Our concept
La Table du Caviste Bio: An Ethical Culinary Journey in Paris
La Table du Caviste Bio embodies the rise of ethical gastronomy in Paris, offering a dining experience where the quality of ingredients and respect for the environment come together harmoniously. Nestled just a few steps from the charming Parc Monceau, in the 17th arrondissement, this restaurant stands out for its commitment to organic, healthy, and sustainable cuisine, while offering 100% organic wines and beverages.
A Philosophy Dedicated to Organic
The concept of La Table du Caviste Bio is based on a deep conviction: culinary pleasure can be compatible with health and ecological responsibility. This restaurant is the logical continuation of the success of Caviste Bio, founded by Dominique Bry in 2011. He wanted to go further by creating a place where organic products are not just an option, but the standard.
The establishment offers a 100% organic wine list, with over 350 carefully selected references. These wines come from estates adhering to rigorous organic and biodynamic practices, ensuring healthy, lively products that reflect the terroir and the passion of the winemakers.
Creative Cuisine with 80% Organic Ingredients
As for the cuisine, La Table du Caviste Bio is committed to using organic products in about 80% of the dishes offered. Junko Kawasaki, the talented chef, uses ingredients from organic farming or with impeccable ethical origins. Her cooking combines Japanese and French influences, offering delicious dishes that respect both the environment and culinary tradition.
Each dish is carefully prepared, from appetizers to desserts, with organic products being favored, though some non-organic ingredients are used to add a touch of authenticity or additional sophistication to the culinary creations.
Elegant and Warm Ambiance
The décor of La Table du Caviste Bio reflects the understated elegance and warmth of the place. Designed by decorators Hala Abi Yaghi and Guillaume Vezier, the space is adorned with soft, natural tones evoking the earth and fields. Original lighting, Bernardaud porcelain plates, and steel cutlery add a touch of sophistication. With a capacity of 40 covers indoors and 12 on the terrace, the ambiance is both intimate and welcoming.
A Commitment to Excellence
La Table du Caviste Bio's approach to wine and gastronomy is the result of a passionate collaboration between Dominique Bry and Junko Kawasaki. Together, they ensure that every aspect of the experience, from the choice of wines to the dishes served, aligns with their values of ethics and quality.
The wine list, exclusively composed of organic products, and the menu of largely organic dishes offer guests a unique opportunity to enjoy refined dishes while supporting an eco-responsible approach.
In conclusion, La Table du Caviste Bio is a must-visit destination for those who wish to combine gastronomic pleasure with environmental respect. A place where every visit is a celebration of good taste and sustainability, promising a culinary experience that is both delicious and ethical.