With green electricity, energy-efficient appliances, seed saving and the carbon footprint of the dishes shown on the menu – everything has been thought out with eco-responsibility in mind. Vegetables and pulses, prepared in all manner of ways, take pride of place, eg the medley of lentils – stewed, emulsified and fried. And there is the odd nod to the chef's native Brittany, in the form of the cauliflower surf and turf, Guéméné andouille sausage and abalone.