ECOLOGY What makes us tick is imagining a future that respects the environment and is kind to everyone. Today, 15% of the food produced each year in France is thrown away. We want to make the most of this resource by cooking with unsold products that we collect from local producers.
SOLIDARITY We love cooking and human contact... We want to create an inclusive, multicultural space: in short, a space where people feel good. Meals will be prepared by a chef, with the help of those who wish to do so. They will then be sold at a free price, so that everyone can participate according to their ability.
ENVIRONMENTAL TRANSITION ...and we want to accelerate the transition Le Bouillon takes a long-term view and acts to drive change towards a sustainable production and consumption model. Surplus revenue will be redistributed to local projects committed to the environment.
Sustainable tourism
An associative café organized around three main pillars. ECOLOGY: Products are sourced from unsold produce recovered from local producers. SOLIDARITY: This is an inclusive, multicultural space. Meals are prepared by a chef, with the help of those who wish to participate. They are then sold at free prices, so that everyone can participate according to their ability. ENVIRONMENTAL TRANSITION: Le Bouillon defends a long-term vision and acts to drive change towards a sustainable production and consumption model. Surplus income is redistributed to local projects committed to the environment.
Ouverture
From 01/01 to 31/12, daily between 9 am and 4.30 pm.
Tarifs
Adult menu: 10 €.
Contact et accès 21 Rue Boucher de Perthes 38000 Grenoble Isère (38)
