A hectare of lush greenery unique to Nosy Be. An oasis of greenery where you can admire typical Madagascar vegetation and flora.
Use of fresh market garden products. From the vegetable garden to your taste buds.
The hotel Le Grand Bleu de Nosy Be is committed to using only fresh products in the preparation of its dishes by sourcing quality products available in the immediate area of the hotel with local market gardeners and its own vegetable garden on the hotel grounds. This practice reduces the carbon footprint by reducing the packaging and transport associated with procurement. Dishes prepared from fresh ingredients ensure the most authentic and healthy dining experience.
Eco-responsible practice and local sourcing:
The Hotel Le Grand Bleu cultivates its own vegetable garden and garden providing up to 25% of the fruits, vegetables and aromatic plants used in the kitchen. Potato, sweet potato, Brede Petsay, carrot, zucchini, tomato, lettuce, pumpkin, banana, mango, pineapple, lemongrass, coconut and for aromatics, basil, coriander, parsley, mint. To meet the need for fresh produce, Le Grand Bleu has carefully selected and encouraged local market gardeners to ensure product quality and eco-responsible practices.
Thanks to the hotel's waste sorting practice, composting dry matter from the garden, such as weeds and dead leaves as well as the hotel's organic waste, makes it possible to fertilize the vegetable garden.
In addition to reducing the environmental impact on several levels, our practices allow the creation of local jobs. Three full-time gardeners are hired to maintain the garden and cultivate the vegetable garden. During your stay at Le Grand Bleu, in addition to tasting and savoring the products of our vegetable garden through our carefully prepared dishes, you will be able to admire and feel the extent of the work of our gardeners and the verdant beauty of the result of their daily efforts that bring added value to the Big Blue experience.
