OUR COMMITMENTS & ACTIONS

OUR SOCIAL & ECOLOGICAL COMMITMENTS

OUR COMMITMENTS

We are delighted to welcome you to our establishment.
From the outset, respect for the environment has been at the heart of our business. For ourselves, for you and for future generations, we do our utmost to minimize the impact of our activity on the environment.

RAISING AWARENESS AMONG OUR TEAMS AND CUSTOMERS

Our environmental manager has undergone specific training on the challenges of sustainable tourism, environmental preservation and CSR;
Our teams are trained in the eco-gestures to be observed in their daily tasks;
We choose our service providers and suppliers on the basis of their sustainable and social commitments;

YOU CAN CONTRIBUTE TO OUR APPROACH:

You can opt for a more eco-responsible approach by choosing to hang your bathroom linen on the pegs or towel dryer, thus avoiding daily washing. If not, our team will systematically replace the towels left on the floor.
Bed linen will only be changed if requested at reception or by calling 9.
To reduce your energy consumption, please maintain your room temperature at a maximum of 22°C in winter and a minimum of 22°C in summer for air conditioning.
Our hotel has waste sorting garbage cans in the lobby, so you can sort your own garbage

WE SAVE WATER & ENERGY

We have installed water economizers/pressure reducers on taps and showers so as not to deplete the resource;
We read our water and electricity meters every month to better manage our consumption;
We replace every light bulb with an LED or low-energy bulb, and have already fitted more than 75% of our lighting;
All our lighting is LED, which means energy savings and similar comfort for our customers.
We have installed presence detectors and timers in common areas and corridors to limit energy wastage.

WE LIMIT & SORT WASTE

We have set up several selective sorting points; all our rentals are equipped with a pre-collection bag;
We work with a majority of products in bulk or in large packaging to limit unnecessary packaging;
We sort all types of waste, even bio-waste, for recycling in a methanization plant for redistribution to local players;
We develop our partnerships to have products in large packaging to limit unnecessary packaging;
We offer only reusable, recyclable and environmentally-friendly products;
We have set up displays to assist our customers and employees in sorting waste and complying with local regulations;

WE CARE ABOUT THE WELL-BEING OF OUR CUSTOMERS:

The products used to clean our rooms and common areas are all eco-labelled, which means better air quality and fewer health risks.
Our establishment is completely non-smoking.

AND MUCH MORE:

Our green spaces are maintained without pesticides, and we use alternative methods to control weeds and insects.
We have partnerships with local recycling companies and donate our old equipment;
Each year we commit to new criteria to perfect our approach, so don't hesitate to share your ideas with us!

EVERYTHING YOU NEED TO KNOW ABOUT THE FLORA AND FAUNA OF PARIS

A RESPONSIBLE CUISINE

WITH SERGE LEIGNEL, CHEF OF EDGAR RESTAURANT AND ALEXANDRE AUBRY, DIRECTOR OF EDGAR RESTAURANT

How would you describe your cuisine ?

Serge : "We mainly offer seafood, but also vegetarian dishes and some meat. It's a refined home cooking, which sublimates quality and seasonal products."

For you, what is a "responsible cuisine"?

Alexandre: "It's a respectful and committed cuisine that prioritizes our health, respect for the environment, the fight against waste and the quality of the dishes."

How do you manage to cook in a responsible way all year round?

Serge: "We adapt to the seasons and what nature can offer us. We always order in small quantities to have good fresh products and avoid food waste."

How do you choose your suppliers? On what criteria?

Serge: "Based on their involvement in our approach, their respect for the environment and its ecosystem, their ability to deliver quality products to us on a daily basis."

You are a fish restaurant, what are your requirements?

Serge: "To work with French producers concerned with preserving marine resources, to respect fishing quotas. Fish, shellfish and crustaceans are offered to us by our supplier according to seasonal products to guarantee traceability and ultra freshness. Our fish are line-caught and not farmed or Label Rouge certified."

You also have meats on the menu, where do they come from?

Alexandre: "All our meats are of French origin. For example our beef cuts are from Aubrac and Limousin, our beef jerky comes from the Paris region, our duck breast from the southwest..."

Are your fruits and vegetables organic?

Serge: "We work with suppliers who are committed on a daily basis to supporting agriculture based on local economies. They work with small producers all over France who are committed to sustainable agriculture. As a result, our fruits and vegetables come from short circuits, and are mostly organic."

And your spirits?

Alexandre: "We have more and more wines and alcohols from reasoned circuits and some are organic or natural."

What are you doing concretely to reduce your impact on the environment?

Alexandre: "Our restaurant is committed to no longer using single-use plastic. Our napkins are compostable. We sort our waste and 100% of our organic waste, is recycled and transformed into green energy and fertilizer by the companý Bionerval. As for our food oils, they are recycled into second generation biodiesel. We have more vegetarian dishes on the menu."

And against food waste ?

Serge: "We order in small quantitieś. Our broths are made from vegetable peelings, meat trimmings are used for our sauce bases, our fish smoke is madé from some fish bones. And our breadcrumbs and croutons, from the day-old bread..."