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For several years now, the team of the restaurant Sous les Micocouliers has been eager to offer its guests quality products, seasonal and most of which are local. " From this conscious approach, the desire to turn to organic farming has become a must, as a necessity. For in our stewardship role and through the use of organic products , we wish to participate in a movement towards a more harmonious world, respectful of nature and humanity "explained Pierre-Louis and Céline.
In order to eat, this universal act, daily and natural, can become an act of benevolence for oneself, for others and for the planet, a simple act of meaning, a source of pleasure and sharing.



What is "locavorism" ?

The locavore ecological and economic movement advocates the consumption of food produced within a radius of about 200 km around its home. Locavores attempt to reduce the distances, costs and ecological consequences of food delivery. A movement that allows harmony between populations and territories. A return to basics somehow.
This mode of consumption helps to maintain the diversity of landscapes, cultures and ecosystems. Finally, local, also known as seasonal , which allows people to enjoy fresh, more tasty products than when they are picked and shipped for thousands of kilometers or grown without natural sun, for example.
Locavorism enables small producers, farmers' cooperatives, AMAPs (Association for the Maintenance of Peasant Agriculture) and local traders and craftsmen to live and resist competition.
Being locavore is an art of living that should not be taken literally as a unique and non-changeable mode of consumption. It is a concept that deserves attention and is applied, each one at his level, according to his possibilities, his means, without falling into the extreme! Consuming durable should not be a constraint just as eating should remain a pleasure!





We do not inherit the land of our ancestors, we borrow it from our children
Antoine de Saint-Exupéry