Our Commitment
Sustainability & Sourcing
Building a better future through responsible sourcing and sustainable practices
Local First
We source 80% of our ingredients from farms and producers within 100 kilometers, supporting local agriculture and reducing our carbon footprint.
Seasonal Philosophy
Our menu changes with the seasons, celebrating ingredients at their natural peak and minimizing the environmental impact of out-of-season produce.
Ethical Partnerships
We build long-term relationships with small farms and artisan producers who share our values of quality, sustainability, and fair practices.
Zero Waste Goal
We compost organic waste, work with local organizations to donate surplus food, and continuously seek ways to minimize our environmental impact.
Our Producers
Ferme du Soleil
A family-run organic farm in the Loire Valley supplying us with seasonal vegetables, herbs, and edible flowers. Third-generation farmers committed to regenerative agriculture.
30km away • Organic certified
Côte Maritime Seafood
Day-boat caught fish and sustainably harvested shellfish from the Atlantic coast. Working exclusively with small-scale fishermen using traditional, low-impact methods.
150km away • MSC certified
Élevage Blanc
Pasture-raised poultry and heritage breed livestock from a farm committed to animal welfare and rotational grazing practices.
45km away • Free-range certified
Fromagerie Artisanale
Artisan cheeses crafted using traditional methods and milk from small dairy farms. Aging caves located in natural limestone caverns.
25km away • Artisan certified
Les Champignons Sauvages
Wild mushrooms foraged sustainably from local forests by expert mycologists who understand seasonal cycles and preservation.
15km away • Wild foraged
In Our Kitchen
Sustainability extends beyond sourcing. In our kitchen, we practice nose-to-tail and root-to-stem cooking, utilizing every part of the ingredient to minimize waste and maximize flavor.
Our team creates stocks from vegetable trimmings, preserves seasonal abundance for use throughout the year, and designs our menu with waste reduction as a core principle.
We believe that exceptional cuisine and environmental responsibility are not just compatible—they are inseparable. The same respect we show to our ingredients and producers guides our commitment to the planet.