From seed to plate: Mûre’s living ecosystem

To understand the philosophy behind Mûre, look no further than the name. In French, ‘mûre’ means not only blackberry, but also ripe and mature, or carefully developed, reflecting the brand’s commitment to slow food, mindful farming, and thoughtful entrepreneurship.

Mûre is a pioneering farm-to-table collective redefining what it means to eat responsibly, seasonally and joyfully. Rooted just a few kilometres from Paris, the Mûre project began with a restaurant in 2014 and blossomed into its own farm by 2017, located in the protected meadows of Presles-en-Brie. There, under the watchful shade of old oak trees, farmer Marie and co-founder Arnaud began cultivating vegetables, herbs and fruit on soil carefully nurtured to revive biodiversity and flavour.

Today, Mûre operates two microfarms in Seine-et-Marne. The original farm in Presles spans three hectares, with 1.5 hectares under active cultivation and more than 150 varieties of fruit and vegetables growing in harmony alongside bees, donkeys, chickens and dogs. The second site, in Balloy, launched in spring 2024 on former wheat fields and is undergoing a full ecological transformation.

By nurturing produce with care and patience, Mûre ensures ingredients are harvested at peak ripeness and flavour. Chefs then use these ultra‑fresh, just‑picked ingredients to prepare balanced, flavourful dishes each day. The entire process emphasises seasonality, taste and the farmer’s expertise, offering customers healthy and accessible dining experiences derived directly from the field.

Kitchens in rhythm with the fields

Harvests from Presles supply the restaurant on Rue Saint-Marc and the delicatessen in Goncourt twice a week by electric van. Since June 2024, Balloy has begun supplying Mûre’s other Parisian locations, including Rue du Faubourg Poissonnière and Rue La Fayette. What arrives in the kitchen is ultra-fresh, seasonal and alive with colour and aroma. Mûre chefs work with raw, unprocessed ingredients—there is zero industrial food here—and favour plant-based recipes that draw from traditional cuisines around the world while promoting health and flavour.

Their cooking philosophy is anchored in several guiding principles: starting from whole, seasonal produce; preserving nutritional value through freshness; and reducing waste by cooking every edible part of the harvest. Surplus food is composted or donated (with a full donation system planned by the end of 2025), and reusable containers are the norm for both in-house and customer use. This approach aligns with their broader environmental goals while ensuring meals are nutritious, accessible, and deeply satisfying. The menus shift with the weather and the soil, creating a dining experience that is grounded in place and time—never forced, never standardised.

Lunches are casual, counter-served affairs with no reservations required. Evenings at selected locations offer sit-down service by reservation. Beyond the restaurants, Mûre’s catering services for professional and private events bring the same values to breakfast buffets, cocktails and zero-waste meal boxes. Their grocery shop complements this offer with seasonal produce, preserves and prepared dishes, further connecting urban eaters with the rhythms of the land.

Cultivating community and knowledge

Mûre isn’t just a food project—it’s a living model for a better food system. The 12 principles that guide their work are structured around three pillars: cultivating, cooking and sharing. On the farm side, they commit to regenerative organic practices, fair sourcing, and minimising intermediaries to ensure just pricing for all. In the kitchen, the focus is on freshness, health, plant-forward meals and limiting waste. And when it comes to sharing, Mûre’s ambitions go well beyond the plate.

They aim to make sustainable food accessible through fair pricing and multiplying points of sale. Their spaces are warm and welcoming, designed to offer more than a meal—a human connection. Internally, they foster a horizontal management style, fair wages, and personal development for all team members. They also share their agricultural and foodservice knowledge openly with others, creating an open-source ripple effect intended to multiply their positive impact.

By blending tradition and innovation, rural knowledge and urban energy, Mûre is demonstrating that an eco-responsible, community-led food system isn’t just possible—it’s delicious.

Image credit: Kristina Snowasp – Pexels

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