The charcuterie is chosen by our hoteliers and is served with home-made organic pickles and sourdough bread.

Here we serve a simple, accessible and quality food. It is upstream that we carry out a minitous sourcing to make you discover the best. During the aperitivo or on our menu, discover here the partners we have lovingly selected for you. Pine honey, extra virgin olive oil 2nd harvest, Limnos PDO feta cheese, Kalamata olives and Kalamata olive paste come from Kalios, created by the Chantzios brothers who have made it their mission to make you discover the best of the Greek soil. And their products can be found today in the kitchens of the greatest chefs. The bread of the toasted ham and cheese sandwich on the menu comes from the Poilâne bakery. Since 1932, the French family business has kept its original intention: offerring quality bread by combining the art of living and eating well. Our fine vegetable creams, pickled and candied vegetables come from Superproducteur, a brand of 100% natural recipes from field to plate. Their products, often organic and in season, are prepared in French and Italian soils. Our tuna delicacy, fig pulp vinegar and spreads come from Aix-et-Terra, a factory that creates and manufactures exceptional aperitif recipes in Provence. Our organic pickles come from Les 3 Chouettes. They are made at Rungis, also known as the 'belly' of Paris, with vegetables sourced on a short circuit from farmers in the region. Our craft beers are proudly brewed in the water of the Pyrenean mountains by the Belharra brewery, which means 'hay' in Basque. Located in Bayonne, it pays homage to the Basque terroir. Our cider and apple juice are produced artisanally by Kupela in Astigarraga, with fresh apples from the Basque Country. Our fruit cocktails are produced by Borderline, a fruit specialist based in Saint-Denis.