Born in Brittany, Josselin Marie is a chef who believes that cooking cannot be separated from respect for the living world. His culinary identity was shaped from an early age by his two grandmothers: one lived a self-sufficient lifestyle and instilled in him a love of the land, the seasons, and natural ingredients; the other excelled in the art of hospitality, teaching him the values of generosity and conviviality. From these two influences emerged a deeply human and responsible vision of gastronomy, one that resonates with today’s climate challenges and our responsibility toward future generations.
Having trained under some of the greatest names in French gastronomy—including Marc Meneau, Jacques Chibois, Joël Robuchon, and Alain Ducasse—Josselin Marie built an outstanding career before choosing to challenge the traditional codes of fine dining. In 2019, he opened La Table de Colette in Paris with the ambition of proving that a gastronomic restaurant could combine culinary excellence with carbon neutrality. The restaurant has since become a true laboratory for sustainable gastronomy, where every decision—from ingredient sourcing and cooking methods to waste management and the carbon footprint of each menu—is designed to minimize environmental impact. In 2024, this commitment was recognized with the Écotable Award for France’s Most Committed Restaurant.
Convinced that food transition also depends on education and knowledge sharing, Josselin Marie serves as co-president of Bon pour le Climat (Good for the Climate), an organization promoting climate-friendly food choices among both hospitality professionals and the general public. He regularly speaks at conferences, public events, and awareness campaigns to share the eco-responsible practices developed by his team. He is also a member of Bondir.e, an organization dedicated to preventing workplace violence in the hospitality industry and promoting healthier working environments through education in hospitality schools. At La Table de Colette, this commitment to people is reflected in regular team training sessions on Nonviolent Communication (NVC) and stress management.
He is also the author of Des Légumes et du Goût (Vegetables and Flavor), published by Marabout in 2025.
Through his work, Josselin Marie embodies a new generation of chefs who believe that fine dining can be a powerful driver of ecological transition—bringing together creativity, pleasure, education, and responsibility.
