are made every day using organic veg. our soups are served hot or cold depending on the season, and are all gluten free and suitable for vegetarians.
10% of Profits
every year, cojean gives 10% of its profits to the “nourrir aimer donner” (“feeding, loving, giving”) charitable foundation. this foundation fights poverty and contributes to the sustainable development of the poorest communities.
all our salads are cooked each morning in our central kitchen (with no added preservatives or additives) before being delivered to our restaurants.
none of our desserts contain animal gelatine. for those requiring a gelling agent, we only use agar agar, a 100% plant based natural red seaweed.
all our juices are made from organic mixed or pressed fruit and vegetables, except for the mango and fresh mint, which come from conventional farming methods for supply reasons.
fresh apples, oranges, carrots, bananas, beetroot and ginger are delivered to us every morning. for the most fragile fruit and vegetables – strawberries, pineapples, raspberries, mangos and kiwifruits – we have chosen to use frozen fruit and vegetables for supply reasons.
every season, approximately 40% of our product offer is suitable for vegetarians: all our soups are suitable for vegetarians, as are some of our salads, sandwiches and hot dishes.
every time our menu is renewed, we seek to offer our customers a selection of full, balanced recipes suitable for vegans: some of our salads, hot dishes, sandwiches and desserts.
all organic waste is sorted in order to be converted into biogas (used to produce clean renewable electricity) and liquid biofertiliser (spread onto farmland to help grow more food).
91% OF OUR CARDBOARD IS CERTIFIED OR RECYCLED
every year, we strive to increase the proportion of recycled materials as much as possible and to use paper and cardboard guaranteed to be made from sustainable forests (PEFC or FSC certified).
• 100% recycled bags + placemats: 55%
• FSC certified pastry packaging + cardboard sleeves + blue serviettes: 22%
• PEFC certified hot drink cups: 14%
after two years of development and seven prototypes, all our salad pots have moved from being made from 20% recycled material to 80% (RPET). such a high proportion is seldom obtained for packaging and this eco-friendly packaging was developed specially for us.
concerning plastic packaging, we have made the decision to use recycled plastic rather than bioplastic made from corn, for example, because the corn in question is not guaranteed to be GM-free and its production also necessitates large quantities of water.
80 Fruit Veg Cereal
throughout the year, over 80 varieties of fruit, vegetables and cereals are used in our recipes. every morning, in the kitchen, an entire team is dedicated to cooking, preparing and seasoning these products in order to make our different products.
• take away bags: 100% recycled
• salad pots: 80% recycled
• blue serviettes: FSC certified
• customer cups: 40% recycled
• pastry packaging and cardboard sleeves: FSC certified
• cups for hot drinks: PEFC certified
• pots + lids for soup, porridge and Asian soups : PEFC certified
• pots for mini desserts (fromage blanc, crumble, bircher muesli, coconut): 50% recycled
*PEFC & FSC : labels guaranteeing that paper and cardboard come from sustainably managed forests
we try to cater to different dietary requirements. every season, there are several gluten-free options among our salads, hot dishes, desserts, and 100% of our soups are gluten-free.
all these products are clearly labelled with this pictogram to help you choose.
most of our soups, but also, some of our salads, sandwiches, hot dishes are dairy free. not forgetting some of our desserts: porridge and small sweet treats.
also, all our hot drinks can be made using organic soy milk.
several tonnes of fresh fruit, and the majority of our cereals, pulses, breads and teas are organic.
this represents around 30% of our purchases for all our restaurants, including in Paris, which is the equivalent of approximately 900 tonnes of organic produce used at cojean yearly.
Health Cooking, No Frying!
from 6am every morning, we receive hundreds of kilos of vegetables. in order to preserve all their nutritional values, these vegetables are either steamed or cooked with olive oil. we never deep fat fry.
A NEW MENU ADAPTED TO EACH SEASON
every 3 months, we renew our product offer as the seasons change. our recipes are concocted internally by a highly creative team that works on new recipe ideas throughout the year.
100% of Our Restaurant Managers Have Been Promoted Internally
internal promotion has been one of cojean’s founding values since we first opened. at cojean, what counts is personality and commitment.
abondance, cheddar, goat cheese, comté, emmental, feta, gorgonzola, morbier, mozzarella di bufala, parmesan, ricotta… all our cheeses are made from pasteurised milk, except for our Sainte-Maure de Touraine goat cheese.
for our cod, we have chosen the MSC label, which guarantees responsible fishing methods and protection of the species. this label also takes the fishing zone and season into account, as well as trawling techniques and methods used and the size of the fish caught.
A Training and Integration Programme
an integration day is organised for every new employee on arrival. he or she learns the basics and thus feels comfortable dealing with areas such as hygiene, customer service and food production in the kitchen from his or her first day. each new team member is then taken to his or her restaurant by a mentor for a three week training and integration programme.
Nationalities and Continents
every year, we have a team of more than 500 permanent employees, who come from 36 countries spread across all 5 continents. this multicultural team is spread across all of our restaurants, in Paris and in London.
Our Quality and Variety Commitment
we select organic or eco-friendly suppliers or small, local producers chosen for the taste and origin of their products.
we offer a range of dairy free, gluten free and vegetarian products, clearly labelled to help you choose.