Because we do believe from the very depth of our heart that Luxury shouldn’t be promoted when it is practiced to the detriment of Nature and Human Beings, we are sincerelly commited to practice our activity in the most respectful and sustainable way.
Our Property inherited some virtuous common sense practices from the Good Old Times. These solid foundations stated, we keep challenging ourselves untiringly, because we consider sustanability as an neverending duty, we owe to everyone : our community, our teams and our clients.
Therefore, every year we set a new array of objectives :
- 2019 : plastic goods reduction,
- 2020 : waste reduction and upcycling,
- 2021 : staff wellness at work and carbon footprint reduction.
ORCHARDS, GARDENS & OUTDOORS
- Richly filled with centenarian trees, hedges and coppices, our 8-hectares Parc is a home for various birds, owls and wildlife (hedgehogs, mice and rats, frogs, mollusks, bees, dragonflies, butterflyes and a large variety of insects).
- Our Park shelters a protected wild orchid ; you may spot it in the “Allée des Beaux Jours” in Summertime.
- Our gardeners enrich the soils with a homemade compost made with the hundreds of kilos of vegetable leftovers from the Kitchens.
- Although we still use organic fertilizer once a year, we do not use any phytosanitary products in our gardens. Instead, we fight the parasites with biological control methods (insects, fungus, bacteries) and organic non-chemical treatments such as neettle manure.
- Most of the herbs and flowers you will taste in our restaurants are picked every morning in our kitchen garden.
- We have a Zero-Kilometer policy on flowers and the vast majority of the flowers and foliage that adorn our Maison grew onsite. When the gardens are “naked” we just use other kind of ornament, or we buy flowers that were cultivated in Les Landes.
- Strawberries, raspberries as well as some citruses grow in Eugénie-les-Bains (Mr Cazade – the strawberry producer – is 81 y.o. and still loves to run the countryside on his racing bike !)
- A large proportion of our vegetables (of which tomatoes) and our apples are grown 20 km away by the Bastelica Family ; The family settled their organic farm in 1978 ; we have been their most loyal client eversince.
- Poultry (chickens, guinea fowl, pigeons) and beef have been raised with respect and kindness in Chalosse (the way our small surroundings are named), in small farms, all run by families.
- We work directly with producers, farmers and butchers, not with wholesalers. This ethical choice guaranties the highest quality and fair remuneration for the farmers.
- We make our best in order the Michelin-3-Star Menu, Orangerie Menus and Ferme aux Grives Menu comply with sustainable fishing ; this means that we agree to be dependent on the catch of the night, and that some fishes may be not available.
- All the Menus in our different restaurants have been designed to eradicate foodwaste : overripe fruit are upcycled in breakfast jams, second category meats are revamped in delightful pâtés …
IN YOUR ROOM
- Single use plastic toiletries have been banned. They have been replaced by refillable containers, organic and fair trade products.
- Our cosmetic products are made especially for Eugénie’s guests by a french manufacturer with organic ingredients and no “nasty” chemistry. The refillable containers allow us to save hundreds of plastic waste every year.
- The complimentary water offered in the guest’s rooms is microfiltrated onsite. This measure spares more than 6 000 bottles and 50 truck deliveries every year.
- Linen is handled with sobriety ; cleaning processes involve mostly white vinegar, bicarbonate and vegetable soap.
- Torn linen is upcycled in baby linen, kid’s apparel or laundry bags. Bath towels are recycled in dust-clothes.
- We practice selective sorting of all our waste. This measure enhances waste reduction after our garbage is picked up.
- Backstage, our Maintenance Team is largely staffed with electricians, plumbers, woodworkers, painters and seemstresses ; their work allow us to extend all our gear’s lifecycle and promote reuse.
- When we create or revamp our guest rooms, lounges, dining rooms, gardens … we opt for french and local companies, labellised Living Heritage Company if possible. For every single procurement, we try our best to favour and promote the “Made in France” and “Made in EU” labels.
- Despite we are a seasonnal Property, our team is staffed with a large proportion of permanent contract positions. We also favour long-run seasonal contracts (9 months). As a result of our “Human Richesses” policy, staff turnover is very low in Eugénie, and some of our members work with us for more than 20 years. We are also very commited in senior employment and maintained employability for those who suffered mishaps.
Despite our efforts, our commitment to a better, kinder, more sustainable world is far from being fullfilled and we still have a lot to improve. Nonetheless we believe genuinely in this manifesto, and we try everyday to comply to what we set, without indulging in self-satisfaction or “Greenwashing” cynism.
We share this vision of life with our fellow Relais & Châteaux hoteliers, who launched in 2014 at the UNESCO the Sustainable Luxury & Artisan Hospitality Manifesto we still share accross 600 properties around the World.
Staff members, clients, suppliers … all of us share this sense of responsability we all owe to the today and future generations, and we are proud and happy to count on their sincere commitment.
Michel, Adeline et Eléonore Guérard