Modern luxury says this: exclusivity is not at odds with sustainability. When it comes to sourcing, we go local first. It’s time consuming and laborious at times but it’s worth it. At L’Orangine, dishes are placed down in front of you and the provenance is disclosed–lentils from Cilaos, trout from Langevin, watercress from Salazie… The ingredients are sublimated into a much bigger story. The honey served at breakfast is even closer to home. Wander in the garden and you’ll stumble upon a wooden structure inside which are bee hives. We love a spoonful of our own honey on crêpes in the morning.