OUR RESTAURANT IS COMMITTED At Grazie, we care about your health and the planet's. With our teams, we participate in building a supportive, sustainable, and more equitable world. Ecological Transition in France By becoming a shareholder of Ferme de l'envol, the Grazie restaurant participates in the emergence of a new agricultural and food model, respectful of the earth and humans. By becoming a customer of Ferme de l'envol, Grazie commits to sourcing vegetables from organic farming, without any chemical inputs or pesticides, but also through short supply chains - Ferme de l'envol is located in Essonne, 28 km from Paris. Thanks to this commitment, you will find all these wonderful vegetables on your plates. Environmental Commitment We create our menus using a wide variety of products from organic farming and the work of producers who respect the earth and its ecosystem. Our wine cellar consists mainly of natural and/or biodynamic wines. We serve you micro-filtered water to reduce pollution from transport and packaging. We recycle all our organic waste, which is transformed into bio-compost and biogas. This committed choice helps combat food waste. 100% of the restaurant's electricity comes from Enercoop, a renewable energy supplier. We predominantly use certified organic cleaning products.
spontaneous fermentations give, among other things, fermented notes (cider, bread, sourdough...) the ciders and beers we offer come from them. beers obtained by these methods are rare and surprising, and have aging potential.
The Roman pizza The Roman pizza embodies a unique cultural and social aspect of Rome. It has several distinct characteristics that set it apart from other pizzas. The dough for Roman pizza is thinner and crispier. Unlike its Neapolitan cousin, Roman pizza uses a thinly rolled dough to achieve a light and crispy texture when baked. The texture of our pizza is achieved through a 5-day long fermentation, making it more digestible and crunchy. Its specificity also lies in the cooking process, which is crucial: a slower cooking method in a less hot oven allows for a thoroughly cooked and crispy dough across the entire surface. Most of the toppings on our pizzas are added after the dough is baked to preserve the flavors and nutritional qualities of the carefully selected ingredients. They are sourced from organic farming, particularly from the Ferme de l'envol.
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