forage in hedgerows and woodlands; grow plants and rear animals; and use regenerative methods such as no-dig vegetable gardens and successional cover crop growing,\u201d says the prestigious dining guide, first published by the French tyre manufacturer in 1900.<\/p>\n

\"\"<\/p>\n

\n G\u00e9rald Azoulay and wife Patricia, who run Hi\u00e9ly-Lucullus, recipient of the Michelin Green Star for sustainable cuisine
\n Hi\u00e9ly Lucullus\n <\/p>\n

The latest list of Green Star restaurants \u2013 available to explore here<\/a>\u00a0\u2013 reveals the extent to which the latest generation of top chefs are embracing plant-based cuisine, as well as the explosion in fusion cooking as French cuisine is blended with culinary touches from abroad.\u00a0<\/p>\n

Read more:\u00a0Grimod de La Reyi\u00e8re: France\u2019s restaurant review pioneer<\/a><\/p>\n

One such place is Hi\u00e9ly-Lucullus in Avignon (Vaucluse), where G\u00e9rald Azoulay\u2019s \u2018P\u00e9rouvence\u2019 cuisine \u2018boldly fuses the flavours of Provence and Peru [his wife is Peruvian], driven by the vibrant intensity of Andean peppers and braise cooking\u2019, says the guide, adding that \u2018as part of an exemplary sustainable approach, this cuisine favours the local: 95% of products and 90% of wines come from less than 100 kilometres away.\u2019\u00a0<\/p>\n

Azoulay\u2019s dish of local Provence tomatoes with a pinch of spicy Andes pepper, piment rocoto, is a great example of his inventive combinations.<\/p>\n

If you seek fine dining with a conscience, the Green Stars list is the place to start.<\/p>\n

Read also:\u00a0Comment: Cheap dining is hurting French restaurants<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The\u00a02025 update to the Michelin Guide features 10 ‘green star’ restaurants Tomates de Provence & piment rocoto from…\n","protected":false},"author":2,"featured_media":292901,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5309],"tags":[2000,299,36],"class_list":{"0":"post-292900","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-france","8":"tag-eu","9":"tag-europe","10":"tag-france"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114918748726576984","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/292900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=292900"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/292900\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/292901"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=292900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=292900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=292900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}