Hiély-Lucullus

- Approximately 95% of our products come from less than 100kms away,
- 90% of our wines come from less than 100kms away,
- Our produce is in season and fully ripe, and the menu is deliberately short,
- We make the most of every product and keep waste to a minimum,
- Almost all the ingredients and condiments used in our preparations (leche de tigre, Parihuela...) are not thrown away. They are dried and then used as seasoning "salts" for our savoury and sweet dishes. Powerful and concentrated, they are natural and consistent flavor enhancers,
- We selectively sort residual waste and collect compostable waste,
- We don't stock our own produce, and market our products several times a week,
- Our orders are made to order to minimize waste,
- We grow our Peruvian herbs in our family vegetable garden and at our nursery/horticulturalist,
- Our fish is wild caught from small-scale fisheries, whose resources are not threatened,
- We have reduced the proportion of red meat on our menu by 85% year-round,
- The old coal cellar has been converted into a maturing cellar for our cachaille, a lacto-fermentation cellar, acetic fermentation for the production of our vinegars, and a drying cellar for land and sea delicatessen products,
- We have reduced the use of plastic by 90% in favor of glass and stainless steel in the kitchen,
- We work with an eco-responsible laundry for the treatment of our table linen,
- We use environmentally-friendly cleaning products,
- Our energy sources (gas and electricity) are "green" and certified "Guarantees of Origin",
- Optimized water management and 100% recovery of all our clean water.