Hygiene and safety

We are audited twice a year by the organisation BVC (Bureau de Verification et Contrôle). They control our facilities, and processes. We have a systelm of perfect traceability  of all raw materials entering the kitchen.
We know the origin of a product, its delivery time, date, and temperature. The moment it was prepared, cooked, and served. The temperatures of all fridges are controled and recorded twice daily.

Each month the laboratory Lidal takes samples of several products chosen at randon for complete microbiological testing. Thanks to these procedures, and our investments in the kitchen equipments we have obtained the certificate of conformity ASAR (Association pour la Securité Alimentaire en Restauration) given to restaurants with the highest levels of conformity to their standards.

But we do not rest on our laurels. It is an every day battle to assure the perfect quality and freshness of the food we serve, and to avoid the slightest incident.