Restaurants in Saint-Julien-Chapteuil

On the market place in Saint-Julien-Chapteuil in Auvergne, you'll find Maison Vidal, a family-run business housing two establishments: a fine dining restaurant awarded two toques by Gault & Millau and Le Bistrot de Justin, rated Bib Gourmand by the Michelin Guide.

Firm believers in the importance of an ecological and sustainable approach, the Vidals promote local and seasonal produce and are committed to respecting the environment.

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A sustainable and eco-friendly cuisine

Keen to limit its environmental impact, Maison Vidal is committed to a strong eco-responsible approach. Each and every action carried out in the kitchen has been thought through with this in mind.

The establishment has invested in a dehydrator that dries bio-waste and transforms it into a rich, dry material that can be reused as fertiliser.
This system reduces organic waste by 90% and helps to enrich the surrounding soil, as the compost is shared with local market gardeners, schools and individuals.

This initiative is further enhanced by the fact that our takeaway products are packaged in recyclable cardboard.

All non-organic and non-avoidable waste is carefully sorted to ensure maximum recycling. And to take this ecological initiative further still, Maison Vidal is planning to install solar panels which will enable it to be 40% self-sufficient in energy.

The chef's cuisine is based on a sustainable approach, with the utmost respect for nature and carried out in the interests of future generations.

Maison Vidal, commitments & partners, Saint Julien en Chapteuil

Short food supply chains

Although Maison Vidal in the Haute-Loire is made up of two separate establishments, it operates with a single kitchen as part of its environmentally-friendly approach.

The vast repertoire of ingredients from local producers and farmers means that we are able to respect seasonality and stock both our restaurants with the finest produce, while at the same time reducing the carbon footprint associated with sourcing.
The partners of Maison Vidal are chosen for their farming methods, most of which are biodynamic.

Several times a week, the chef and his team visit local producers or markets to select the produce that will inspire their current menus.

Every piece of fruit, vegetable, meat or fish is subject to careful anti-waste assessment, and is treated with respect and prepared, as far as possible, in its entirety by the team. What cannot be used is transformed into compost.

Each and every day, the team makes a firm commitment to conserving resources, including food and water, and minimising waste.

And indeed, in recognition of this daily endeavour, Maison Vidal has received an award from the Haute-Loire Chamber of Commerce and Industry.