As at Maslow, our first restaurant, we have kept the same commitments to reduce our impact as much as possible (in fact a meal at our place has 4 times less impact than in a traditional restaurant) thanks to an ultra sexy and generous vegetarian menu but not that, once again we tried to improve everything: product sourcing, quality of life for the teams, restaurant design, waste management or even reduction of waste.
| 01 | 100% Vegetarian menu, without meat & without fish |
| 02 | French flour in agroecology |
| 03 | Priority to local x direct x organic |
| 04 | 100% seasonal products |
| 05 | 99% raw, unprocessed ingredients |
| 06 | 0% fake meat |
| 07 | Objective: no waste |
| 08 | Natural, organic or biodynamic wines |
| 09 | We make our own compost |
| 10 | An addition at the right price |
| 11 | We don’t turn on the air conditioning, we turn on the fans |
| 12 | Priority to regenerative agriculture, |
| 13 | Cool benefits for our teams… |
| 14 | 4 day week for the majority of positions |
| 15 | Minimum cuts as soon as possible |
| 16 | Teams are trained all year round on ecological practices |
THOSE WHO DELIVER TO US EVERY DAY:
La Fromagerie Goncourt which allows us to have cheeses directly from the producer, 100% pastured and without chemical inputs
The wine years which created an organic, natural or even agroecological wine cellar
The Mesnil sheepfold which delivers organic sheep cheeses and free-range eggs to us while recovering our compost
Biocoop catering for our general grocery store always organic!
My Fermentation, a fermentation professional, delivers his crazy kombucha to us by cargo bike! •

Et plein d’autres …
