The 2026 Ecotable Awards took place yesterday aboard La Mazette, a barge venue moored in Paris’s 12th arrondissement. This third edition was a spectacular success, bringing together more than 500 stakeholders from the sustainable food and hospitality sector. To honor the chefs and restaurateurs leading the way, 14 awards were presented, including four brand-new categories. Curious to discover this year’s winners?
For its third edition, the Ecotable Awards embraced a clear guiding principle: celebrating commitment. At a time when the restaurant industry—and sustainability more broadly—is facing significant challenges, Ecotable has chosen to shine a spotlight on the individuals and businesses reinventing the dining experience to address the environmental and social issues of our time.
More than an awards ceremony, the Ecotable Awards serve as a platform for dialogue and exchange. This year’s event featured two live podcast sessions focused on some of the industry’s most pressing topics. The first explored the booming street food sector, which continues to thrive while traditional dining faces increasing difficulties. The second examined the growing tension surrounding sustainability itself, as committed restaurateurs often find themselves paying higher prices for responsibly sourced ingredients without always being able to pass those costs on to customers.
This edition also introduced a new feature: the very first mock trial dedicated to agricultural issues. At a time when organic products account for only around 1% of purchases in the restaurant sector—a field in which Ecotable-certified establishments stand out—a provocative question was put on trial: Should 100% organic agriculture become mandatory?
The evening concluded with a remarkable dinner prepared by fifteen Ecotable chefs, who demonstrated through their dishes the richness, creativity and flavor of truly committed gastronomy.
Awards were presented by chefs Damien Duquesne, Pierre-Antoine Arlot, Louise Peronne and Simon Auscher, alongside Laura Faujour (Agence Bio), Sylvain Maenhout (artisan knife maker), Antoine Guillou (Deputy Mayor of Paris for Sustainable Food Policy) and Henri Godron (President of Biocoop).
Winner: Pois Gourmands (Montreuil)
Located in the Bas-Montreuil district, Pois Gourmands is a neighborhood canteen built around the idea that food brings people together. Founded by chef Julie Algré and pastry chef Emma Mariani, the restaurant offers a single daily menu that changes according to seasonal deliveries and culinary inspiration.
Behind this intentionally concise menu lies an uncompromising commitment: 100% organic ingredients, minimally processed products, and direct relationships with carefully selected producers. Vegetables take center stage, with a vegetarian option available every day, and everything is made in-house, from starters to desserts. Sustainability extends even to takeaway meals, which are served in reusable glass containers. Simple, coherent and delicious, Pois Gourmands embodies everything a modern organic canteen should be.
Award sponsored by Agence Bio.
Winner: Vivide (Paris)
Nestled at the foot of Montmartre, Vivide is the second venture of Michelle Primc and Jérémy Grosdidier. Following the success of their first restaurant, Pristine, the duo set out to push the boundaries of plant-based cuisine even further.
In an intimate dining room whose walls are naturally tinted with coffee grounds, surrounding a candlelit open kitchen, Grosdidier presents a unique seven-course tasting menu that evolves daily according to ingredients sourced directly from producers around the Paris region. His cuisine is intuitive and vibrant, transforming vegetables into a medium for exploration, texture and precision.
Winner: La Table de Gaya (Montjoie-en-Couserans)
Founded by organic farmers Manu and Kyria, La Table de Gaya was created as a way to showcase the produce grown on their own farm. Located in the Ariège Pyrenees, the farm-restaurant sources 80% of its ingredients directly from its land, with the remainder coming from neighboring organic producers.
Menus are redesigned every two weeks and shaped by the rhythm of the harvest. This approach allows forgotten ingredients—such as perilla, Japanese crosnes, wild plants and edible flowers—to return to the spotlight while supporting a farm-to-table philosophy rooted in environmental responsibility.
Winner: ED’S (Paris)
Located in Paris’s 18th arrondissement, ED’S is a bakery and sandwich shop founded by Édouard Thomas after more than fifteen years in the restaurant industry. Alongside baker François Massonnet, who works with organic flours from local mills and farms, the team produces virtually everything in-house, from butter and smoked products to sauces and pickles.
Organic ingredients, local supply chains and seasonal sourcing form the backbone of a sustainability strategy that proves ethical food can also be accessible and enjoyable.
Winner: Chouette Ensemble! (Marseille)
Through a catering offer built largely around organic, local and seasonal ingredients, Chouette Ensemble! promotes responsible and high-quality food service. Yet its mission goes far beyond catering.
The company places inclusion at the heart of its project by employing people with disabilities, who contribute their talents both in the kitchen and in service. Founded by Raphaelle Beyssac, the business also highlights the culinary heritage of Provence through meal trays, cocktail receptions and its “Gourmet Truck That Creates Connections.”
Winner: Cantine Terroirs d’Avenir (Paris)
A perfect reflection of the Terroirs d’Avenir philosophy, this canteen exclusively showcases products from sustainable fisheries, small-scale farming and direct producer partnerships. Chef Thomas Graham established a cuisine that combines simplicity, seasonality and strong sourcing principles, creating a lively lunch destination where terroir is celebrated every day.
Winner: Le Georges (Chartres)
At Le Georges, the Michelin-starred restaurant within the Grand Monarque Hotel, chef Thomas Parnaud works directly with more than sixty local producers. Today, 75% of ingredients are locally sourced, including 100% of the restaurant’s meat, all coming from sustainable supply chains.
The restaurant follows a whole-product philosophy designed to minimize waste while respecting seasonality and local terroir.
Award sponsored by Biocoop.
Winner: Ema (Deux-Grosnes)
Founded by Émilien and Margot after years of experience in Lyon’s gastronomic scene, Ema combines refined bistronomic cuisine with a remarkable beverage offering in the heart of the Beaujolais region.
The restaurant’s wine bar and gourmet grocery extend the experience beyond the dining room, while its carefully curated selection of natural wines reflects a deep commitment to local producers and authentic craftsmanship.
Award sponsored by Necense.
Winner: Maslow Group (Paris)
Maslow has become one of France’s most recognizable plant-based restaurant groups. Its restaurants serve no meat or fish, relying instead on seasonal fruits and vegetables that are largely local, organic and purchased directly from producers.
Environmental responsibility is embedded throughout the business, from sourcing and operations to staff welfare and customer experience—all delivered with a distinctive sense of humor and hospitality.
Winner: La Butte (Plouider)
Overlooking the sea in Northern Finistère, La Butte combines hospitality and sustainability at every level. Guests enjoy packaging-free breakfast buffets featuring exclusively regional products, while the Michelin-starred restaurant showcases Breton seafood, local meats and foraged coastal plants.
Chef Nicolas Conraux further deepens the connection to the region through house-made fermentations and an inventive approach to preserving seasonal flavors.
Winner: Farine (Le Pré-Saint-Gervais)
Farine produces organic sourdough bread using traditional artisanal methods and sells it by weight to reduce waste. By focusing on simple, high-quality products, measured production volumes and accessible pricing, the bakery demonstrates that sustainability and affordability can go hand in hand.
Winner: Grenoble Alpes Métropole
The metropolitan authority has played a leading role in helping local restaurants transition toward more sustainable practices. Since 2025, it has fully funded sustainability training sessions, subsidized annual Ecotable support programs for twenty establishments, and launched collaborative initiatives designed to accelerate the ecological transformation of the local hospitality sector.
Winner: BETC Kitchen (Pantin)
Since 2021, the corporate cafeteria of creative agency BETC has partnered with Ecotable to transform its food service model. Seasonal produce, more organic ingredients, reduced food waste and a focus on minimally processed products have become standard practice—all while maintaining cost efficiency and improving both taste and employee well-being.
Winner: Le Bouche à Oreille (Simorre)
Far more than a restaurant, Le Bouche à Oreille is a cultural and civic hub operated by a cooperative of 160 local members. Chef Séverine Peihlès creates cuisine inspired by both her travels and local seasonal produce, while the venue hosts gardening evenings, gastronomic events, farmers’ markets and concerts throughout the year.
A true community gathering place, it has become a driving force in the life of the village.
The 2026 Ecotable Awards once again demonstrated that sustainable dining is no longer a niche movement—it is a vibrant, creative and increasingly influential force shaping the future of hospitality.
