The morning market
We buy fresh and short, in the right quantity, based on what looks best that day. The menu is written after the market, not before: the produce decides.
Market cooking · Paris 18 · Montmartre
Anti-wasterestaurantin Paris.
A homemade market canteen where nothing is lost — from the morning's produce to the dish of the day.
The idea
Cook the market, waste nothing
At Berchoux, anti-waste is not a slogan: it's how we cook. Every morning we start from what the market offers and build the day's menu around it, without overproducing or freezing blindly.
What isn't served doesn't end up in the bin: it comes back as the next day's dish of the day, reworked. A neighbourhood canteen in Montmartre, in the 18th, designed so nothing is lost.
From market to plate, without loss
Cutting waste comes down to a few habits held every single day, in the kitchen and in the dining room. Here is how we work at the restaurant.
Unsold produce reworked
A service ends with leftovers? They become the next day's dish of the day, reinvented. Nothing is binned on principle — everything is transformed.
Genuinely homemade
Everything is prepared at the restaurant, by hand, with no industrial recipe and no reheated dish. Cooking it yourself is already controlling what you waste.
All the way to takeaway
Limited containers and specialty bread from Bun's Bakery: the zero-waste logic carries all the way through to takeaway.
Cooking in season
We cook what grows at the right moment: seasonal vegetables at the front, meat and fish alongside, and a supply chain kept as short as possible.
In tune with the seasons
We cook what grows at the right time: seasonal vegetables at the front, tastier, cheaper, and far more sober on energy than imported off-season produce.
Flexitarian by nature
Plants lead the way, meat and fish come alongside. Generous cooking that lowers the footprint of the plate without ever sacrificing flavour.
A short supply chain
We buy at the market, as directly as possible, and choose our artisans for their quality, like Bun's Bakery for the bread: fewer middlemen, less packaging.
On the plate
Anti-waste, dish by dish
An anti-waste restaurant is judged on the plate. On the Berchoux menu, several dishes tell the story of what could have been lost: bread, market vegetables, the previous service's unsold produce. Here is how the approach tastes, in practice.
01
Truffle bread pudding
As a starter, surplus bread gets a second life. Our bread comes from Bun's Bakery, a specialty bakery: whatever isn't served becomes French toast, grilled tartines or croutons.
02
Brioche French toast
The same logic on the sweet side: brioche reworked as French toast, a dessert you'll also find at brunch, with caramel and mascarpone whipped cream.
03
Three-vegetable velouté with sesame
Market vegetables turned into a velouté: a delicious way to cook everything we have at hand, leaving nothing aside.
04
Roasted vegetables of the moment
Whatever the market offers that day, simply roasted. Here, seasonal vegetables aren't a side: they're where the plate begins.
05
The dish of the day
Unsold produce from one service comes back the next day as the dish of the day, reworked. It changes every day, and it keeps the approach alive.
06
Short-dated food, rescued
We work with associations to buy short-dated food (close to its use-by date): instead of seeing it thrown away, we cook it at the restaurant. Anti-waste starts with how we buy.
These dishes come from our menu, which moves with the market: some may change from one day to the next. To find out the dish of the day, the easiest way is to drop by or give us a call.
Thirty years of stars, one anti-waste canteen
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Julie Berchoux spent thirty years in Michelin-starred kitchens, alongside houses such as Robuchon, Ducasse, Taillevent and Fauchon, before opening her Montmartre canteen.
That rigour is what she now brings to waste-free cooking: the same care for produce as in fine dining, applied to an honest, seasonal neighbourhood canteen.
Where to find us
In Montmartre, open onto the neighbourhood
Our restaurant is at 105 rue Caulaincourt, in the 18th arrondissement, in the heart of Montmartre. And because anti-waste doesn't stop at our walls, we extend this cooking as catering across Paris and the near suburbs, within roughly 5 km.
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Come and see us
An anti-waste restaurant near you
Looking for an anti-waste restaurant near you in Paris? Berchoux welcomes you at 105 rue Caulaincourt, right by Lamarck-Caulaincourt metro station, with market cooking served every day during the day, and in the evening from Wednesday to Sunday.
Address and access
Berchoux
105 rue Caulaincourt
75018 Paris
Metro : Lamarck-Caulaincourt (line 12)
Opening hours
- Monday9am–4pm
- Tuesday9am–4pm
- Wednesday9am–4pm · 6.30pm–11pm
- Thursday9am–4pm · 6.30pm–11pm
- Friday9am–midnight
- Saturday9am–midnight
- Sunday9am–10pm
Frequently asked questions
What is an anti-waste restaurant at Berchoux?
It's market cooking: we cook what's available that very day, in the right quantity, and rework unsold produce into the dish of the day rather than binning it. Everything is homemade, by hand, at the restaurant.
How do you make use of unsold produce?
Whatever wasn't served during a service comes back the next day, reinvented, in our dish of the day. Nothing is frozen blindly or binned on principle: everything is designed to be transformed and served.
Is it a vegetarian restaurant?
Our cooking is flexitarian: seasonal vegetables take the front, meat and fish come alongside. Many dishes are vegetarian, and we're glad to put together an entirely plant-based meal.
Where is the restaurant?
At 105 rue Caulaincourt, in the 18th arrondissement of Paris, in Montmartre. We're a neighbourhood canteen, open for lunch and dinner depending on our hours.
When is the anti-waste restaurant open?
Every day, from the morning with continuous service during the day, and in the evening from Wednesday to Sunday. The detailed day-by-day opening hours are listed above on this page, under Come and see us, and you can call us to book a table.
Which anti-waste dishes are on the menu?
Several dishes make use of what could have been lost: the truffle bread pudding and the brioche French toast give surplus bread a second life, the velouté and roasted vegetables follow the morning market, and the dish of the day reworks the previous service's unsold produce. The menu changes with the market.
Do you offer this anti-waste cooking as catering?
Yes. The same market cooking, homemade and waste-free, is available as catering for your events across Paris and the near suburbs, within roughly 5 km of the restaurant.
Is there an anti-waste restaurant around Montmartre?
Yes: Berchoux is the neighbourhood's anti-waste table, at 105 rue Caulaincourt, in the 18th arrondissement, in Montmartre. This market canteen, open for lunch and dinner, is made for people living on the Butte as much as for anyone looking for where to eat well without waste just around the corner.
How does an anti-waste restaurant work day to day?
It all starts with the morning market: we buy what's fresh and in season, cook in the right quantity to limit losses, and whatever wasn't served comes back the next day in the dish of the day. Homemade cooking, limited containers and short-dated food bought from associations round out the approach, service after service.
Explore also
The anti-waste cocoon
Keep exploring: the same market cooking, in all its forms.
A table?
Fancy an anti-waste table?
Book your table in Montmartre, or let's talk it through: we welcome you for homemade market cooking where nothing is lost.