Bérangère Fagart

Sélune et communauté Ecotable

Cheffe et Fondatrice

Description

Bérangère Fagart opened Sélune in 2019, where she serves as the self-taught chef committed to a viable, livable, and equitable food system. With a background in live performance, her field experiences—from seven years of selling galettes-saucisses in her native Normandy to being a chef at the Cirque Électrique in Paris—have shaped her unique taste and approach. Co-president of La Communauté Écotable, Bérangère created a restaurant that embodies her eco-responsible vision: a concise, seasonal menu with precise dishes that honor local producers and the terroir of Western France. She is actively involved in various culinary solidarity initiatives in Paris, including the Cantine Solidaire at Parc des Princes, cooking workshops for children at Rosa Bonheur, the collective En Cuisine contre la Loi Raciste, the Cheffes! festival by the Ernest association, and the Mieux Manger festival.

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Omnivore Food Forum

Sep 10, 2024

12:35 PM1:20 PM

Eat Local, Eat Sustainably?

Bérangère FagartSélune et communauté EcotableCheffe et FondatriceFrancesca Priscilla FucciFiskebarCheffeAudrey PulvarAdjointe à la Maire de Paris chargée de l’alimentation durable, de l’agriculture et des circuits courts

Description

Private catering and institutional catering: while the volumes involved are not the same, when it comes to sustainable food, the visibility of the former can get the latter's order specifications moving. But is it enough to source locally to cook virtuously? From Parisian canteens to Michelin-starred restaurants in Avignon, we take a closer look at food service sourcing.

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