Sustainable gastronomy
Because we are passionate about our craft, we strive to make it as virtuous as possible. Every day, we are committed to a more responsible and fair approach to our work.
COMMITMENT
We are two chefs committed to sustainable gastronomy, part of a new generation of chefs who champion a cuisine deeply rooted in its terroir while addressing the challenges of our time.
We prioritize products from organic and local agriculture, ensuring that our gastronomy minimizes its environmental impact as much as possible. We carefully consider the carbon footprint of the ingredients we source and implement thoughtful waste management practices. Since 2020, our commitment has been recognized by three Écotable certifications, the highest level of sustainable restaurant certification.
We believe that cuisine should be fair — in the portions served, to avoid waste; in the balance of meat and fish; and in our commitment to respecting both people and nature. We prioritize paying fair prices for high-quality ingredients that have reached full maturity.
Fairness also means rigor, consistency, and precision, which go hand in hand with the technical aspects of cooking.
FAIRNESS
We strive to be responsible toward our customers, partners, and teams. We are committed to giving our best to each of them, staying true to ourselves, and never betraying our beautiful authenticity.
