On my first visit to Plettenberg Bay in the Western Cape, I was pleased to find many stations where people could drop their recycling in the colourful bins. That was just one of the many signs that Plett is not only the ultimate holiday escape, but is a town built on firm eco ethics and awareness. Florence Chabanel, the French half of Le Fournil de Plett, is one of the drivers of this inspiring eco shift.
“Our passion is making our customers happy, in the same way you would treat your friends at home. We believe that you are what you eat, so nothing tops natural food that is chemical and preservative-free . At Le Fournil we are proud to make all our dishes from scratch, from home-made artisan breads to real stock for our hearty soups. Sourcing and offering free-range and organic products as much as we can is our ethic and neither Jane (co-owner) or myself are ready to compromise.”
“What difference do we make in the world? We actively participate in educating people’s taste as well as making our staff proud of their skills and their creations. So maybe we are not making a difference to the big world but we certainly do make a difference in our small, little world. “
Le Fournil de Plett prides itself in a business ethos and inspiring eco choices, which pave the way for bigger changes.
Pop in for an almond croissant and a cup of coffee, or visit their Eco Atlas page.