About Sustainability

A continuation in promoting the philosophy of protecting the environment and supporting social responsibility, Chef Michele Dell'Aquila insists on the superior integrity of selecting primary sustainable producers worldwide and bringing them to The Manor.

Oyster from Gaey

The Geay family has been working in the Marennes-Oléron's basin for more than 140 years.

Senryo Eggplant from Okayama Prefecture

Senryo eggplant is the culmination of a rich natural environment and outstanding technology.

Brittany Lobster from 5DO Cinq Degrés Ouest

The family tradition of oyster farming and shellfish trading since 1895, they developed a high-pressure process for cold shelling and freezing seafood in Europe, which does not shock the animal and protects it from stress to obtain an incomparable quality of meat. (https://www.5do.fr/?lang=en)

Mediterranean Red Mullet from Les Viviers de Noirmoutier

Les Viviers de Noirmoutier operates its own oyster and mussel farms, where shellfish are farmed traditionally and sustainably in the clear waters of the Atlantic Ocean.

Miyazaki A5 Wagyu from Zen-Noh

They aim to maximize the return to the farmers in Japan while bringing the best quality products including Wagyu, rice, fruits and vegetables to the world.

Flowers from Marius Auda

Marius Auda started as a family business specializing in gardening in the 1960s in France.