A committed group
In a changing world, we strive every day to make choices for more sustainable cuisine, better-preserved resources, and people respected and engaged in these collective changes.
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POSITIVE HOSPITALITY
In the face of our planet’s changing state, the food, hospitality, and restaurant industry and its ecosystem are key to agricultural, food, ecological and social transition. Every day, our teams work to respond to these challenges and reduce our impacts.
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Respecting the seasonality of fresh produce
Prioritising French and certified produce
Guaranteeing at least one vegetarian option on all our menus
Zero palm oil in our frying oils and in our new listings
Moving towards more sustainable fishing
Committing to greater animal welfare
OFFERING RESPONSIBLE CUISINE
As restaurateurs, we have a responsibility to take care of our customers. Our chefs and purchasing teams strive every day to improve our supplies in order to find the right balance between what is good, beautiful, and ethical.
PRESERVING NATURAL RESOURCES
Our activities as hoteliers and restaurateurs rely on what nature can provide us (buildings, furniture, energy, kitchens, etc.). It’s up to us to preserve it as much as possible to ensure the sustainability of our profession.
Waste sorting and recycling
Monitoring our water consumption
Measuring biodiversity impact
Reducing food waste
Monitoring our energy consumption
Carbon footprint and climate strategy
PLACING HUMANITY AT THE HEART OF PRIORITIES
People are at the core of our company and our decisions. We ensure quality work-life balance, respect, and equal opportunities for all.
Inclusion and diversity
Skill development
Workplace well-being
Engagement of all through training
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