Ma première cantine
A host table in continuous service that offers crude quality and mostly local and organic products form mainly of boards or salads, but not only... Breakfast, brunch, lunch, snack, dinner, grocery or deli, my first canteen meets all needs.
Loved breakfast brunch with his pasta spread delicious.
Tip come with a tupperware to win the rest for the evening.
I have also repeatedly test sandwiches: tasty and original, hot or cold.
A small +: a children's menu balanced and original, very far from the steak chopped Frits.
NB: an address is also available at Odysseum (closed Sunday)
FIGHT AGAINST FOOD WASTE
Signatory to the Charter my wasteful Zero restaurant created by JCI Montpellier.
The accuracy of the inventory management to almost zero loss in the kitchen for a restaurant of this size is impressive. The wasteful is done mainly at the level of the plates and to combat it will surely offer a caramels (if you have your own containing it is even better).
So always to fight against the return of plate in addition to being delicious accompaniments are choice. However after testing to reduce the portions, they are back to the original size of the brunch and it's really nice so plan!
SUPPLY LOCAL AND ORGANIC
The owner developed a real involvement on the quality of their products. Almost everything is organic and local.
The beer comes from Mauguio - organic fresh bread is delivered every morning - coffee comes from a french manufacturer and is bio - salmon comes from the Saint Martin of the Crau smolt - meat and vegetables are purchased from local traders.