From the outset, people have been at the heart of our project, which is why the BRUT restaurant is committed to promoting the well-being of its staff at work by seeking to help them progress within the company.
We aim to develop our talents in an ergonomic and zen environment.
At BRUT we pay particular attention to the selection of our producers. who share our values and with whom we work closely. working together.
Because we believe that food is politics, we take care to offer fair remuneration to our producers and to keep rural areas alive.
In order to reduce our carbon footprint while guaranteeing contact with the producer, we have opted for a logistics platform that pools orders with other partner restaurants. In this way, we avoid empty runs during deliveries.
To reduce our carbon footprint, BRUT carefully selects all its products and favours water-efficient, local and sustainable farming. This care extends to all our products.
BRUT seeks to preserve ancestral breeds and methods. In particular, we select a Normandy cream made from Jersey cow's milk. This approach applies to most of our products.
Our restaurant is also committed to animal welfare. That's why we work with free-range animals and prefer line-caught fish, which is more sustainable and less harmful to the oceans. We also use free-range eggs.
Our restaurant is also a pioneer in organising the harvesting of our food waste, which is transformed into energy.
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