GRAND APPETIT HURRY UP ;) NOTRE DERNIER SERVICE RESTAURANT AURA LIEU LE VENDREDI 15 OCTOBRE 2017
L'EPICERIE FERMERA SES PORTES LE 22 DECEMBRE 2017
NOUS REMERCIONS TOUS LES FIDELES & LES INCONDITIONNELS DU GRAND APPETIT DE LEUR SUPPORT.
François et les amis du GA ont crée une association loi 1901 qui va poursuivre la mission du GA , avec les mêmes valeurs:
L’association 1 grain 10 000 grains (de riz)
Pour rester en lien, continuer à partager, cultiver et diffuser la santé par l’alimentation dans le respect du zen macrobiotique.
A travers d’informations, des cours et ateliers, éventuellement d’achats groupés…
Nous vous invitons à laisser vos coordonnées via notre formulaire de contact (cliquez ici).
An ideal, a passion, a conviction carried since the 1970s by Marie and François DAVID are at the origin of the Grand Appétit.
Big / small
Yin / Yang
Macro / Large / Biotic /Life
Originating from the Japanese Zen philosophy, macrobiotics puts diet at the heart of life. A belief: diet can maintain, improve or deteriorate health.
A most important principle of the Great Appetite is the respect
1 seed = 10.000 seeds
We try not to waste, not even a seed. Each one contains 1000 worlds and 1000 futures.
François and Marie the founders, devoted their lives, in all discretion and humility to fight against negligence – against the consumerism society and especially its food drifts. The Great Appetite has always kept this course. It has always been organic, economical, responsible, vegan by common sense. The decoration is recycled day 1; even the old stove of the grandparents found its place in the diningroom.
François was trained in macrobiotics and in Do In in Japan, next to Madame OSAWA in the early 80s. Mishio Kushi has given numerous lectures at GRAND APPETIT restaurant. For more than 30 years a healthy and simple kitchen ahead of its time has been prepared in conscience at Grand Appétit. Convinced that macrobiotics is a key to acting in favor of a better world.
The adventure begun with a small grocery / bakery / vegan canteen that offered home products. The basic macrobiotic products were still unknown back then, they were not available in France and the West.
Whole rice – “soyu” soy sauce – Miso (fermented tofu) – the important winter vegetable that did not grow in France in the 1980s – Seaweed: kombu, wakame, hizziki … – The gomashio couldn’t be found.
– Whole bread with homemade organic yeast, more and more difficult to find.
Understanding that it was necessary to taste these new flavors to spread these natural products.
François and Marie became: grocer, cooks, pastry cook, baker. The Great Appetite is an institution of vegetalism in France and in the world. A humble dinosaur of ecology peacefully militant, lived and transmitted by exemplarity in everyday life. Courses and workshops have trained and influenced several generations.
And it goes on …
To be continued…