Régis, what does commitment mean to you?
Committing simply means giving meaning to your life through the profession you practice.
In practical terms, what is your favorite eco-gesture or the most effective action you take on a daily basis?
Mon écogeste favori au quotidien est lié à la lutte contre le gaspillage et ça c’est vraiment tous les jours.
My favorite eco-gesture in everyday life is linked to fighting waste — and that is truly an everyday effort.
Not wasting food, energy, or various resources. Making work easier also helps reduce waste.
How do you integrate this approach into your operational practices (hygiene, team management, environment, etc.)?
We integrate all of this within the teams. It is part of our shared commitment, just like the technical skills we learn.
We learn to respect the product.
The advantage is that all of this also stimulates imagination.
Yes, it creates value — for us and for our teams. It is a whole system. Observing nature, cultivating… all of this sharpens curiosity and adds value to our work. The cuisine that results from it is the outcome of thoughtful reflection, and it impacts the entire chain within the restaurant. It even creates a language — the words we use to describe our cuisine in service.
In your opinion, how can a sustainable approach enhance performance or create collective value?
It is an evolution that is not only necessary but also essential. At a time when we struggle to attract young people to our professions, commitment makes them more appealing. Giving meaning to our work — the added value it brings — makes it easier to attract a new generation that is eager for purpose.