Rambo's broccoli guacamole

An amuse-bouche that's good for the planet

Have you noticed how restaurants near train stations so often serve dishes as bland as those you might find on board a train too? We found a rare exception to this unfortunate rule at Rambo. Just five minutes on foot from Paris’s Gare de Lyon, this bizarrely named spot has an excellent, exciting menu with a big focus on local produce.

We’re not sure what the OG Rambo would have to say about it, but this restaurant is also really committed to promoting sustainable food practices above all. Pull up a chair here, and you won’t have to ask any awkward questions about the provenance of what’s on your plate. And as in the case of the recipe that co-founders Edouard and Benjamin have shared below, the restaurant also makes eliminating food waste a big priority.

For them, broccoli stubs, the green parts of leeks, coriander stalks aren’t things that should be thrown away; they’re just the kind of thing that could elevate their house guacamole. The result is especially impressive – and important – when you consider the environmental impact of avocado production. Edouard and Benjamin would recommend serving the following with falafel or accra.


  • One whole broccoli
  • One apple
  • One or two green leek layers
  • Two cloves of garlic
  • Coriander and sorrel
  • Olive oil
  • Salt and pepper


Chop up the broccoli and peel its stub (which is excellent once you’ve got rid of the stringy parts). Cook in a big saucepan filled with salted water, then place in a bowl of cold water.

Cook the leek greens and garlic in a frying pan with a little olive oil.

Cut the apple roughly (leave the skin on).

Mix the broccoli, apple and leek greens with both the stalks and leaves of the coriander and sorrel. Season to taste.

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