Who are our producers?
The natural diversity of local products and the quality of service of local craftsmen and companies are a major asset for our restaurant. We like to work in short circuits with small regional producers to consume locally and be as eco-responsible as possible. You will find below the main producers and breeders we work with.
Headwood rafters
We get most of our cheese from Edith and Pascal, who live in a hamlet in the Grasse hinterland.
Toine's land poultry
Our poultry comes from the breeder Eric Martin. He raises his chickens in the open air on a piece of land inherited from his grandfather in the Haut-Pays at Pierlas.
the white feather
We select good fresh eggs in the respect of the animals and the environment in Vence in the heart of the Sine woods.
The fisheries of Menton
It is at the Pêcheries de Menton that our dear little local fishermen deposit their most beautiful fish, shellfish & crustaceans every morning.
Formia Parisian butchery
It is at the Boucherie Formia, an institution in the Principality, founded in 1884 by the Giaume family, that we get our best meat (beef and lamb).
The pigs of the Côte d'Azur
In Saint-Vallier-de-Thiey, we select our free-range organic suckling pigs in the heart of the Pre-Alps d'Azur regional nature park, at an altitude of 800m.