Guillaume Grégoris

Semo

Fondateur

Description

Originally from the south of France, Guillaume Grégorie honed his skills in hospitality and restaurant management in Paris. He and his partner Lola founded the SEM(AD)O project, which combines a permaculture garden in the Monts du Lyonnais (SEMADO) with a restaurant in Lyon (SEMO), located in the 1st arrondissement. SEMO adheres to a charter of more sustainable practices and is committed to using local products from the Auvergne-Rhône-Alpes region. This includes hand-cultivated vegetables and herbs according to permaculture principles, local fish, and wine sourced from within 150 kilometers of Lyon. To minimize meat use, the restaurant utilizes whole animals, and green waste is returned to the field for composting.

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Omnivore Food Forum

Sep 10, 2024

2:55 PM3:40 PM

Food self-sufficiency: wishful thinking for the restaurant industry?

Guillaume GrégorisSemoFondateurQuentin GuillonJournalisteFlorent PietravalleLa MirandeChef

Description

Is it really possible to reconcile agriculture and catering in the same place? While some chefs opt for locavorism, others are moving towards greater food autonomy by cultivating their own gardens. Less bills, more culture!

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