{"id":1879,"date":"2019-10-08T18:44:06","date_gmt":"2019-10-08T16:44:06","guid":{"rendered":"https:\/\/letincellevaldisere.com\/la-demarche\/"},"modified":"2025-12-31T15:41:38","modified_gmt":"2025-12-31T14:41:38","slug":"la-demarche","status":"publish","type":"page","link":"https:\/\/letincellevaldisere.com\/en\/la-demarche\/","title":{"rendered":"La d\u00e9marche"},"content":{"rendered":"
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\nThe restaurant at \u201cL\u2019\u00c9tincelle\u201d has been designed in order to help efforts to save on energy by using three eco-conscious methods.\n<\/div>\n<\/section>\n
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Vertical<\/h2>\n

geothermic loop fields<\/h2>\n<\/div>\n
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\nGeothermal energy is a type of \u201cnatural\u201d heating, as it consists of the recovery of heat stored in the sub-soil to feed a heat pump, which will multiply it by a factor of three in our case.<\/p>\n

Heat captured by the probes allows the setting of a CoP (coefficient of performance), which designates the system\u2019s technical performance.<\/p>\n

CTM (Centralised Technical Management) has been installed in the building at \u201cL\u2019\u00c9tincelle\u201d, where this information system allows remote control of site activity and supervision of all the equipment.<\/p>\n

After running it for two seasons, we are pleased to confirm our ability to reduce overall energy consumption by a factor of 3.\n<\/p><\/div>\n

 
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Thermodynamic<\/h2>\n

balloons<\/h2>\n<\/div>\n
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\nThis system is the combination of integrated electrical resistance and a heat pump in order to heat water.<\/p>\n

Heat evacuated by ventilating the building serves as a resource measured in calories, in order to supply the heat pumps of the thermodynamic balloons.
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Plate<\/h2>\n

heat exchangers<\/h2>\n<\/div>\n
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\nHeat from the refrigeration system of cold rooms is recovered by the plate heat exchangers.<\/p>\n

These are used to pre-heat water intended to produce domestic hot water in the restaurant\u2019s kitchen.<\/p>\n

The building observes the requirements of French Thermal Regulation 2012 (RT 2012). The thermal survey we carried out defined and imposed a variety of measures implemented upon: roofing, door frames, basement, walls, flooring and sub-flooring, etc.<\/p>\n

Regulating and monitoring water and electricity consumption in the restaurant allow efficient management of energy consumption at the establishment.
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Eat<\/h2>\n

LOCAL<\/h1>\n
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The eco-conscious approach at the establishment also extends to the kitchen.<\/p>\n

Revolving around the area\u2019s produce, the menu at \u201cL\u2019\u00c9tincelle\u201d changes in accordance with the seasons, deliveries and Chef Pierre-Yves Casanova\u2019s flashes of inspiration.<\/p>\n

Ingredients are chosen from the short supply chain (cheese, yoghurt, fresh produce, etc.), from our local sources, who are keen to preserve the environment and the local economy!\n<\/p>\n<\/div>\n<\/div>\n<\/section>\n

 
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The sustainable restaurant<\/h2>\n

approach<\/h2>\n<\/div>\n
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\nIt is via the heightened awareness of its teams that \u201cL\u2019\u00c9tincelle\u201d implements its approach.
\nFrom preparing dishes to recycling waste, via cleaning with detergents that are eco-friendly, everything has been re-evaluated within a careful consideration of the eco-system.<\/p>\n

To reduce its carbon footprint, the restaurant has been arranged so that staff accommodation is on-site!\n<\/p><\/div>\n<\/section>\n

 
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OUR YOUNG AND ULTRA-DYNAMIC FAMILY TEAM,
EXTENDS A HEARTY WELCOME TO YOU AT THIS UNIQUE SPOT IN THE VAL D\u2019IS\u00c8RE.<\/div>\n
RESERVE A TABLE<\/a><\/div>\n<\/section>\n