Concerned about the impact my restaurant could have on the environment and the respect for everything around it, we built a 100% electric building using a wind energy supplier.

We recycle waste, using three composters in our garden.

We use a heat pump to air condition or heat the restaurant room with a compensation battery to avoid losing energy.

We work mainly with small local producers around us and Loire fishes from Sylvain Arnoult. Our menu is therefore more based around the arrival of new products rather than seasonality. All the vegetables and aromatic plants come from our garden located 200 meters from the restaurant.