An exemplary model, Fontevraud Le Restaurant fits perfectly into Fontevraud Royal Abbey’s global project: ‘Fontevraud – sustainable city’, which has earned it ISO 26000 status. Heating and hot water for the restaurant, as for the rest of the site, is provided exclusively by the wood-chip fired boiler, avoiding the need to use fossil fuels.
By putting the emphasis on locally produced, high-quality, seasonal produce, Fontevraud Le Restaurant’s menu is an ideal extension of the Abbey’s environmental position. No fruit or vegetable that has travelled hundreds of kilometres is served on our tables. Some ingredients produced at the Abbey itself are even used, such as honey from our hives or herbs from the Saint-Lazare priory garden, at the heart of the restaurant. And the wines we promote are the major wines of the region, including the sparkling Saumur.
Fontevraud Royal Abbey’s commitment to sustainability, and thus that of the restaurant, is also concerned with limiting waste and the treatment of waste materials. Recycling takes place in the kitchen and organic waste is turned into compost for our 13 hectares of parklands. Finally, foodstuffs are not over-packaged. Nothing is overlooked to make Fontevraud Le Restaurant a model of culinary and environmental excellence.