Le Relais du Triporteur
Sustainable food, hearty salads and fresh veg make up the backbone of this endearing restaurant. It opened back in 2012 and works closely with its local organic suppliers to minimise waste. For example, leftovers are taken to feed local hens or given to its vegetable producers to make compost. Sustainable food workshops take place here too, while its adjoining grocery store sells ‘zero-waste baskets’ calculated to provide the perfect amount of ingredients for a single recipe so there’s no surplus. Ingenious.