1. Local, seasonal and responsible sourcing

• 80% of our ingredients come from producers located nearby, which cuts down on travel and supports the local economy.
• We make the most of seasonal produce — fresher, more nutritious and gentler on the environment.

2. Whole-vegetable cooking & less food waste

• Peels and trimmings become stocks, dehydrated preparations or the base of a dish.
• Imperfect vegetables are turned into faux cheeses, fresh pasta or artisanal breads, for zero waste.
• Plant residues from our establishments are collected and put to use, giving them a second life.

3. Recovering and redistributing food

• Unused kitchen surpluses go back into our dishes of the day.
• Our edible surpluses are given away through community fridges to support people in need.

4. Less packaging & over-packaging

• We buy in bulk whenever we can, which avoids over-packaging.
• Thanks to our lasting partnerships, our suppliers deliver fruit, vegetables, herbs and mushrooms in reusable containers.

5. Systematic sorting, composting & recycling

• All waste is carefully sorted to get the most out of composting and recycling.

6. Clear communication and recognition

• We explain our eco-friendly practices to our guests through our menus, our materials and our staff — a matter of transparency.
• We shine a light on our partner producers, their growing methods and our positive impact on the environment.

7. Responsible governance & quality control

• We apply ethical and sustainable practices right through our supply chain (suppliers, inventory, waste, energy).
• We track our environmental performance with clear indicators (waste statistics, local purchasing, energy use).

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Our ambition

Bringing fine dining and care for the environment together: that is our vision. Through concrete actions and an open approach, we want to offer a culinary experience that is respectful, responsible and inspiring — for you, and for tomorrow.