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Hotel Restaurant

Our engagements

With Harris Sheikh,
the Director of the Hotel Edgar & Achille

How would you describe the hotel ?

Edgar & Achille Hotel is a friendly, intimate and warm place to live that offers customers different experiences on each of their visits thanks to its unique rooms divided between two buildings and decorated by more than twenty artists.

According to you, what is a “responsible hotel” ?

It is a hotel that cares about the well-being of its customers while respecting the environment, which tries to involve its customers in its approach by broadcasting small messages that are at the same time simple and important regarding the behaviors to adopt individually and collectively within the establishment… and to give ideas to bring back.

What do you concretely do on a daily basis to sort and recycle ?

We sort paper, bulbs, batteries, plastics. We collect the plastic caps from customers’ bottles or from our own cleaning products to give them to an association in order to finance medical equipment for people with disabilities. Our bathrooms are equipped with dispensers of shampoo and shower gel in order to limit the individual packaging and therefore our waste. The coffee grinds will be used for our plants or will be recycled with the organic waste from our restaurant and transformed into green energy…

And what about your Energy ?

We have a hot and cold reversible heat pump. This technology saves electricity compared to standard heating and is just as efficient. The insulation is done from the inside for greater efficiency. The sheets are changed every 3 days for the same client. They can also choose less frequent washes of their towels in order to save water, transport and washing products. We regularly carry out maintenance operations to replace worn elements (bulbs, washers, gaskets, etc.)

Are there any upcoming projects to go further in your approach?

We are thinking about eliminating all of our single-dose products in the room, which is not an easy exercise without disappointing our customers who like the idea of the little « gift » they find in their bathroom, We want to vegetate the facade of the hotel, we dream of a vegetable garden on the roof… and now we are also committed with, for example, the auctioning of stays with us to donate all the funds to associations such as “ViensSeeMonTaff”, “Maison des Femmes 93”, “Info-Endometriose” or the nursing staff during confinement. In fact, it is the period during which we opened our kitchens to prepare more than 2,000 meals for various associations (“Secours Populaire”, “Salvation Army”, “Emmaüs”, etc.) in collaboration with the Refettorio Paris and the artist JR.

Harris Sheikh responsable de l'hôtel Edgar & Achille

With Serge Leignel,
The Chef of the Edgar Restaurant
and Alexandre Aubry,
The Director of the Edgar restaurant

How would you describe your kitchen ?

Serge: We mainly offer seafood and also vegetarian dishes and some meats. It is a cooking refined home cooking which sublimates quality and seasonal products.

For you, what does mean “responsible cooking”?

Alexandre: It is a respectful and committed cuisine that favors our health, respect for the environment, and quality of dishes and fight against waste.

How do you cook responsibly throughout the whole year?

Serge: We adapt to the seasons and to what nature can offer us. We always order in small quantities to have good fresh products and avoid food waste.

How do you choose your suppliers? Depending on what criteria?

Serge : Depending on their involvement in our approach, their respect for the environment and its ecosystem, their ability to deliver us high-quality products every day.

You are a seafood restaurant, what are your requirements?

Serge : To work with French producers who are aware of preserving marine resources and respecting fishing quotas. The fish, crustaceans and shellfish are offered to us by our supplier depending on the season to guarantee us traceability and ultra-freshness. Our fish are line-caught and not farmed or Label Rouge certified.

You also have meat on the menu, where does it come from?

Alexandre : All our meats are from France. For example, our cuts of beef are from Aubrac and Limousin, our dried beef comes from the Paris region…

Are your fruits and vegetables organic?

Serge : We work with suppliers who are committed on a daily basis to support agriculture based on local economies. They collaborate all over France with small producers committed to reasoned and sustainable agriculture. As a result, our fruits and vegetables come from short circuits and are mostly organic.

And what about your alcohol ?

Alexandre : We have more and more wines and spirits deriving from reasoned circuits and some are organic or natural.

What are you actually doing to reduce your impact on the environment?

Alexandre : Our restaurant is committed to no longer use the single-use plastic. Our napkins are compostable. We recycle our waste and 100% of our organic waste is recycled and transformed into green energy and fertilizer by Bionerval. As for our food oils, they are recycled into second-generation biodiesel. We have more vegetarian dishes on the menu.

And what are you doing against food waste?

Serge : We order in small quantities. Our broths are made from vegetable peelings, meat trimmings are used for our sauce bases, our smoked fish is made from certain fish bones and our breadcrumbs and croutons, with the bread from yesterday’s bread.

Serge Leignel chef du restaurant Edgar Alexandre Aubry, restaurant manager and his assistant Francky Zibi

Alexandre Aubry, restaurant manager and his assistant Francky Zibi