We want to prove that we can do better for the planet without compromising on pleasure. We’re starting with an ultra-sexy and generous meat-free and fish-free menu, but we didn’t just do that. We tried to improve everything: product sourcing, team quality of life, restaurant design, waste management and waste reduction.
100% meat-free and fish-free menu
Priority to local x direct x organic
100% seasonal products
99% raw unprocessed ingredients
0% fake meat
Objective: no waste
Natural, organic or biodynamic wines
Priced just right
An addition at the right price
The heat from our machines heats the water for our taps
We don't turn on the air conditioning, we turn on the fans
The teams is trained all year round on ecological practices and sustainable food
A filter on our windows saves us a few degrees
Cool benefits for our teams, obviously
4 day week for most positions
A minimum of cuts
Priority given to regenerative agriculture, agro-ecological practices and soil protection
Those who deliver to us every day:
Broko, Vie Veg, Maraichage de Vironchaux, Les Serres de Mamie, Léonard Liberto, Cossé, des moines, Ferme du thil, des Avenages, Chevet, Béhuret, Augustus …