A local, ecological, and seasonal food project

The Charlois Group’s restaurant has been committed for several years to a strategy of prioritizing local sourcing, which helps reduce its carbon footprint and provides a better understanding of the origin of the products. The vegetable garden created behind the restaurant, Fumage artisanal du Nohain in Cosne-cours-sur-Loire, Secrets de paysans, Estivin Primeurs in Coulanges-lès-Nevers, Les fromages du Val d’Osseux, Les Jardins des Grillons in Rouy, Biscuits Grobost in Saint-Péreuse, and Huilerie Brossard in Raveau, to name just a few, supply a significant portion of the products consumed in the restaurant.

When short-circuit sourcing is not possible, suppliers are carefully selected in France based on their environmental approach and commitment to biodiversity. For example, the fish is shipped directly by Daniel Kerdavid, a Breton fisherman who practices responsible artisanal line fishing and minimizes animal suffering using the traditional Japanese technique of ikijime.

The restaurant also selects its suppliers based on their own sourcing policies. For example, baker Fabrice Seutin, based in Narcy just a few kilometers from Murlin, was chosen because the wheat and other cereals he uses come from farms located less than fifteen kilometers from his bakery (Garchy for wheat and rye; Saint-Andelain for milling wheat). As for the flour, it is produced in Narcy itself, at the Marteauneuf mill.

Fresh and seasonal products for the utmost enjoyment of the employees and clients of the Charlois Group!

Visuals © D.R.