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.

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.

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.