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Offering seasonal and local ingredients, cooked with minimal use
of energy, his "Madame Brasserie" restaurant gives diners a
spectacular view over Paris and an inkling of how the restaurant
industry can dress a greener table.
Putting the finishing touches on a starter of leeks as his team
gets ready for the evening service, Marx said his menu is
designed to minimise the restaurant's carbon footprint.
"These leeks, in season now, were grown less than 50 km from
here. We cook them in their own juices and we dress them with
shoots of herbs grown in an organic garden within the Paris
ring-road and delivered by bicycle," he said.
"It is simple, has a limited carbon impact, it is easy to eat
and economical - we do our job with minimal environmental
impact," he added.
Marx - who won his first Michelin star in 1998, runs several
restaurants and is a national celebrity due to his participation
in TV cooking shows - said that from its opening in June, the
entire restaurant had been designed to save water and energy.
Twenty years ago, a restaurant such as this would have been
blazing hot ahead of the evening service, with all the hobs and
ovens on, he said.
Now, his crew cooks on induction cookers with copper casseroles,
which only heat the pan itself without warming up the entire
kitchen.
"We are in the middle of an energy crisis and an environmental
crisis, we cannot assume that this does not concern us because
we run a restaurant. Awareness of all this has at times come a
little late in this profession, but today there a very few
restaurant or hotel owners who don't want to make this
transition," he said.
(Reporting by Elizabeth Pineau and Yiming Woo, Writing by Geert
De Clercq, Editing by Andrew Heavens)
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