Sustainable cuisine
Fresh seasonal produce
For quality cuisine, our teams work with the freshest, tastiest ingredients.
This means we favour short supply chains and redesign our menus every quarter to ensure they reflect the changing seasons.
The finest local and seasonal produce can be found on your table, bringing a blend of Lyonnais, Mâconnais and Provençal notes to your plate.
That said, the regional origin of our produce does not in any way prevent us from experimenting with tastes, or even introducing an exotic twist with our chef also being a firm devotee of Asian flavours.
An environmentally-friendly kitchen
For us, part of being an eco-responsible restaurateur is the systematic sorting of our waste.
From vegetable peelings to recyclable items and coffee grounds, everything is sorted and reused. For example, as part of our partnership with local association Les Alchimistes, all our bio-waste is composted locally.
A natural and sustainable interior
Drawing on a palette of copper, wood and cotton, the restaurant is exclusively furnished in organic materials, with plastic having been eliminated in favour of high-quality, sustainable materials.
For example, all our table accessories (napkin rings and cutlery holders) are eco-sourced and hand-crafted from recycled wood.
A Green Key restaurant
By adopting this approach to environmental issues, we have been recognised as a Green Key restaurant.
As the leading sustainable tourism label, this certification is internationally recognised as a benchmark for sustainable development in the hotel and restaurant sector.
To obtain it, an establishment must comply with a number of strict environmental criteria.
For example, this obliges us to reduce our consumption of energy, water and paper, sort our waste, and use local and organic products, including for cleaning purposes.