At Epicentre, we are committed to working with local producers who share our values of excellence and respect for products. Discover these passionate artisans who provide us with the best ingredients for our cuisine.

Producers who make the difference, a commitment to quality.

A farmer since the 1980s, Romy grows much more than vegetables — she grows treasures of taste, patience and love. A gifted gardener, she treats each vegetable like a child, with almost maternal attention, a gentleness rooted in the earth.

A know-how, refined over the seasons, forges a unique bond between field and plate.

Behind every fish served at Épicentre, there are faces, hands, and stories of the sea. In a constant quest for precision and purpose, the chef surrounds himself with partners who share the same standards. Deloye Père et Fils supports him daily in a rigorous selection of species sourced from sustainable fisheries. Guided by the recommendations of Ethic Ocean, a relationship of trust has naturally flourished-built on transparent sourcing, precise fishing techniques, and a profound respect for the sea’s bounty, down to the very size of the catch. A constant dialogue between sea and kitchen, in service of what matters most.

From father to son, they perpetuate a know-how passed down like a precious secret.

At Epicentre, meat is treated with as much respect as vegetables or fish. The Formia butcher shop, certified 'Supplier to His Serene Highness the Prince of Monaco', embodies excellence in its purest form. Each piece is selected with absolute rigor.

Between tradition, nobility and just taste, they allow the chef to sublimate exceptional products.

At Epicentre, wine doesn't accompany the dish: it extends its soul. And to create these sensitive pairings, the restaurant relies on the precious expertise of ACE Vins. Much more than a supplier, ACE Vins is a true bridge between the lost lands of France and the great tables.

They know how to weave a rare bond between small winemakers and chefs seeking authenticity.