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Print This StoryGreen Star: L'Etoile
POSTED: 3:27 pm CDT September 15,
2007
By Dan Curd
Madison Magazine
Special To Channel 3000L'Etoile has a national reputation for using local organic ingredients and supporting sustainable farming. But when chef Tory Miller and sister Traci took over proprietorship they decided to reduce the restaurant's environmental footprint even further. Kitchen garbage becomes compost; other waste is recycled. When the farmer delivers eggs, he leaves with used grease, which will become biodiesel fuel for his truck. Much research and thought goes into every purchase, from paint and lightbulbs to the disposable carry-out containers used at the downstairs café. When it comes to serving food that tastes good and is good for you and the environment, L'Etoile shines.L'Etoile
25 N. Pinckney Street, 251-0500,
letoile-restaurant.com
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Madison Magazine
Special To Channel 3000L'Etoile has a national reputation for using local organic ingredients and supporting sustainable farming. But when chef Tory Miller and sister Traci took over proprietorship they decided to reduce the restaurant's environmental footprint even further. Kitchen garbage becomes compost; other waste is recycled. When the farmer delivers eggs, he leaves with used grease, which will become biodiesel fuel for his truck. Much research and thought goes into every purchase, from paint and lightbulbs to the disposable carry-out containers used at the downstairs café. When it comes to serving food that tastes good and is good for you and the environment, L'Etoile shines.L'Etoile
25 N. Pinckney Street, 251-0500,
letoile-restaurant.com
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