Eco-responsible retaurant

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

More than 70% of our ingredients are produced within 80 km.

  • Organic beef produced in Andelys (25 km)
  • Fruits and vegetables more than 50% organic and produced in Bois-Jérôme (8 km)
  • Eggs produced outdoors in Hennezys (15 km)
  • Normandy PDO cheeses produced in Neaufles Auvergny (78 km)
  • Farmer cider produced in Tilly (10 km), 90% of the apples from the local orchard
  • Bread produced in Giverny (Vexin flours produced within 100 km)
  • Local beer produced in Gisors.

Optimize waste management

  • All our beverage containers are made of returnable or recyclable glass.
  • No plastic beverage or aluminum can
  • Our household products are biodegradable to the fullest extent of the
  • Our waste is sorted. Organic waste is delivered to a local farm.
  • Non-disposable table sets
  • Washable straws