The Relais de la Poste de Magescq restaurant has been a locavore establishment for years. Jean Coussau and all the employees of the Relais de la Poste hotel and restaurant are all working in the same direction to give Maison Coussau an eco-responsible status.
Chef Jean Coussau and his niece Chef Clémentine Coussau are at the forefront of sustainability. The treatment of food waste , the use of local and seasonal ingredients, the ecological footprint, the treatment and recycling of general waste and sustainable management are an integral part of Maison Coussau's approach to 'a better world.
The chefs are aware that the planet must be preserved and everything must be done to fight against all forms of pollution. Both chefs take responsibility for their ethical and environmental standards . They work with ethical suppliers and producers to avoid waste, and strive to eliminate plastic and other non-recyclable materials from their supply chain when possible .
Jean and Clémentine work closely with local farmers, ranchers and fishermen . They do wild picking in the woods , they have their own chickens and work closely with the Grocq Ga barrus family from Magescq who grow fruit and vegetables organically for the Relais de la Poste .
Another proof that the Maison Coussau is an establishment that does everything to reduce its carbon footprint, the Relais de la Poste produces its own electricity thanks to the solar panels installed on the roof of the hotel. The House also has its own laundry which avoids the use of external services and therefore hydrocarbon pollution. Jean Coussau is also interested in regenerative agriculture methods, such as working with food forests and other techniques.