The commitments of restaurateurs
By joining us, restaurateurs commit to volunteering some of their time to participate in culinary events, but also to favor good and beautiful regional products on their restaurant menu. The products processed must come, as much as possible, from local production, respectful of the environment and seasonality.
By being part of the Grand Sud Conservatory of Kitchens, producers work in a defined territory and commit to producing labeled, organic or higher quality products. Production must be as local as possible, respectful of the environment and seasonality.