A moveable, sustainable, always local, restaurant feast
Ventrus avec vue, is the dream come true of Guillaume Chupeau, former advertising executive who graduated from École Alain Ducasse and true passionate for good food, travelling the world, nature and food growers or makers with stories to tell. Real stories, real people, really good food. He combined his passions for gastronomy, architecture and the environment to create ventrus avec vue, the first mobile restaurant en-route for zero impact that settles down for a season wherever the view is unique and supports local sustainable farming.
A way of saying and proving that we should always feast responsibly.
"My dream started with the desire to fully enjoy unique views Nature has to offer like the one at the heart of the Calanques National Park in Marseille where I plan on launching the first edition of ventrus avec vue.”
WHAT IS IT ?
The first sustainable, seasonal restaurant with a unique view on a natural site.
Below is a 3D visualization of the first restaurant in Marseille.
The restaurant is designed like a cabin you can build in one week and can move wherever the view is beautiful. And creative local farm-to-table cuisine from our chefs in residence. Its unique water eco-system allows us to save 80% of water consumption vs a traditional restaurant.
An innovative structure made of wood and glass to fully enjoy the view.
Never settle for the boring. Our chefs, young or more experienced, will offer a creative twist on locally sourced vegetables, fruits, dairy, fish or meat. In Marseille, for our first residence, Emmanuel Perrodin, nomadic chef and author (Les dîners insolites) will take the reigns of the restaurant. Other chefs, already fans of the project, will follow.
And if we set camp for a season in the middle of Nature, we shouldn’t hurt it and work with people who take care of it as well. That is why wherever ventrus avec vue goes, we meet with independent producers to source the best local produce grown organically and with love.
TOWARDS ZERO IMPACT
The restaurant has to be virtuous in how it runs. Do more with less. Less water but also cleaner water, recycled. Less polluting machines and a careful recycling of waste.
We want to limit our footprint with the ultimate objective of ZERO IMPACT.
Plastic and glass will be carefully recycled through existing solutions. We go a little further by recycling every organic waste in reverse logistics with local farmers (organic waste can be used for compost and feeding animals).
NOT A DROP OF WATER WASTED
We’ve contracted 2 start-up companies Inovaya (water treatment and eco-system) and Weco (autonomous toilets) to lower drastically our water consumption and have zero waste. We are able to save 80% of water consumption vs a traditional restaurant and use the cleaned water to grow plants we can use in the kitchen.
GREY WATER TREATMENT
The Inovaya solution allows us to treat all grey waters (fat and non-fat) by electro-galvanized glass filters followed by active carbon treatment.
After treatment, the grey waters become clean and can be used for non-food usage (cleaning the restaurant and watering plants)