FROM THE LAND TO THE PLATE: A STROLL THROUGH THE NEW PEDAGOGICAL GREENHOUSES AT INSTITUT PAUL BOCUSE

Chef Pansin, Head Chef of our Michelin-starred training restaurant Saisons, had the privilege of inaugurating the new greenhouses of his premises a few days ago. Let’s take a look at this engaged and environmentally friendly project which, located a stone’s throw from the kitchens, is a great source of satisfaction for our chefs and students from the Bachelor in International Culinary Arts Management.

200 m² OF PERMACULTURE CROPS

It was following an intervention on the subject of herbs with our students that the Saisons restaurant chef decided to install greenhouses next to the kitchens of his establishment. The main objective of these greenhouses is to bring more freshness to his signature dishes, to introduce new flavours and to manage the restaurant’s supplies as carefully as possible.

In this exceptional garden, the selection of plants, almost all of which are organic and from farmers’ seeds, has been thought out in minute detail to ensure a continuous supply of quality vegetables and herbs. There is a great diversity of produce, vegetables such as radishes, aubergines, gherkins, Bresse peppers, peppers, corn, but also tomatoes, all sorts of herbs and edible flowers that encourage curiosity.

The crops in the greenhouses take root directly in living soil (soil that has never been worked or treated), and they feed themselves independently via micro-organisms that are naturally present in the soil. Chef Pansin’s plants now ensure a flourishing production, soon to be self-sufficient, and thus supply the kitchens of the Saisons restaurant with ultra-local products for the great pleasure of its diners. 

DID YOU KNOW? Permaculture is the practice of farming based on the observation of nature with the aim of reproducing its patterns and associations. It is based on the principles of sustainable development and aims to take care of the earth and humans while creating an abundant supply and ensuring a principle of redistribution of the surplus.

RAISING STUDENTS’ AWARENESS OF ENVIRONMENTALLY FRIENDLY PRACTICES

This ultra-local permaculture vegetable garden also has a pedagogical purpose for Institut Paul Bocuse. The project aims to raise the awareness of the students who are doing their work placement at the Saisons restaurant about respect for produce and the land, and to encourage them to consider issues related to respect for the environment, the supply of food service premises, etc.

This ultra-local production also aims to achieve zero waste: the surplus production not used by the Michelin-starred Saisons restaurant is distributed directly to the kitchens of the other Institut Paul Bocuse restaurants, the plant waste is harvested to be transformed into fertiliser and the seeds are recovered to ensure new sowing. A virtuous circle in which all our students take part!

REMINDER | The implementation of a more sustainable and responsible kitchen model had already started in the kitchens of our Michelin-starred restaurant via the use of Artificial Intelligence and a partnership with Winnow on the analysis and measurement of waste in order to fight against food waste.

Sustainability, respect for produce and a close relationship with producers are the values that drive our teaching and thus naturally find their place in our Bachelors and Masters programmes as well as in all of our training centres. Let’s cultivate good practices and train the engaged and responsible managers and leaders of tomorrow.

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