Running a restaurant in an environmentally friendly way is a real challenge. We are always looking for new ways to reduce our environmental footprint.

A natural first step was to prioritize local and ultra-local ingredients, in order to limit long-distance supply chains. We also focus on organic and responsible farming, to support the artisans who share our values.

In the kitchen, cutting waste by using every edible part of an ingredient is central to our approach. That process of innovation pushes us to invent new ways of cooking what would once have been seen as scraps.

Our drive to do better guides every decision, from eco-friendly cleaning products to reusable containers. We encourage and make it easier to choose greener transportation, offering bicycle parking to our team members and supporting their pass for the City’s public transit service.

It all adds up to a daily commitment to our precious natural heritage.