Local, Organic, and Sustainable Cuisine at Restaurant Victoire

At Victoire, we are dedicated to offering a cuisine that respects the environment, supports local producers, and fights against food waste. To achieve this, we work with local farmer Thomas Marais, who supplies us with unsold organic vegetables, often from surplus production. These products, as fresh and flavorful as those found in stores, are sometimes overlooked, but we give them a second life in our dishes.

Chef Nicolas Ferrer uses these organic vegetables in creative and delicious recipes, highlighting the quality and freshness of local products. By choosing to incorporate them into our cuisine, we help reduce food waste and promote more responsible consumption.

CEvery year, nearly 1.3 million tons of unsold organic fruits and vegetables are wasted in France. By valuing these products, we contribute to an environmentally friendly approach and the promotion of sustainable agriculture.