Grand appétit our story & values

In the late 70’s François goes to Japan to be trained in macrobiotics and in shiatsu do in.

Macrobiotic: Consisting of or relating to a diet of organic wholefoods which is based on Buddhist principles of the balance of yin and yang.
How to gain control over your health and life through your food choices.

Together with his dear wife Marie, they open a small macrobiotic shop in Paris Bastille, followed by the restaurant in 1986.

In the 1980’s in France, few knew about those basic macrobiotic products: soya sauce, tamari, tofu, seitan, miso, gomashio, butternut squash, and whole rice… They were very hard to get and their virtues ignored.

The restaurant opened as a showcase to those basics macrobiotics products.

From day one GA is organic and vegetal (no animal products what so ever)
the word vegan doesn’t exist in 1986.
Zero waste and SOS free are macrobiotics’ standards –
those words didn’t exist in the 1980’s.

For the past 32 years individual and collective responsibility are challenged at the Grand appétit: everyday and at each step of the way.

When you chose to eat @Grand appétit you contribute to this spirit and philosophy.

We hope in return to bring you good food, with good energy to promote your good health.

Grand appétit is a renowned restaurant in the macrobiotic word.