Les Résistants is at the forefront of the “fourche à l’assiette” movement in Paris. Before opening in early 2017, Florent spent 18 months on the French roads meeting with ultra-small local farmers in all spaces (gardening, dairy, fishing, breeding, arboriculture, wine, spirits etc.) in order to make them the one and only providers of the restaurant. Les Résistants is now working with more than 200 producers across France to offer an affordable “bistronomique” cuisine.
Les Résistants is actively promoting “paysanne” agriculture, organic food, biodiversity as well as the importance of taste and nutritive value of food and beverage products. In particular, the team is working with five gardeners across France to test thousands of ancient vegetable seeds.