Our establishment strives to offer environmentally friendly cuisine.

This commitment has led us to recently obtain two Ecotable “macaroons”.
This eco-label is awarded to restaurants which follow a sustainable cooking approach based on criteria such as supply, seasonality, health, ethics & social issues, or even waste and energy management.

Here are some key elements of our actions.

The seasonality of raw materials is respected.
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More than 50% of our products are sustainable and come from short circuits, according to Ecotable criteria.
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The establishment follows the Ethic Ocean charter to select seafood products based on essential criteria such as fishing zone, stock status and fishing gear.
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The veal is certified High Environmental Value (breeding under the mother) and is transported directly by our producer in Hauts-de-France.

Finally, we source directly from small producers or Italian cooperatives for the choice of products with high added value. To learn more, click here .

The menu offers several vegetarian and vegan choices and changes daily.

Organic waste is collected and recycled by a specialized service provider.

Some of our tableware and furniture comes from local crafts, such as our Marquise Mori.

An audit ( Food index for Good ) was carried out to diagnose our energy footprint and investments are underway to reduce it.