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  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare022.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare021.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare020.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare018.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare017.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare014.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare013.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare012.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare010.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square008.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square007.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square006.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square005.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square003.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square001.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare019.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare016.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare015.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    SecretSquare011.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square009.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square004.jpg
  • Secret Square is a restaurant erotic cabaret (new name of Stringfellow)<br />
The choice of dancers is adapted to French taste, more "chic".<br />
The striptease is considered the "9th Art" resurfaced in the parisian nightlife since the early 2000s
    Secret Square002.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_018.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_047.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_045.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_043.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_040.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_039.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_038.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_036.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_035.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_034.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_033.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_030.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_029.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_028.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_023.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_016.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_015.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_014.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_011.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_009.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_006.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_005.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_004.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_003.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_001.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_046.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_044.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_042.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_041.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_037.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_032.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_031.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_027.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_026.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_025.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_024.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_022.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_021.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_020.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_019.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_017.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_013.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_012.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_010.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_008.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_007.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_002.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_014.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_012.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_011.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_010.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_007.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_006.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_005.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_003.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_002.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_001.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_013.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_009.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_008.jpg
  • "Les Petites Cantines" are a network of neighborhood canteens, which are participatory, at free prices and with sustainable food"<br />
<br />
After a childhood in Paris and a career as a journalist, Diane Dupre La Tour launched in Lyon in 2016 with Etienne Thouvenot, "Les Petites Cantines", solidarity and participatory restaurants, to overcome loneliness and isolation.<br />
Former editor-in-chief of an economic newspaper, she created with Etienne Thouvenot a concept in which the inhabitants of a neighborhood get involved.<br />
In this cocoon with a family and gourmet atmosphere, where everyone can come and work hands-on, 50 seats are served four days a week.<br />
The menus, partly organic, follow the seasons and come directly from local producers.<br />
<br />
Today six of these restaurants are open in France, including 3 in Lyon, then Lille, Strasbourg and Annecy and three others are planned, Oullins, Metz, Macon and Paris, scheduled for November<br />
<br />
<br />
« Les petites cantines c’est un réseau de cantines de quartier, qui sont participatives, à prix libre et en alimentation durable »<br />
<br />
Après une enfance à Paris et une carrière de journaliste, Diane Dupré La Tour a lancé à Lyon en 2016 avec Etienne Thouvenot, les Petites Cantines, des restaurants solidaires et participatifs, pour pallier la solitude et l'isolement. <br />
Ancienne rédactrice en chef d’un journal économique, elle a crée avec Etienne Thouvenot un concept dans lesquels s’investissent les habitants d’un quartier.<br />
Dans ce cocon à l’ambiance familiale et gourmande, où chacun peut venir mettre la main à la pâte, on sert quatre jours par semaine 50 couverts. <br />
Les menus, en partie bio, suivent le cours des saisons et viennent directement des producteurs locaux.<br />
<br />
Aujourd'hui six de ces restaurants sont ouverts en France, dont 3 à Lyon, puis Lille,  Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prévu en novembre
    dia_004.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_088.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_046.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_033.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_025.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_011.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_094.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_093.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_092.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_091.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_090.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_089.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_086.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_085.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_084.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_083.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_082.jpg
  • Solidarity restaurants to alleviate loneliness and isolation<br />
Created 5 years ago in Lyon , “Les Petites Cantines” is a non-profit network of neighborhood canteens, where guests welcome and meet through sustainable, participatory meals at free prices.<br />
The "Petites Cantines" rely on mutual aid and collective intelligence to help build a society based on trust.<br />
Each guest is invited to join the association, at free price, so that it can offer him a meal, the price of which is also free.<br />
Everyone gives what he wants, what he can.<br />
Guests participate according to their means, which makes it possible to cover the costs of the canteen. Some give more, it makes it possible to welcome people who give less.<br />
For the moment installed in Annecy, Lille, Lyon, Strasbourg and Grenoble, many others are planned in Brussels, Metz, Macon, Bruz, Sartrouville, les Lilas, Oullins and 2 new ones in Lyon<br />
<br />
Restaurants solidaires pour pallier la solitude et l isolement. <br />
Crees a Lyon il y a 5 ans « Les Petites Cantines » sont un reseau non lucratif de cantines de quartier, ou les convives s accueillent et se rencontrent au travers de repas durables, participatifs et a prix libre. <br />
Les Petites Cantines s appuient sur l entraide et l intelligence collective pour contribuer a la construction d'une societe fondee sur la confiance.<br />
Chaque convive est invite à adherer a l association, a prix libre, afin que celle-ci puisse lui proposer un repas.<br />
Le repas est a prix libre <br />
Chacun donne ce qu'il veut, et ce qu'il peut.<br />
Chacun participe a hauteur de ses moyens, cela permet de couvrir les charges de la cantine. Certains donnent plus, cela permet d accueillir des gens qui donnent moins.
Aujourd hui six de ces restaurants sont ouverts en France, dont 3 a Lyon, puis Lille, Strasbourg et Annecy et trois autres sont en projet, Oullins, Metz, Macon et Paris, prevu en novembre
    LPC_081.jpg
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