Prevent food waste

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We implement measures in our culinary production labs to prevent food waste at the source. If dishes are not fully consumed, we redistribute the surplus to charitable organizations, relying on a systematic collection system in partnership with the SAVR.

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Prioritize seasonal products and increase the share of local and certified sourcing

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We closely monitor our responsible purchasing indicators, such as the proportion of fruits and vegetables bought in season (>80% in 2025), as well as French origin for meats (> two-thirds in 2025), dairy products (>90% in 2025), flours (>95% in 2025), and honey (>80%).

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Develop an attractive plant-based offering

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We are committed to offering our guests plant-based or vegetarian culinary creations that are both indulgent and low in carbon impact, representing nearly a quarter of our clients’ choices in 2025.

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Achieve 100% sustainable fishing

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We exclude endangered species from our menus and strengthen our vigilance regarding fishing methods and sourcing areas, in order to preserve marine resources.

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Serve 100% free-range eggs

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Our goal is to ensure that all our fresh eggs come from free-range hens, supporting a supply chain that better respects animal welfare.

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