Our sustainable commitments
Fully aware of the impact our industry has on the environment, we have chosen to actively commit to an eco-responsible approach in order to preserve the current beauty of the mountains for everyone’s enjoyment—now and for future generations.
La Ferme de Cupelin was designed so that hospitality goes hand-in-hand with environmental respect.
Local and Seasonal Gastronomy
At our restaurant, we prioritize local, organic, and seasonal producers, thereby supporting short supply chains and reducing the carbon footprint associated with transporting goods.
Some of the producers we proudly showcase include: Minoterie Vulliermet, La Ferme des Roches Fleuries, Du Léman à l’Océan, La Ferme de Renard, Mieral, Maison Baud, Ferme du Poiset, Guillaume Gibouin, Pierre Gay, Jars, Axelle Gallet, Lehmann, Pierre Mariotte… as well as our own kitchen-made creations like house-baked bread, homemade butter, and the aromatic herbs and edible flowers we harvest from our gardens and the surrounding region.
Our single set menu evolves with the seasons, ensuring a cuisine that is both flavorful and environmentally respectful.
For the art of the table, we collaborate closely with several local and French artisans—ceramicists, leatherworkers, knife makers—who provide us with unique pieces while preserving their ancestral craftsmanship.
Our carnotzet (wine cellar) features a selection of wines and beverages from winemakers, brewers, distillers, and artisans who are deeply committed to respecting the soil and all living things.
We are proud to have been awarded 2 Ecotable macaroons, the first sustainable dining label in France that recognizes restaurants actively working to reduce their environmental impact.