It's a new game that we could play by going to Maison Aribert, located a stone's throw from the Uriage-les-Bains thermal baths (Isère), that of finding disposable plastic.
"Good luck, we'll have to search!"
», Launches chef Christophe Aribert, just out of the midday service.
Its restaurant and hotel have just obtained “plastic-free” certification, issued by an Italian company that is a pioneer in the field.
Only one establishment in France, the Mirazur, in Menton, could be proud of it until then.
"I already had the process of eliminating as much plastic as possible when I created the house in 2019," says the chef from Vercors, one of the first to have the Michelin green star.
In the rooms, we had removed all disposable samples, plastic cotton swabs, wrapped cotton.
But this label pushed us to go further, especially for the restaurant where disposable plastic is more difficult to eliminate.
Today, we have managed to get rid of it 90%.
"
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To arrive at this figure, all plastic objects have been listed, down to the reception pen. The challenge lies above all at the level of suppliers, who are fond of cellophane to preserve food. “It disrupts logistics and entrenched habits. Yet it does not cost more. On the contrary, we save on packaging. With our market gardener, all the vegetables are transported in crates which make the round trip between the restaurant and its plots. They are plastic, of course, but reused endlessly. The enemy remains single-use plastic, ”explains Christophe Aribert around an organic infusion.
“Here is another example, this infusion is packaged in a compostable membrane, it is again that gained.
In the kitchen, beeswax fabrics are used to protect food.
Alternatives exist.
"
