Some dishes carry you.
Others weigh you down.
SAGE marks the dishes on your menu that are genuinely well composed. Not a score, not a rating. A guarantee of composition, set by an independent micronutritionist, understood by your guests in a second.
A good dish is not a light dish. It is a dish in which every component sits in its right place.
Your guests are already looking for that dish. They just don't know which one it is.
A growing share of your weekday guests eats with one simple constraint: not to be floored at three in the afternoon. They are not asking for a diet menu. They want the dish that sustains without weighing.
Today they have to guess. They question the waiter, push the bread aside, leave half the garnish. And they walk out having eaten less well than they could have, in a restaurant that had everything it needed in the kitchen.
SAGE makes that dish visible. A discreet mark on the menu, beside a dish you already serve or one we rework together. Nothing about your culinary identity changes.
Five principles of composition
Each principle corresponds to a defined threshold, set out in the technical sheet handed to your chef.
A generous protein
The part that genuinely satisfies. Meat, fish, egg or pulse, served in a quantity that holds until the evening.
Fibre in quantity
Pulses, whole grains, fibrous vegetables. What slows digestion and heads off the afternoon slump.
The vegetable at the centre
Not decoration at the edge of the plate. A real share, worked with the same care as the main element.
The starch in its place
Present, never dominant. The dish is not built around the cheapest garnish on the menu.
Chosen cooking fats
Olive oil, clarified butter. No deep-frying, no refined oils pushed to high temperatures.
Nothing ultra-processed.
Salt kept in check.
We rework your dishes, or you draw on ours.
Your menu, revisited
We take your menu as it stands. Together we choose one to three dishes, and we rework them with your chef until they pass. Your recipes remain yours.
The SAGE repertoire
A repertoire of recipes already compliant with the charter, designed for brasserie production. You choose one, you put it on your menu, the label follows.
Four steps, three weeks
Thirty minutes, on site or by video. You show us your menu, we tell you plainly what can be labelled.
You pick the dishes to commit, or you draw on the repertoire. Food cost is built in from the start.
Back and forth with the chef on portions and cooking, until the dish passes the charter without losing anything on taste.
The mark appears on the menu, in the window, and your address joins the register of labelled houses.
A mark on the menu. An explanation if they go looking.
On the menu, the label says nothing more than "this dish is well composed". No figures, no lecture, nothing to disturb the meal.
The curious guest scans and reaches the dish sheet: what is in it, why it holds, and the house that serves it. That is where the detail lives, and only there.
Cod, green lentils
A label made to travel.
The charter is the same in Paris, in Brussels and in New York. Only the menu changes.
What people ask us first
Is SAGE a nutritional score?
No. A score rates a product and reduces it to a calculation. SAGE guarantees a composition. There is no rating, no colour, no ranking: a dish meets the charter, or it does not.
Do I have to change my menu to get the label?
No. Either we rework one to three dishes you already serve with your chef, or you put a recipe from the SAGE repertoire on your menu, already compliant. Your culinary identity does not move.
Who validates the composition of the dishes?
An independent micronutritionist, working from a written charter: five principles of composition, and three exclusions — no added sugar, nothing ultra-processed, salt kept in check.
How long does it take to label a dish?
About three weeks, in four steps: a first thirty-minute conversation, choosing the dishes, fine-tuning with the chef, then display in the dining room.
Which restaurants can be labelled?
Houses that cook on the premises, brasseries first among them. The label is starting in the Paris region and in Belgium. The charter is the same everywhere, only the menu changes.
Is the label paid for?
Yes. Two formats exist: one bespoke, with an audit of the menu, the other through access to the repertoire of compliant recipes. In both cases the right to use the label is annual. The fee depends on the format and on your menu: it is set during the first conversation.
What does the guest see in the dining room?
A discreet mark next to the dish on the menu. If they want to know more, a sheet explains in one sentence why the dish is composed as it is.
Thirty minutes is enough to know whether your menu is ready.
We are opening a first series of addresses in the Paris region and in Belgium. If your house is among them, entry is on launch terms.