Less Saves The Planet

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THEY TALK ABOUT US

Television broadcast on 12/24/2020 on the morning of BFM TV.

The Gazette de Monaco talks about us in its October-November 2018 issue.

Paris Match talks about us in its November 15, 2018 issue!

Jesus Magazine talks about us in its November 2018 issue!

La Revue talks about our last event in Monaco in its November / December 2018 issue!

We were honored to be interviewed by Market magazine.

Read the article in the 145th edition, pages 46-48.

Point de Vue talks about our evening at the Hôtel des Trois Couronnes in Vevey, Switzerland!

Article published on January 09, 2019, page 8.

Less Saves The Planet is once again featured in Gilles Pudlowski’s blog on the occasion of the second evening organized in Vevey, Switzerland, on December 6.

The great culinary journalist Jean-Claude Ribaut talks about our second evening in Vevey in the magazine Le Monde, an article entitled “At the forefront of environmental conservation: Palaces”.

Article published on January 02, 2019

Le Bilan talks about our Monegasque evening and our next evening in Switzerland!

On Radio Ethic, find the meeting between Elodie Robert, environmental manager of the Hôtel Métropole Monte-Carlo, Georges Marsan, Mayor of Monaco and Flavio Bucciarelli, co-author of the book Less Saves The Planet, on the occasion of his exit.

Gilles Pudlowski, journalist, writer, literary critic and gastronomic columnist shares on his blog Les pieds dans le plat, the post from his correspondent from the Côte d’Azur who attended the great launch party of Less Saves The Planet at the Hotel Métropole Monaco.

Radio Monaco spoke about us during its program Le fil vert on 19/09/2019.

Broccoli soup by Olivier Valade

Broccoli soup by Olivier Valade

Brilliant and prestigious chef whom has worked all over France - from Monaco to Metz, he received a Michelin star for his Breton restaurant in 2016. Olivier Valade is the new chef of Château Saint-Jean in Montluçon which thanks to him, has his first star. For us, he...

How to choose your broccoli with Olivier Valade

How to choose your broccoli with Olivier Valade

In the grand family of Cruciferae, I want broccoli! In XV century, Catherine of Medicis was the one to introduce it to France. But, it has only become well reknown in the 1980s. Noticeable for its green head, the South Italian cabbage holds great secrets for our...

Christophe Dupuy, Maya Bay Monaco

Christophe Dupuy, Maya Bay Monaco

Executive chef of 2 restaurants, Christophe Dupuy trained with Rémy Giraud (Domaine des Hauts de Loire à Onzain), Christophe Cussac (La Réserve de Beaulieu, Beaulieu) and Jean-Marc Delacourt (La Chèvre d’Or, Eze). Sous-chef of Olivier Streiff when Maya Bay was a...

Animals to the rescue

Animals to the rescue

You are looking for an original way to reduce stress? Well, you need to create a strong connection with animal friends. Animals are now the subject of new studies to fight tension. Dog, cat, horse, everyone is welcomed!Benefits for our health The Covid pandemic is...

Eric Raynal, for the love of dessert

Eric Raynal, for the love of dessert

A few days ago, we got the chance to give you a healthy and vegetarian recipe made by chef Louis Rameau from the Château de Berne Hotel located in the middle of Provence vineyards. Nonetheless, we have not forgotten about our sweet tooth readers. This time, it is...

Ludovic Ciais from Terrasses d’Eze****

Ludovic Ciais from Terrasses d’Eze****

This chef from Nice has a great track record under the Côte d'Azur horizon. From the very beginning, his passage at the Grand Hôtel Cap-Ferrat trained Ludovic Ciais in the profession. And it is only in starred establishments that he has made his mark. Chef de partie...

Lorenz Bäumer

Lorenz Bäumer

On our blog today is the amazing guest: the one and only independent jeweler in Place Vendôme, Lorenz Bäumer. The Franco-German jewelry designer has long worked with the largest French luxury jewellery houses. For someone who love innovating and rewriting the...

Wild garlic: chef Masse’s touch

Wild garlic: chef Masse’s touch

After lime and verjuice, chef Nicolas Masse's latest touch is no less important: wild garlic. This condiment takes its name from an urban legend: it is said that bears used to love it when they came out of hibernation. Wild garlic belongs to the same family as leeks...

Artichoke heart with wild garlic by Nicolas Masse

Artichoke heart with wild garlic by Nicolas Masse

In his kitchen’s restaurant La Grand’Vigne in Les Sources de Caudalie** located in the middle of Graves’ vineyard, Chef Nicolas Masse is preparing the artichoke into an anti-waste recipe. We find him once again with a healthy and original recipe.Ingredients 1...

How to choose artichoke with Nicolas Masse

How to choose artichoke with Nicolas Masse

Nicolas Masse, a two-star chef at the gastronomic restaurant Les Sources de Caudalie, is one of our Chefs Less Saves The Planet committed to the environment. This week he took an interest in artichokes. This plant appeared in France at the end of the Middle Ages. It...

Jean-Marc Barr

Jean-Marc Barr

The Franco-American actor Jean-Marc Barr made his name in the famous director Luc Besson’s The Big Blue (Le Grand Bleu). He has multiplied his films, venturing far beyond national borders and fixed genres.

Nicoletta

Nicoletta

Nicoletta is one of the most beautiful voices in French music. Her meteoric career began in the 1960s when France was dancing to the rhythm of the yé-yé movement. Since then, the popular singer with 50 years of career has also wanted to do something for the...

Urine, a golden treasure for your plants!

Urine, a golden treasure for your plants!

You’ve read it correctly! Urine can be used as fertiliser. The concept sounds strange, but using it in the garden is not as far-fetched as it sounds. Researchers and gardeners concerned with ecology have brought this ancient practice up to date. As a natural and free...

Turmeric: Chef’s Briffard touch

Turmeric: Chef’s Briffard touch

Turmeric is a plant native to Asia that is most often known as a powdered spice. Chef Eric Briffard, who has been using it in his dishes for over 30 years, loves the fresh rhizome for its orange inside, which refers to the colour of the kimonos worn by Buddhist monks,...

How to choose Imperator carrots with Eric Briffard?

How to choose Imperator carrots with Eric Briffard?

According to the saying, "eating carrot makes you kind." The Two-starred Chef Éric Briffard, now resident at the Institut du Cordon Bleu Paris, helps us select some lovely carrots this week. The carrot comes from the Apapae family, just as fennel. With 332,000 tonnes...

Tidy up your life

Tidy up your life

Say Yes to benefits! Why should we store? Well, it helps you and your family to find balance. Usually when you take time to clean and store, you will eventually end up enjoying this feeling of contentment of your good smelling place. Have you ever been this happy...

Armand Esbelin, a chef from the South

Armand Esbelin, a chef from the South

Since 1993, Armand Esbelin has been touring the south of France. This restaurant enthusiast started his career at the hostellerie des Gorges de Pennafort in Callas as sous-chef for 4 years. His journey led him to Saint-Tropez where he was first chef de partie at the...

Sesam cream: Chef Bouchenoire’s touch

Sesam cream: Chef Bouchenoire’s touch

Some flavours are so unique that you automatically recognize where it is from. Italians are known for basil, Caprese salad and pesto which are very familiar. In the Middle-East, you have sesame paste or tahini. For decades it is made in the Mediterranean,...

Green beans salad Asian style by Eric Bouchenoire

Green beans salad Asian style by Eric Bouchenoire

The Executive chef of Atelier Joël Robuchon – Eric Bouchenoire – welcomes you into his Franco-Japanese bar: Boutique Joël Robuchon-Dassaï in Paris. We find him again with a recipe made from a classic French vegetable and its Asian touch. Ingredients 150g green beans 1...

How to choose green beans with Eric Bouchenoire?

How to choose green beans with Eric Bouchenoire?

Green beans are the main vegetables of French cuisine even though it is originally from South-America. In faggot, salad or purée, it is more than a simple side dish. This vegetable fruit counts many varieties that differentiate in colour and texture. It really...

Bonheur français

Bonheur français

If Contentment rhymes with commitment, then they are going strong! Cécile Brun and Elodie Laurent have founded Bonheur Français – which draws sustainable French-made products and fight waste by promoting short-circuit. Both desires to step into newly trend of saving...

Lionel Rodriguez, the chef who shines in Switzerland

Lionel Rodriguez, the chef who shines in Switzerland

Michelin starred-chef and 16 Gault&Millau points, Lionel Rodriguez continues to impress us. The former 8 year-executive chef from Les Trois Couronnes in Vevey, Switzerland used to create a fresh and luminous cuisine thanks to his Toulouse origins. Studying in the...

Shawn Joyeux’s touch: Wine ice cubes

Shawn Joyeux’s touch: Wine ice cubes

At the end of a festive meal, opened wine bottles are often poured emptied into the sink. From now on, don't throw your wine away, upcycle it! The Restaurant Manager and Wine Consultant of the Michelin-starred Alliance Restaurant, Shawn Joyeux, has an original idea...

Onion soup and its foam by Toshitaka Omiya

Onion soup and its foam by Toshitaka Omiya

“In the kitchen, we use everything and waste nothing!” - Toshitaka Omiya.   The chef from the one- star Parisian restaurant Alliance is sharing with us his zero-waste recipe - only using onions.Ingredients  5 yellow onions 1l of milk Whole Parmesan cheese Single cream...

How to choose onions with Toshitaka Omiya

How to choose onions with Toshitaka Omiya

Over the past decade we have witnessed the emergence of a young generation of chefs of Japanese origin who have trained in France and for some of them, have been able to perform with the great French starred chefs. This week, we welcome without doubt the best Japanese...

Olivier Widmaier Picasso

Olivier Widmaier Picasso

Olivier Widmaier Picasso is a jurist, TV documentary producer and author of several pieces on his grand-father’s life and work – Pablo Picasso. He lives between Paris and the United States. From observing everyday life, habits, recurrent climatic disasters and food...

Aurélien Véquaud, chef from La Passagère*

Aurélien Véquaud, chef from La Passagère*

Since 2017, Executive Chef - Aurélie Véquaud - of La Passagère 1* from the Belles Rives Hotel has sailed across an iodine and Mediterranean cuisine. Originally from Vendée, he debuted with the great Alexandre Couillon in his restaurant La Marine**. To achieve culinary...

The Chef’s Touch: Verjus

The Chef’s Touch: Verjus

This week's featured chef, Saves The Planet, is often overlooked. Nicolas Masse, a starred chef from Normandy, likes to add Verjus to his dishes. This condiment, which was widely used in France during the medieval period, is made from the juice of unripe grapes. The...

Celeriac Risotto by Nicolas Masse

Celeriac Risotto by Nicolas Masse

In his kichen restaurant La Grand’Vigne at the establishment Les Sources de Caudalie** in the middle of vineyards, chef Nicolas Masse is cooking celeriac in a zero-waste recipe. He is once again with us for a delicious and original recipe. You plan on making risotto...

How to choose celery with Nicolas Masse

How to choose celery with Nicolas Masse

Nicolas Masse, Chef Ambassador for Less Saves The Planet, is actively involved in the fight against global warming. In this context, he has taken an interest in celery, a vegetable with benefits for the body and the planet. Old medicinal plant, it is now used in the...

How to choose ham?

How to choose ham?

In between two slices of buttered bread, sided to a nice purée or on a board of cold meats. Around 5 kg of ham are consumed per year and per inhabitant. Both economical and practical, ham is one of the key products in our fridge. Do you really know how to read every...

Louis Rameau, a chef who loves nature

Louis Rameau, a chef who loves nature

Since March 2020, there is a new chef leading the restaurants at Château de Berne, south of France. Louis Rameau highlights a simple and authentic cuisine. Born and raised with the South-West cuisine, he is now deeply into culinary creativity and discovery. To quench...

A label says No to foodwaste!

A label says No to foodwaste!

Fighting foodwaste goes on …. The French start-up CRYOLOG is kicking off in the micro-organism industry! It provides solutions responding to regulatory food hygiene and the current system behind food consumption dates.Main Goal: zero waste Tell us who hasn’t already...

Chase relaxation with the best yoga app

Chase relaxation with the best yoga app

Stress, that 6-letter word, is the cause of countless physical and psychological ailments! To name but a few: sleep disorders, loss of appetite, fatigue, muscle contractions, especially in the back, and memory impairment! What can we do about stress that eats away at...

The Chef’s touch: Pomegranate

The Chef’s touch: Pomegranate

This fruit whose shape hints at its name is known for its antioxidant virtues, hence its classification as a “superfruit”. Pomegranate is the focus of our Chef Eric Briffard in this article. The French consume an average of 10,000 tonnes of pomegranate per year. This...

Beet & Burrata salad by Eric Briffard

Beet & Burrata salad by Eric Briffard

From his kitchen at Le Cordon Bleu Paris, the Executive Chef and Culinary Arts Director - Eric Briffard - is cooking the first salad for sunny days. With his beet & burrata salad, you have found a perfect alternative to tomatoes that are usually unavailable this...

Which fish to choose?

Which fish to choose?

In 2021, it is important to become consumers. This means focusing on products that are least harmful to the environment in our consumption. For example, do you know the impact of the marine products you consume on the planet? The preservation of marine biodiversity is...

Choose your beet well with Éric Briffard

Choose your beet well with Éric Briffard

Eric Briffard highlights beet in today's issue as an ambassador of Less Saves The Planet and Aquachefs, CHEFS SAVE WATER. In Eastern Europe, where it comes from, beetroot is part of traditional cuisine. It is used in Bortsch (soups) or in salads. Beet is also popular...

Egg packaging that grows plants!

Egg packaging that grows plants!

82% of recycled paper comes from the packaging sector. Although more and more manufacturers are moving towards sustainable packaging, once used, it still becomes waste to be thrown away or recycled. With this in mind, one might ask whether it would not be wiser to...

The Chef’s Touch: Turmeric

The Chef’s Touch: Turmeric

With flowers and long, shiny, pointed leaves, this tropical perennial can grow up to 1 metre height. The outer appearance is reminiscent of ginger. But once sliced, the inside is a vivid orange which brings out the yellow and incredible taste in various meals. Indian...

Cooked fennel with variations by Jean-Marc Bessire

Cooked fennel with variations by Jean-Marc Bessire

The starred Chef Jean-Marc Bessire is here with us to teach you how to cook the ultimate zero-waste vegetable of the season. Chef emerita from its seafood restaurant Le Cigalon in Geneva, he has created for us cooked fennel with variations.Ingredients • 2 fennels• ½...

The sustainable and ethical Fashion app

The sustainable and ethical Fashion app

Can Fashion and Environment meet? The answer is yes! Less Saves The Planet is recommending CLEAR FASHION for very good reasons. This app from 2019 scores brands and clothes upon 4 themes: the environment, health, humans and animals.A phased project It’s only as...

How to choose Fennel? With Chef Jean-Marc Bessire

How to choose Fennel? With Chef Jean-Marc Bessire

The iconic and starred Chef Jean-Marc Bessire has chosen fennel. Native to Mediterranean regions, fennel has been very popular in southern Europe since ancient times. In France, the production of this vegetable from the apale family is mainly located in Provence and...

The Chef’s touch: Raisins marinade

The Chef’s touch: Raisins marinade

Live from the Culinary Institute le Cordon Bleu, the doubled starred Chef and best worker of France Eric Briffard is here to tell you all about his marinated raisins to enhance your salads or side dishes.How to choose and store grapes? To help find beautiful grapes,...

Grated carrots by Eric Briffard

Grated carrots by Eric Briffard

Eric Briffard is a distinguished chef. His career is rich: he is the director of culinary arts at the prestigious Cordon Bleu school and was a starred chef many times. Even the best worker in France. Today, Chef Briffard has turned his attention to the carrot, a...

HOW TO CHOOSE CARROTS ? WITH CHEF ERIC BRIFFARD

HOW TO CHOOSE CARROTS ? WITH CHEF ERIC BRIFFARD

According to the saying, "eating carrot makes you kind." Naturally, our chef Saves The Planet Éric Briffard chose this vegetable for the focus of the week. The double-starred chef has created an eco-responsible recipe that you can reproduce at home. The carrot comes...

THE CHEF’S TOUCH : LIME ZEST

THE CHEF’S TOUCH : LIME ZEST

Lime peel  gives energy  to culinary preparations, which is why our Aqua Chef Nicolas Masse swears by it. Consuming lime peel is very beneficial for your health and for the planet! After consuming the lime, don’t throw its peel away,  keep it until you need it. In...

STOP WASTING YOUR BREAD

STOP WASTING YOUR BREAD

When we hear the word "baguette", we immediately think of France! It is probably the most well-known French term in the world. In France, 320 baguettes are sold in a second. Our friends from western Europe can't imagine a meal without this inseparable companion at any...

STORAGE TIPS TO AVOID FOOD WASTE

STORAGE TIPS TO AVOID FOOD WASTE

We've already dealt with the subject of ethylene gas for optimal storage of your fruits and vegetables. The organization of our kitchen to avoid waste goes much further than that. Today, we are more interested in how to store food. We hope you never have to throw away...

MICROALGAE TO SAVE THE PLANET

MICROALGAE TO SAVE THE PLANET

Vinh LY, a graduate engineer from SUPAERO, started his company in 2015 under the name KYANOS. This Toulouse-based company relies on the cultivation of blue microalgae, which is naturally found in Lake Khamat located in Oregon. The cultivation of this microalgae in the...

Biobased plastic made from green algae

Biobased plastic made from green algae

The founders – Philippe Lavoisier and Philippe Michon – of the new company ERANOVA came up with a brilliant idea: to make biobased plastic packaging. A biobased material is made from substances derived from living or vegetable organisms. To address health and...

MAKE YOUR DIET HEALTHIER with algae!

MAKE YOUR DIET HEALTHIER with algae!

The start-up ALGAMA is this crazy adventure of 3 former students and now friends looking for a healthier diet. Algae proprieties help them to create this new generation of daily food.    Benefits of microalgae   They are microorganism living in fresh or sea water....

STEPHANE BERN

STEPHANE BERN

Radio and TV host as well as author of numerous books, Stéphane Bern is very mindful of the environment. He opened up about it during an interview with Agathe Godard. What are your green resolutions for 2021? My green resolution for 2021 is to keep taking care of my...

Bring your bread back to life

Bring your bread back to life

Do you believe in a world without food waste? Well, it might be happening. At least, that is what Franck Wallet hope for! His start-up EXPLICEAT proposes to specialists to turn their unsold breads and pastries into an all-purpose flour.  An ambitious project Every...

WHAT ABOUT CACTUS VEGAN LEATHER ?

WHAT ABOUT CACTUS VEGAN LEATHER ?

The animal leather industry implies animal husbandry and greenhouse gas emissions.  This industry is more polluting than those of transport. Despite its negative sides, leather remains a consumers’ favorite due to its solidity, especially in accessories. Cactus: a...

BEAUTIFUL BRICKS FROM OUR TEXTILE WASTE

BEAUTIFUL BRICKS FROM OUR TEXTILE WASTE

Can you believe that in 2017, FabBRICK was only a graduation project for its founder Clarisse Merlet, who was then an architecture student? She thought of this project after she made two separate observations. First of all, materials used in the construction industry...

HOW TO PICK UP WASTE WITH THE GREENR APP

HOW TO PICK UP WASTE WITH THE GREENR APP

All the way from the Rhône region in France, 16-year-old Ruben Longin came up with a revolutionary and cooperative concept – creating an app to report, track and pick up any type of waste on the loose. With his non-profit app Ruben has chosen to finally act for the...

INÈS DE LA FRESSANGE

INÈS DE LA FRESSANGE

 Ambassador of Roger Vivier firm, creative director or fashion editor, Inès de la Fressange has endorsed various roles during her career. Today, the fashion icon opened up about her sustainable gestures as a friend of our movement. Do you have an anti-waste attitude?...

LEATHER FROM SEAFOOD WASTE

LEATHER FROM SEAFOOD WASTE

In 2015, Marielle Philip created Femer peau marine, a French company which makes leather from seafood waste. Located in the bay of Arcachon, the company upcycles local fish skins into a solid, appealing and odorless textile. It is then used to conceive luxury...

SYLVESTRE WAHID, TWO MICHELIN STARS

SYLVESTRE WAHID, TWO MICHELIN STARS

Sylvestre Wahid's entry into the world of gastronomy was made after a decisive apprenticeship at the Cheval Blanc in Nîmes with Thierry Marx. He then goes on with Alain Solivérès at the Élysées du Vernet, with Alain Ducasse at 59 Poincaré, then at the Plaza and even...

GUY MARTIN, LE GRAND VÉFOUR

GUY MARTIN, LE GRAND VÉFOUR

Guy Martin grew up in Bourg-Saint-Maurice with a passion for music, but it was in a pizzeria, when he was a teenager, that he had his first experience in cooking. The accidental discovery of Ali-Bab's book "Practical Gastronomy"  was love at first sight, and the...

CHEF JULIEN ROUCHETEAU’S GREEN GESTURES

CHEF JULIEN ROUCHETEAU’S GREEN GESTURES

The thrilling story of this talented chef The iconic Beaulieu Reserve in Beaulieu-sur-Mer is one of 400 exceptional hotels in the world of the prestigious "The Leading Hotels of the World" brand. Its owners,  Jean Claude and Nicole Delion, have recently undertaken...

FIND OUT ABOUT THE JERUSALEM ARTICHOKE

FIND OUT ABOUT THE JERUSALEM ARTICHOKE

Jerusalem artichoke is a plant from America and part of the Composacoe family. It is grown from mid-February to mid-April for its tubers. Its simple and undemanding production means that Jerusalem artichokes can adapt to most soils, regardless of their acidity. In...

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