She opened her restaurant in 2016 thanks to money obtained through crowdfunding and loans from a bank which specialises in ethical funding.
“It felt like I got hit by a train,” she told the AFP news agency when she received the call from the Michelin guide last week to inform her of the accolade.
She also won a green star, which rewards strong ethical practices.
She says she initially struggled to obtain funding through traditional banks: “They said the outlook for veganism and plant-based food was too uncertain,” she told AFP. The chosen location for her restaurant was also not considered promising enough.
Dishes on her seven-dish gourmet menu at her eatery (currently closed because of the coronavirus pandemic) include combinations of ingredients such as fir tree, boletus mushroom and sake, or celery, tonka and amber ale.
Dining and Cooking