Like at MASLOW 1ST, our first restaurant, we’ve kept the same commitments to reduce our impact as much as possible (in fact a meal at our place has 4 times lower impact than at a traditional restaurant) thanks to an ultra-sexy and generous vegetarian menu but not only that. Once again, we’ve worked to improve everything, from product sourcing and our teams’ quality of life to restaurant design, waste management, and reducing waste.
| 01 | 100% vegetarian menu, no meat, no fish |
| 02 | French flour from agroecology |
| 03 | Priority to local x direct x organic |
| 04 | 100% seasonal ingredients |
| 05 | 99% raw, unprocessed ingredients |
| 06 | 0% fake meat |
| 07 | Goal: zero waste |
| 08 | Natural, organic or biodynamic wines |
| 09 | We make our own compost |
| 10 | A fair-priced bill |
| 11 | No air conditioning, just fans |
| 12 | Priority to regenerative agriculture, |
| 13 | Cool perks for our team… |
| 14 | 4-day work week for most jobs |
| 15 | Minimal split shifts whenever possible |
| 16 | Teams are trained throughout the year on ecological practices |
THOSE WHO DELIVER TO US EVERY DAY:
La Fromagerie Goncourt, which supplies us with cheeses direct from the producer, 100% pasture-raised and free from chemical inputs
Les Années Vins, who curated a wine selection featuring organic, natural, or even agroecological wines
Our wheat comes from José Godineau, who farms using minimal tillage, cover crops, and crop rotation, and produces his own organic fertiliser
Biocoop Restauration, supplying our pantry staples, always organic
My Fermentation, a fermentation specialist, delivers his incredible kombucha to us by cargo bike.
And many more…