We receive our deliveries daily from a variety of exceptional producers. We have more than 150 suppliers in Italy, with artisanal know-how who we work with directly, without intermediaries. Alongside a transport route with groups in Milan for products from the North, and in Naples for produce from the South, and for certain ultra-fresh items such as mozzarella di bufala, we have trucks that drive directly from the caseificio to the restaurant so it is as fresh as possible. For example, we buy our prosciutto from our producer Lorenzo Bagatto, who makes 2,500 hams a year in San Daniele!
To continue to offer you dishes of which we are proud, we strive every day to do better than the day before. Today, more than 70% of the recipes in each of our restaurants are vegetarian. At Biglove, our restaurant on rue Debelleyme in Paris, this has risen to 100%, making it our team’s first veggie address. We constantly challenge ourselves to continue to reduce our carbon footprint: 96% of our products are seasonal, our wine list is filled every day with more bottles from organic and bio-dynamic farming. By 2025, 100% of the eggs and egg-based products used in our recipes will come from free-range or organically raised hens. Today our chicken meat comes from organic and/or red label sectors. In order to always maintain our standards, we are committed to respecting all the criteria of the European Chicken Commitment by 2026 for 100% and to continuing to source the vast majority of chicken meat from farms guaranteeing animals access to the outdoors, in all of our restaurants.
If you like our products, here we present their producers and their origins.
