Are you familiar with the innovative "From Garden to Plate" concept of the "A l'Epicerie" restaurants? ?
This initiative will win an award in 2023 is based on collaboration between A l'Epicerie" chef and gardener.
The Chef determines the fruit and vegetable requirements for the future seasonal menu, while the Gardener manages the production and operation of the restaurant's urban farm throughout the season.
During the winter of 2022-2023A l'Epicerie" has launched its first two urban farms in Chantilly and Saint-Germain-en-Laye.
In summer 2024, five new urban farms will open their doors in
- Saulx-les-Chartreux (300 m² vegetable garden),
- in Chartres (180 m² vegetable garden),
- at Nice Saint-Laurent-du-Var (130 m² vegetable garden),
- in Villefranche-sur-Saône (80 m² vegetable garden) and
- at Cannes-la-Bocca (160 m² vegetable garden).
In 2025, "A l'Epicerie" Maintenon and other establishments will be joining this eco-responsible and virtuous initiative.
The "From Garden to Plate" concept of "À l'Épicerie" restaurants respects seasonal cycles and aims for self-production of 15 to 25 % of requirements, while offering unique flavours, combating food waste, reducing the carbon footprint and promoting authentic moments between employees, partners and customers.
Essential features of a vertical or horizontal vegetable garden / "A l'Epicerie" urban farm:
- 63 % reduction in CO₂ emissions per kg of product
- Saving 90 % of water
- Six times greater yield per m²
- Production tailored to requirements
These data have been validated by independent experts and certified by Ecocert, with measurements carried out by Agripolis on two sites over three seasons.
Our partners :
Operator : Agripolis Urban Farms, an Atypio Group company
Design and installation: Abp Architectes, a long-standing partner of Atypio
