Our Commitment to Gourmet and Eco-responsible Cuisine.
Since its inception, Fitz Group has been committed to becoming eco-responsible in partnership with Ecotable, offering our customers delicious and healthy cuisine with complete transparency.
We have reassessed our approach and sourcing practices using Ecotable's Impact platform, which allows us to audit and analyze our environmental footprint. We are proud of our Ecotable Label and our Resto-Score rating, an exceptional achievement for an experiential restaurant group in Paris
Our Strengths
Authentic home cooking, without processed products
More than 97% of our ingredients are raw and fresh, offering a culinary experience that is both gourmet and healthy.
Valorization of vegetables and legumes
Our menus offer several vegetarian options, with particular attention to the seasonality of fruits and vegetables grown in France.
Support for local farmers
We mainly source French meat to guarantee quality traceability and support our farmers.
Commitment to sustainability
We're increasingly promoting the use of sustainably sourced products, like our organic salmon at Vesper, and we don't include any fish from endangered species in our menus.
Healthy environment
We maintain a healthy atmosphere by eliminating gas emissions in the dining room and kitchen, thus ensuring the well-being of our customers and our team. In addition, we use certified ecological cleaning products, and we do not use any plastic in our cooking, heating, or serving processes.
Responsible waste management
Systematic selective sorting, recycling of used oils, installation of a grease trap, and local composting nearby in order to limit pollution linked to transport and contribute to greening the city of Paris.
Social responsibility
We integrate people with social and professional difficulties, raise awareness against violence and harassment in the kitchen, and our staff meals follow our eco-responsible commitments.
The Écotable label recognizes the most virtuous restaurants in France.
The 200 Points Evaluated:
Environmental health
Agriculture: Food supply production methods (conventional, organic, biodynamic agriculture, etc.).
Energy: Nature of the energy consumed (electricity from renewable sources, etc.)
Waste: Practices for reducing and recovering food and non-food waste.
Human health
Employee well-being: Measures put in place to ensure the mental and physical well-being of teams.
Direct producer link: Short-circuit work with producers, knowledge of suppliers.
Processed products: Presence of ultra-processed products, which may be harmful, in the supply.
Animal health
Livestock farming: Practices for raising products derived from animal exploitation.
Fishing and aquaculture: Methods (trawling, dredging, line fishing, etc.), areas and periods for fishing marine products.
Place of vegetables: Vegetable portion à la carte/on plates, proposal of vegetarian options/links.
