We hear plenty of good things about Arnaud Lallement's cooking, but few customers know that this unshowy chef is in the process of transforming his restaurant to meet high environmental standards - perhaps because he’s not the type to shout about saving the world with a handful of fine dining covers. Just outside of Reims, L’Assiette’s gardener Benoit Deloffre has spent several years working on his vegetable garden, which now produces edible flowers, vegetables, and herbs. Lallement has his own beehives and cooks with produce that is either certified organic or produced along organic lines. The kitchen has gone fully electric and waste is composted. All in all it feels like a sustainable step-by-step evolution of a fine dining restaurant compared to the approaches of more radical chefs.
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