Many chefs and restaurateurs are doing their part, in their own small way, to combat climate change and other problems facing our planet. We like to talk about them to reinforce the feeling that it’s possible. Today, let’s turn the spotlight on the Maison Aribert
Born in the Alps into a farming family, Christophe Aribert’s love affair with the region began with his feet firmly planted in the soil, his nose alert to the scents of meadows and forests, his eyes drinking in the changing light of the seasons.
His cuisine, always celebrated for its refined simplicity, aims to be authentic and consistent with its environment.
A man of instinct, it was his sensory experience of the mountain’s disruption that prompted him early on to make every aspect of his profession consistent with helping to preserve the environment. Reflection then feeds commitment and action.
In Uriage-les-Bains, Isère, over the years he has fine-tuned an establishment with two Michelin stars, four Gault et Millau toques… and, above all, a green star to reward his many actions.
Sourced within a 100 km radius, with the exception of some Breton fish, only in season. No red meat, very little cream and milk. Filtered water and natural wines. A permaculture garden. Totally responsible cleaning products…
” La maison du Chef”, the guest rooms and the wellness area have been designed to be bioclimatic, thanks in particular to wood wool insulation. For the decor and general atmosphere: natural paints, low-energy light bulbs, staff outfits made from French linen, and tableware made in France.
Christrophe Aribert is a member of the committee involved in the responsible gastronomy movement. In the Livre Blanc de la Gastronomie, he says: “As a chef-entrepreneur, I have no other choice than to work for a gastronomy that is responsible. I’ve lived in contact with alpine nature since I was a child, and I observe it with great care. Climate change and the deterioration of high-altitude mountains. I realized that we had to act now. “
Protecting his immediate environment, turning it into something good and beautiful, makes him part of the chain of all those who prove that it is possible to do good everywhere… and that every contribution counts.