ECO-RESPONSIBLE

Day to day…

Our environmental responsibility is expressed – both towards our guests and visitors and our colleagues – through all of our daily activities. Our management of sustainable development issues applies equally well to areas of production, consumption and social interactions.
All the commitments we make reflect strategic thinking and small, concrete actions that evolve and are enriched every day…

Nicolas Carro dans un champs de courgettes
Photography credit | Alban Couturier

Towards local and responsible production

Alongside local producers and artisans, our activity, intrinsically linked to our territory, is part of a dynamic respectful of nature, and is never more relevant than when it is based on discovery, sharing, and the development of all.

Our cuisine would not be possible without the freshness and extraordinary quality of Brittany’s products and the constant exchanges we maintain with local producers.

  • Organic vegetables from Atao Bio
  • Kermen Ferme Bio in Carantec
  • The coconuts of Paimpol from Christine de Plougasnou
    Mushrooms from the Monts d’Arrée from la Ferme de Régis
  • Gwenaëlle Yven‘s shiitake
  • Carantec oysters by Alain Morvan
  • Fishing with the crew of the Sakana boat, and that of Franck Le Ven
  • The “blood” nest squabs from the Eneour farm

The circuit is even “extra-short” when our cuisine is “homemade” by promoting traditional preparation and preservation techniques and aromatic herbs from the garden.

  • Lactofermentation
  • Brine
  • Smoking
  • Homemade flavored vinegars and floral oils
  • Honey from our garden thanks to Guillaume Quéré
  • Breakfast spread

Our commitments are echoed even in the – local – choice of our partners and artisans

Art and decoration – All year round the restaurant walls host exhibitions and sales of local artists.

Ethical labels

  • We support the commitments of Ethic Ocean in its approach to the management of seafood. Ethic Ocean mobilizes all professionals by encouraging good practices in favor of the preservation of the oceans and their resources. All stakeholders, ocean users, are responsible and collaborate to find solutions that allow the oceans and their resources to be used responsibly, with less impact on the oceans, ecosystems and the communities that depend on them.
Producteur, producteur local, produit bio, écologie, développement durable, durable, écoresponsable, écoresponsabilité, sustainable, sustainability, restaurant, michelin star, chef michelin, chef étoilé, restaurant gastronomique, gastronomie, responsabilité, écologie, étoile verte , restaurant écologique,
Photography credit | Alban Couturier
Photography credit  | Gaël Morvan, Festival de Quintin

For controlled consumption

Constantly rethink and adapt our processes, use “virtuous” products and implement eco-responsible methods

Service side

  • We have chosen to welcome you by having new oak tables custom-made – which we no longer cover… The service no longer requires laundry operations, which consume water and energy for transport.
  • The waters served at your table – still and sparkling – are filtered and bottled on site, reducing the carbon impact and reducing waste.
  • All our bio-waste is transformed and recovered into an organic substrate. The volume and weight of food waste is reduced by up to 90%. Storage and collection costs are then also reduced. Odors are permanently eliminated and the hygiene of the premises preserved. And – above all – the substrate produced can be recycled and returned, to enrich it and grow new vegetables, in the soil… To make them aware of this approach, at the end of their meal, we give all our customers a small box containing substrate and a small seed to grow in their garden…
  • In our toilets, towels, to avoid the ecological impact linked to their cleaning and transport, have been replaced by hand dryers.
  • A charging station for electric vehicles, compatible with all brands – Type 2 / 22kW / Three-phase alternating – is available for our customers.

Back office side

  • In the kitchen, we are gradually replacing all plastic boxes with stainless steel, which is much more durable.
  • All of our cold room refrigeration systems have been replaced with new units using R449 gas, which offers improved energy efficiency and environmental properties, with zero ozone depletion potential. The location of our refrigerators has been optimized, in the basement, on the north side. This intervention was supported by ADEME.
  • The renovation of the rooms, incorporating the best eco-responsible practices, is currently being studied.
  • The choice of our new, more ecological boiler is also being studied.

At your service…

Be part of the – circular – economy of a territory, and promote sharing in all its forms.

With La Route des Pingouins, of which the Hôtel de Carantec – Restaurant Nicolas Carro is a part, we are developing a sustainable and caring human resources policy.

  • The Route des Penguins has initiated its change of status towards that of a social and solidarity enterprise, the objective of which is therefore, structurally, defined as being of social utility.
  • Our employees, both for the hotel and the restaurant, benefit from advantageous working conditions, participatory management and the mobility possibilities offered by the various establishments on the Route des Pingouins.

We are involved in the training of young people, and work throughout the year with students from vocational and general schools.

The restaurant outside the walls… To share experiences and know-how with our guests in a friendly and much more widespread manner.

A recognized player in the local economy, we are also involved in promoting regional tourism.