With a special attention to the locavore movement, we are devoted to working with our partners, employees and guests to implement simple, effective and sustainable measures. We are aware that everyone, on their own scale, can have a significant impact on the environment.
Our Chef Emmanuel Lehrer and his team work closely with our gardeners to create delicious menus by incorporating vegetables and herbs from the garden.
In the long term, our goal is to supply the majority of dishes with products from our vegetable garden.
The Domaine also works with small local producers in order to encourage local food network.
From the region to your plate!