RESTAURANT SEMO - LYON
Designed by KIDA Architecture
The restaurant charter: Country Bistronomy
The vegetables and herbs come mainly from their fields in the Monts du Lyonnais and are entirely cultivated by hand in a permaculture logic. All fresh products and fish come from the Auvergne Rhône Alpes region. The wine comes from 150km maximum around Lyon. In an effort to limit the amount of meat on their plates, when meat is present it comes from whole animals in order to work on every part of the animal. The green waste of the restaurant returns to the field.
