Park

The Chef is strongly involved in eco-responsibility, an inseparable value from the cuisine of tomorrow: vegetable garden, beehives, greenhouse, dehydrator contribute to the more virtuous operation of the restaurant. The 3-star restaurant is also Ecotable certified, a label which rewards establishments promoting an ecological approach, and winner of the special “Ethical and environmental responsibility” prize from the List.

Vegetable garden

Audrey and Benoit Deloffre, market gardeners for Assiette Champenoise for around ten years, support us in the production of fruits and vegetables.
Together, we installed a vegetable garden in the park in order to be as close as possible to the kitchens. Our 2 market gardeners search every year for rare, forgotten or even extinct seeds and together, we revisit classic products.
You will discover their vegetables on the menu: onions, beets, carrots, and many others accompanying our meats and fish.

Greenhouse

Under its glass plates hides the Assiette Champenoise greenhouse. You can find several kinds of fruits and vegetables there that have organic cultivation in common. In order to protect them from external aggressions such as wind and rain, they are placed in a greenhouse to allow them to develop.

Hives

During your stay at home, you may have the opportunity to discover our hives at the bottom of the Park. Since 2017, we have been working on the creation and development of our Acacia honey with Marc-Antoine Janody of Miel des Sages.
Our hives also allow us to create “Honey from our hives”: a dish on the restaurant’s menu.

Responsible cuisine

Our House is fully committed to a more virtuous and responsible operation by fighting against food waste. The development of a vegetable garden, a greenhouse, an aromatic herb area and an edible flower garden in the Park contribute to this desire.
This eco-responsible approach also includes the limitation of transport, promoting the reduction of C02 emissions. This is why many local producers and market gardeners supply the restaurant.
In the kitchen, the Chef’s teams demonstrate daily reflexes in the use of products to limit waste.
Finally, the organic waste produced daily is transported to a dehydrator. Every day, 8 kilos of fertilizer are fed to the vegetable garden.
Our restaurant was rewarded for its excellence in this area by receiving the “special ethical and environmental responsibility prize” from La Liste, Top 1000 of the best restaurants in the world.