A food project with a local, ecological and seasonal dimension

28 June 2019
1 min.

The Charlois Group restaurant favours a local supply to limit its carbon footprint and to have a better knowledge of the origin of products. The vegetable garden created behind the restaurant, Fumage artisanal du Nohain in Cosne-Cours-sur-Loire, Secrets de paysans and Estivin Primeurs in Coulanges-lès-Nevers, Les fromages du val d’Osseux and Les Jardins des Grillons in Rouy, the Biscuits Grobost in Saint-Péreuse and the oil-mill Brossard in Raveau thus provide an important part of the products consumed in the restaurant.

 

When local supply is not possible, suppliers are selected according to their ecological approach. For example, fish is shipped directly by Daniel Kerdavid, fisherman who does an artisanal line fishing minimizing animal suffering thanks to a traditional Japanesse technique: ikijime.

 

Charlois Group restaurant also selects its suppliers according to their own supply policy. Fabrice Seutin, baker installed in Narcy, a municipality located a few kilometers from Murlin, has been selected because his cereals come from farms located within 15 kilometers of his bakery. And the flour is produced in Narcy in the mill of Marteauneuf.

 

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

 

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