Social diversity, inclusion and respect for dignity were the leitmotifs of responsible and committed chef Sébastien Richard when he set up Le République restaurant in Marseille. Having worked in the kitchens of Alain Couturier and Thierry Marx, Sébastien Richard was awarded his first Michelin star in 2010 for his Istres restaurant “La Table de Sébastien”. His creative, contemporary cuisine focuses on the quality and seasonality of products, often organically and locally grown, offering unique gastronomic experiences.
With its associations La Petite Lili and the “Fruits Légumes et Solidarité” workshopA taste for the senses“It develops projects that have a social impact and aim to make the catering sector more attractive: “I’m doing this to show that we’re different from other restaurateurs in the way we see things. We need to reinvent the restaurant business in light of today’s challenges, rethink our cooking and training methodology, and respect those who do the business. I wanted to create a viable business model so as to make it sustainable.” In this sense, The Republic is a real success. As a restaurant that “brings the homeless and the bosses together for lunch”, and a social integration enterprise that trains people in the restaurant trade, the concept has spread, and two new locations are due to open in Aubagne and Paris.
