Attention several months of waiting to book.
APPROACH MY WASTEFUL ZERO RESTAURANT
The head is very involved in the process and has the will to do as much as possible. He works his card and its products to waste the least possible, while having a kitchen very high-end.
-The card is prepared with seasonal produce and the product is fully exploited
-Purchase in short circuit, local products and very regular replenishment
-as and to as the experience, portions have been adapted to maximally reduce the return of plate (remnants in the plates must be discarded)
-Chief pays great attention to the way in which the vegetables and meat are cut, so that there is minimal releases
-the food losses in the kitchen are almost zero
However the restaurant offers not systematically customers to carry his remains because the gourmet kitchen is difficult to exercise.