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  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Anna Donato at entrance to her  restaurant.The Best Restaurants in Genoa
    65ND_Berlocca_8278.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Anna Donato with  clients  at her  restaurant.The Best Restaurants in Genoa
    55ND_Berlocca_8346.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Anna Donato with  clients  at her  restaurant.The Best Restaurants in Genoa
    63ND_Berlocca_8310.JPG
  • RESTAURANTS, Cote d'Azur. France. Acchiardo Restaurant, Vieux Nice. Jean francois Acchiardo with client ( a chef from an Italian Restaurant across the border....)
    40acciardo_4144.jpg
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. The Best Restaurants in Genoa
    54ND_Berlocca_8317h.JPG
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Interior ambience.
    50Lou_Balico_4669.jpg
  • RESTAURANTS, Cote d'Azur. France. Vieux Nice, Alziari restaurant, Speciality  and well known around  the world for its olive oil. Pepper salad.
    16Alziari_4192.jpg
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Interior ambience.
    49Lou_Balico_4663.jpg
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Interior ambience.
    48Lou_Balico_4662.jpg
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Nicholas prepares omelette  de poutine
    47Lou_Balico_4636.jpg
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Nicholas prepares omelette  de poutine
    46Lou_Balico_4640.jpg
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Omelette de poutine.
    45Lou_Balico_4644.jpg
  • RESTAURANTS, Cote d'Azur. France. Lou Balico, Theatre restaurant, Nice. Lou Balico himself.
    44Lou_Balico_4695.jpg
  • RESTAURANTS, Cote d'Azur. France. Acchiardo restaurant, "Merde de Can" Green Gnocchi. Etienne and Maria in the  kitchen.
    42acciardo_4075.jpg
  • RESTAURANTS, Cote d'Azur. France. Acchiardo Restaurant, Vieux Nice.  Stephanie la serveuse
    41acciardo_4092.jpg
  • RESTAURANTS, Cote d'Azur. France. Acchiardo restaurant, "Merde de Can" Green Gnocchi.
    39acciardo_4111.jpg
  • RESTAURANTS, Cote d'Azur. France. Vieux Nice, Alziari restaurant, Speciality  and well known around  the world for its olive oil. Stuffed Sardines
    18Alziari_4232.jpg
  • RESTAURANTS, Cote d'Azur. France. Vieux Nice, Alziari restaurant, Speciality  and well known around  the world for its olive oil.
    17Alziari_4217.jpg
  • RESTAURANTS, Cote d'Azur. France. Vieux Nice, Alziari restaurant, Speciality  and well known around  the world for its olive oil.
    14Alziari_3982.jpg
  • RESTAURANTS, Cote d'Azur. France. Vieux Nice, Alziari restaurant, Speciality  and well known around  the world for its olive oil.
    13Alziari_3994.jpg
  • RESTAURANTS, Cote d'Azur. France. Chez Palymre, Vieux Nice. 5 rue  Droite. Palmyre in her restaurant.
    11Palmyre_0014.jpg
  • RESTAURANTS, Cote d'Azur. France. Chez Palymre, Vieux Nice. 5 rue  Droite.Anne Marie in Palmyre's restaurant
    08Palmyre_0012.jpg
  • RESTAURANTS, Cote d'Azur. France. Chez Palymre, Vieux Nice. 5 rue  Droite. Palmyre in her restaurant.
    03Palmyre_0005.jpg
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Gianni Oggiano preparing cheese soufflés  with  pear sauce. The Best Restaurants in Genoa
    64ND_Berlocca_8302.JPG
  • RESTAURANTS, Cote d'Azur. France. Acchiardo Restaurant, Vieux Nice. Interior with Stephanie la serveuse.
    43acciardo_4128.jpg
  • RESTAURANTS, Cote d'Azur. France. Vieux Nice, Alziari restaurant, Speciality  and well known around  the world for its olive oil.
    15Alziari_4187.jpg
  • RESTAURANTS, Cote d'Azur. France. Chez Palymre, Vieux Nice. 5 rue  Droite.Anne Marie in Palmyre's restaurant
    07Palmyre_0018.jpg
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///Restaurant at Portmeirion's hotel 'The Castle' a crenellated building 5 minutes walk from the village.
    portmeirion_wales052.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Taglierini with nero di sepia with gambieri. The Best Restaurants in Genoa
    59ND_Berlocca_8299.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Gianni Oggiano preparing fresh pasta. The Best Restaurants in Genoa
    58ND_Berlocca_8342.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Cappon  Magro. -speciality of the house. The Best Restaurants in Genoa
    57ND_Berlocca_8347.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Cappon  Magro. -speciality of the house. The Best Restaurants in Genoa
    56ND_Berlocca_8350.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. The Best Restaurants in Genoa
    54ND_Berlocca_8317.JPG
  • Maria, Vico Testadoro, 14r. Roberto Casaleggio, son of Maria, the owner of the  restaurant. The Best Restaurants in Genoa
    52ND_Maria_7806.JPG
  • Maria, Vico Testadoro, 14r. Maria, the 83  year old woman who started a restaurant which became and institution, with he son Roberto Casaleggio.The Best Restaurants in Genoa
    33ND_Maria_7892.JPG
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///The restaurant at dinnertime at the Portmeirion Hotel.
    portmeirion_wales079.JPG
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///The restaurant at dinnertime at the Portmeirion Hotel.
    portmeirion_wales078.JPG
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///The restaurant at dinnertime at the Portmeirion Hotel.
    portmeirion_wales077.JPG
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///The restaurant at dinnertime at the Portmeirion Hotel.
    portmeirion_wales076.JPG
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///Restaurant at Portmeirion's hotel 'The Castle' a crenellated building 5 minutes walk from the village.
    portmeirion_wales054.JPG
  • Portmeirion, in North Wales, is a resort, where no one has ever lived. A self-taught Welsh architect named Sir Clough Williams-Ellis built it out of architectural salvage between the 1920s and 1970s, loosely based on his memories of trips to Portofino. Including a pagoda-shaped Chinoiserie gazebo, some Gothic obelisks, eucalyptus groves, a crenellated castle, a Mediterranean bell tower, a Jacobean town hall, and an Art Deco cylindrical watchtower. He kept improving Portmeirion until his death in 1978, age 94. It faces an estuary where at low tide one can walk across the sands and look out to sea. At high tide, the sea is lapping onto the shores. Every building in the village is either a shop, restaurant, hotel or self-catering accomodation. The village is booked out at high season, with numerous wedding receptions at the weekends. Very popular amongst the English and Welsh holidaymakers. Many who return to the same abode season after season. Hundreds of tourists visit every day, walking around the ornamental gardens, cobblestone paths, and shopping, eating ice-creams, or walking along the woodland and coastal paths, amongst a colourful assortment of hydrangea, rhododendrons, tree ferns and redwoods. The resort boasts two high class hotels, a la carte menus, a swimming pool, a lifesize concrete boat, topiary, pools and wishing wells. The creator describes the resort as "a home for fallen buildings," and its ragged skyline and playful narrow passageways which were meant to provide "more fun for more people." It does just that.///Restaurant at Portmeirion's hotel 'The Castle' a crenellated building 5 minutes walk from the village.
    portmeirion_wales053.JPG
  • The Berlocca restaurant, Via del Macelli de Soziglia, 45r. Filet steak with parmesan. The Best Restaurants in Genoa
    62ND_Berlocca_8295.JPG
  • Maria, Vico Testadoro, 14r. Maria, the 83  year old woman who started a restaurant which became and institution, with he son Roberto Casaleggio.The Best Restaurants in Genoa
    32ND_Maria_7880.JPG
  • CITY GUIDE, LONDON. Beach Blanket  Babylon, bar restaurant.London, England, Great Britain, Europe. Capital city. People, transport, shopping, lifestyle. Consumerism. Going out. Clubs, daytime, nightime. Tourism, visiting, attractions, tours, museums, food, eating,pubs, bars, drinking.
    london063.jpg
  • CITY GUIDE, LONDON. Beach Blanket  Babylon, bar restaurant.London, England, Great Britain, Europe. Capital city. People, transport, shopping, lifestyle. Consumerism. Going out. Clubs, daytime, nightime. Tourism, visiting, attractions, tours, museums, food, eating,pubs, bars, drinking.
    london063.jpg
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior main restaurant with windows onto the park
    paris_restaurants_good_deals066.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Exterior front of the restaurant viewed from the driveway
    paris_restaurants_good_deals061.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Market, 15 avenue Matignon, 8th arrondissement. Interior restaurant with people
    paris_restaurants_good_deals053.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Market, 15 avenue Matignon, 8th arrondissement. Interior restaurant with people
    paris_restaurants_good_deals051.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Maree, 1 rue Daru, 8th arrondissement. Interior restaurant
    paris_restaurants_good_deals042.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Goumard, 9 rue Duphot, 1st arrondissement. Restaurant interiors
    paris_restaurants_good_deals021.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Goumard, 9 rue Duphot, 1st arrondissement. Restaurant interiors
    paris_restaurants_good_deals020.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior main restaurant with windows onto the park
    paris_restaurants_good_deals070.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior main restaurant with windows onto the park
    paris_restaurants_good_deals069.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior restaurant banqueting table for large groups
    paris_restaurants_good_deals068.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior restaurant banqueting table for large groups
    paris_restaurants_good_deals067.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior main restaurant with windows onto the park
    paris_restaurants_good_deals065.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Interior main restaurant with windows onto the park
    paris_restaurants_good_deals064.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Grande Cascade, Allee de Longchamp, Bois de Boulogne, just on the edge of the city. Exterior front of the restaurant viewed from the driveway
    paris_restaurants_good_deals062.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Market, 15 avenue Matignon, 8th arrondissement. Interior restaurant with people
    paris_restaurants_good_deals052.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Market, 15 avenue Matignon, 8th arrondissement. Interior restaurant with people
    paris_restaurants_good_deals050.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Maree, 1 rue Daru, 8th arrondissement. Interior restaurant
    paris_restaurants_good_deals041.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Maree, 1 rue Daru, 8th arrondissement. Interior restaurant
    paris_restaurants_good_deals040.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///La Maree, 1 rue Daru, 8th arrondissement. Interior restaurant
    paris_restaurants_good_deals039.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///L'Escapade, 36 boulevard des Batignolles, 17th arrondissement. Interior restaurant
    paris_restaurants_good_deals038.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///L'Escapade, 36 boulevard des Batignolles, 17th arrondissement. Interior restaurant
    paris_restaurants_good_deals037.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Goumard, 9 rue Duphot, 1st arrondissement. Restaurant interiors
    paris_restaurants_good_deals022.JPG
  • Good deals on restaurants in Paris. This Spring in Paris is la saison de la bonne affaire (good deal). With business wilting because of "La Crise" (the recession), Paris restaurants are resorting to the oldest and most effective trick in the book to fill tables again: lower prices. All over town, restaurants are offering new lower-priced menus and prix-fixe meals and proposing special good-deal promotions.///Goumard, 9 rue Duphot, 1st arrondissement. Restaurant interiors
    paris_restaurants_good_deals023.JPG
  • Robots serve customers with their food direct to their table. The waiters put the plate of food on the tray the robots hold and program the robot to move directly to the table. At the table another waiter takes off the food and gives it to the customer. Many customers enjoy this attraction and take pictures of the robots and selfies with them
    China_robot_restaurant#134D.jpg
  • Aladdin Charni one of the cofounders of the Freegan Pony Restaurant, being interviewed by journalists.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_079_DSC05307.JPG
  • Volunteers cooking in the restaurant<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_058_DSC05176.JPG
  • Victorine Ariste-zelise, Aladdin Charni, Sandrine Ruiz et Gilia Bataille cofounders of the Freegan Pony Restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_028_DSC05117.JPG
  • Victorine Ariste-zelise, Aladdin Charni, Sandrine Ruiz et Gilia Bataille cofounders of the Freegan Pony Restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_026_DSC05104.JPG
  • Mishmash of recycled cutlery used at the restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_084_DSC05199.JPG
  • Mishmash of recycled cutlery used at the restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_083_DSC04966.JPG
  • The Freegan Pony restaurant in the early morning, with no electricity. The furniture is donated by Emmaus.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_082_DSC04971.JPG
  • The Freegan Pony restaurant in the early morning, with no electricity. The furniture is donated by Emmaus.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_081_DSC04959.JPG
  • The Freegan Pony restaurant in the early morning, with no electricity. The furniture is donated by Emmaus.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_080_DSC04951.JPG
  • Aladdin Charni one of the cofounders of the Freegan Pony Restaurant, with guests.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_078_DSC05310.JPG
  • Cooking in the restaurant, whilst repair, building and maintenance work to utilities goes on <br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_053_DSC05158.JPG
  • Volunteer cook and helper cooking in the restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_052_DSC05154.JPG
  • Victorine Ariste-zelise, Aladdin Charni, Sandrine Ruiz et Gilia Bataille cofounders of the Freegan Pony Restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_027_DSC05110.JPG
  • Victorine Ariste-zelise, Aladdin Charni, Sandrine Ruiz et Gilia Bataille cofounders of the Freegan Pony Restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_025_DSC05101.JPG
  • Aladdin Charni, cofounder of Freegan restaurant, during the evening meal service in the squat.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_024_DSC05321.JPG
  • Aladdin Charni, cofounder of Freegan restaurant, during the evening meal service in the squat.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_023_DSC05315.JPG
  • Aladdin Charni, cofounder of Freegan restaurant, during the evening meal service in the squat.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_022_DSC05314.JPG
  • Reflection in mirror. The Freegan Pony restaurant in the early morning, with no electricity. The furniture is donated by Emmaus.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_020_DSC05126.JPG
  • Cooking in the restaurant<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_014_DSC05122.JPG
  • Victorine Ariste-zelise, Aladdin Charni, Sandrine Ruiz et Gilia Bataille cofounders of the Freegan Pony Restaurant.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_007_DSC05092.JPG
  • Aladdin Charni, cofounder of Freegan restaurant, during the evening meal service in the squat.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_005_DSC05322.JPG
  • Cooking in the restaurant, whilst repair, building and maintenance work to utilities goes on <br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_016_DSC05160.JPG
  • Aladdin Charni, cofounder of Freegan restaurant, during the evening meal service in the squat.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_006_DSC05326.JPG
  • Guests recieving their orders of food from the bar.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_077_DSC05283.JPG
  • Banana cake and fruit dessert.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_074_DSC05254.JPG
  • Volunteer cooks in preparation of the banana cake and fruit dessert.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_070_DSC05246.JPG
  • Vegetables cooking for evening meal in kitchen<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_069_DSC05140.JPG
  • Unsold tomatoes from Rungis market. Vegetables cooking for evening meal in kitchen<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_067_DSC05304.JPG
  • Unsold tomatoes from Rungis market. Vegetables cooking for evening meal in kitchen<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_066_DSC05301.JPG
  • Serving for the evening meal.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_064_DSC05224.JPG
  • The day's head cook in charge of the evening kitchen menu.<br />
<br />
The Freegan Pony is an alternative restaurant housed in a squat. It was founded in 2015 by Aladdin Charni with three other collaborators. The restaurant specialises in cheap vegetarian cuisine, serving meals which guests reserve a place through a Facebook group, paying €2 a meal. The restaurant meals contain unsold and donated food, collected from wholesellers at the Paris Rungis vegetable market. The Freegan Pony is located at the Porte de la Vilette on the outskirts of Paris, at the entrance to the peripherique outer circle motorway.<br />
<br />
Freegans are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freeganism is the practice of reclaiming and eating food that has been discarded. People who attempt to live an ethical lifestyle by reusing trash and rubbish thrown away by others.<br />
<br />
Freeganism is an ill-defined activity and is a subset of the larger anti-capitalist and environmental protest movements. It embraces alternative, anti-consumerist lifestyles. Freegan practices also include co-operative living, squatting and "freecyling", or matching things that people want to get rid of with things other people need
    freegan_pony_resto_063_DSC05194.JPG
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Nigel Dickinson

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