Eco-responsible restaurant

Considering that it is essential to limit our environmental impact as much as possible, the Ginguette team pays full attention to the following principles:

Focus on local sourcing

Wherever possible, we look for local supplies:

  • Organic beef from Normandy.
  • 50% of our vegetables are organic produced in Les Andelys (25 km).
  • Normandy PDO cheese produced in Neaufles Auvergny (70 km).
  • Farm cider produced in Tilly (10 km), 90% of our apples come from the local orchard.
  • Bread produced in Giverny (Vexin flours produced less than 100 km away).

Optimize waste management

  • All our beverage containers are made of returnable or recyclable glass.
  • Disposable natural straw straws.
  • Our household products are biodegradable to the fullest extent of the regulation.
  • Our waste is sorted. Organic waste is delivered to a local farm.
  • Non-disposable table sets.