The Charter

— An Ambitious, Demanding Charter —

From salt to wine, butter to meat

Absolutely every product, in the kitchen or the restaurant’s stock, follows this charter without exception. It’s how we guarantee total consistency between our values and what we serve.

1
Offer a product that genuinely has flavor.
2
Respect animal welfare and natural cycles — "let time take its time."
3
Choose a sustainable, extensive production system that respects the environment.
4
Strictly comply with current health and safety standards.
5
Apply total transparency toward the public: traceability and production methods.
6
Work in organic or sustainable farming.
7
Sell products at a reasonable price.
8
Respect traditional production methods.
9
Make the most of local agricultural, human, and technical resources.

A charter for every product

This general charter is the minimum requirement. For each product family, we’ve defined a specific charter.

Sought

  • Farmer-bred seeds only
  • Save their own seeds and grow their own seedlings
  • Organic farming
  • Care for biodiversity (hedgerows, fruit trees, pollinator plants, ponds, beehives)
  • Maximum 3 hectares under production
  • Limited irrigation
  • Diversified production

Excluded

  • F1 hybrids
  • Pesticides
  • Chemical soil amendments
  • Heated greenhouses
  • Chemical fertilizer
  • Sulfur / copper (or minimal dose)

Sought

  • Natural pastures
  • Care for plant biodiversity
  • Long rotation practices
  • Extensive farming
  • Self-sufficiency (feed, seed, energy...)
  • Diversified production
  • Slaughter and transport that respect animal welfare
  • Label tied to small-scale, organic farming

Sought

  • Herd of no more than 40 breeding cows
  • Hardy cattle breed suited to the land
  • Systematic grazing whenever weather allows
  • Fed on grass and hay

Excluded

  • Pesticides / synthetic products
  • Housing not dictated by weather
  • Baled silage (>10% of feed)
  • Grain (supplement only)
  • Silage
  • Dehorning
  • Antibiotics

Sought

  • Extensive farming (10 ha/sow) fully outdoors
  • Herd of max 4 sows or 100 pigs/year
  • Slow-growing, hardy pig breed
  • Complete self-sufficiency
  • Fed from pasture + the farm's own production
  • Raised for at least 11-12 months

Excluded

  • Pesticides / synthetic products
  • Large White pigs
  • Indoor or semi-open housing
  • Nose rings
  • Antibiotics

Sought

  • Extensive farming (beyond organic standards) fully outdoors
  • Slow-growing, hardy poultry breed
  • Fed from pasture + grain supplement
  • Raised for at least 110 days

Excluded

  • Pesticides / synthetic products
  • Indoor housing
  • Beak trimming
  • Antibiotics

Sought

  • Extensive farming fully outdoors
  • Flock of no more than around 100 ewes
  • Slow-growing, hardy sheep breed
  • Complete self-sufficiency
  • Fed from pasture
  • Slaughter and transport that are respectful

Excluded

  • Pesticides / synthetic products
  • Indoor or semi-open housing
  • Hormone-based out-of-season breeding
  • Antibiotics

Sought

  • Raw milk only
  • Farmhouse-made
  • Hardy, local breeds
  • Hand or machine milking
  • Gravity flow rather than pumping
  • Natural cultures
  • Traditional aging methods
  • Natural cellars, ideally

Excluded

  • Saanen goat, Lacaune sheep, or Prim'Holstein cow milk
  • Pasteurized cheeses
  • Chemical, synthetic, or plastic components

Sought

  • Compliance with the beef and pork charters
  • Hardy, local breeds
  • Farmhouse-made
  • Natural, organic seasoning
  • Traditional methods
  • Natural cellars, ideally

Excluded

  • Additives (dextrose, colorants, nitrite salt, preservatives...)

Sought

  • Wild-caught and French
  • Caught in the wild
  • Boats of max 12m, crew of 3
  • Day trips only (for freshness)
  • Gentle techniques (line, pot, gillnet, diving)
  • Selective fishing, seabeds preserved
  • Nothing is discarded
  • Quotas respected
  • Fair pay for fishers

Excluded

  • Trawling
  • Dredging
  • Farming
  • Chemicals

Sought

  • Born at sea / natural spat collection only
  • Diploid only
  • Seeded on the seabed and bagged on tables
  • Low density / extensive production
  • No relocation after collection
  • Full 3-year growing cycle respected
  • Traditional oyster farmers

Excluded

  • Triploid / hatchery oysters
  • Intensive farming

Sought

  • Organic farming (the baseline)
  • Native yeasts
  • Hand-harvested
  • Minimal intervention (minimal filtration)
  • Wines with no additives
  • Estates under 10 ha favored

Excluded

  • Commercial yeasts
  • Chaptalization
  • Fining
  • Thermovinification, flash pasteurization
  • Winemaking additives (except limited SO2)

✓ sought ·   × excluded

— Share, Pass On, Debate —

We also love talking about this

A podcast and evening events that go beyond the plate: meeting the people producing food differently, and debating the shift toward good, clean, and fair food.

Visuel « Trois fois par jour » des Résistants : mains tenant des concombres mexicains

The Podcast

Trois fois par jour

The podcast that introduces you to the women and men producing, cooking, and rethinking what we eat and drink. Life stories, hands-on know-how, and reflections on the transitions underway—starting with the producers we work with all year round.

Listen to the Podcast

Events

Les Dîners Bavards (Chatty Dinners)

Since 2021, themed culinary evenings blending debate and cooking. Every Dîner Bavard opens with an intimate panel discussion with people who know the subject, followed by a multi-course dinner designed by our team to pair the flavors with the theme.

“The revival of cider and sparkling fruit drinks” · “What’s at stake for the Bretonne Pie Noir breed?” · “Myths and realities of switching to market gardening”

See Upcoming Dinners

— The Full Document —

View Our Detailed Charter

Download the Charter (PDF)