located in the heartof the 13th arrondissement
Rosalie stands for responsible hotel and restaurant management, respectful of the environment, locally rooted and committed to biodiversity and the return of nature to the city. For this ecological commitment, Rosalie has been awarded the Clef Verte label for sustainable tourism and is a certified Entreprise à mission.
Rosalie is a lively, fertile place, an island of freshness in which to spend a moment sipping a local coffee or a vegan pastry, or to indulge for several days in one of the rooms. From the outset, we have imagined a large green thread linking every element, space and service that makes up our hotel.
Every year, we take on new challenges to perfect our approach, so don't hesitate to share your ideas with us!
→ Our team has undergone specific training on the challenges of sustainable tourism, environmental preservation and the CSR approach. They are trained in ecogestures, 100% integrated into their daily routines.
→ We choose our service providers and suppliers based on their sustainable and social commitments.
→ We provide our customers with information on soft mobility, ideas for walks and other ecotourism tours in the surrounding area, for an offbeat, greener Paris!
→ We entrusted our outdoor spaces to Merci Raymond - landscape specialists in urban re-vegetation. They created ecosystems adapted to the Parisian climate on all exteriors.
→ Inspired by permaculture, these vegetated spaces require little maintenance and combine living species with each other to create a productive, natural, sustainable and resilient ecosystem that will ensure their longevity.
→ A cool island is thus created within the city, a zone where urban heat diminishes to guarantee thermal comfort for residents, particularly in hot weather.
→ These planted spaces also contain a mini-garden, from which the seasonal restaurant's kitchen draws to flavor its dishes and the bar to enhance cocktails.
→ They are maintained without pesticides and we use alternative methods to products to combat weeds and harmful insects.
→ We plan to install sparrow nesting boxes to help maintain the population of Parisian sparrows, whose colonies have been declining drastically over the past 20 years.
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→ We buy as local, bulk, ethical, organic and reasoned as possible for all our food, cosmetics and cleaning product purchases.
→ Fruits and vegetables, coffee and tea, breads and pastries, jams or aprons - among others - are carefully sourced from producers, craftsmen, artists and businesses mainly in the Paris region. We work with short-distance suppliers whenever possible, to limit transport and promote the local economy.
→ We have paid great attention to the hospitality tray so that it is as sustainable as possible, with quality products and minimal impact on the environment.
→ We have installed water savers in our bathrooms (better diffusion and lighter flow) and our light bulbs are all LED, which saves energy while maintaining similar comfort.
→ We have installed presence detectors/minuterie in common areas and corridors to limit energy wastage.
→ We invite you, if you wish, to take an active part in this process throughout your stay by carrying out a few simple actions for greater respect for the planet and its inhabitants:
- your water consumption can also be optimized. Taking a 4-minute shower instead of a bath, for example, saves 130 liters of water per shower! Taking a long, relaxing bath after a long day can be very pleasant. If your well-being depends on it, treat yourself once in a while...
And of course, don't hesitate to let us know if you have any comments or suggestions!
→ We contribute to the ecological awakening of Parisian children by welcoming local primary school pupils for visits to the gardens and seasonal workshops.
→ We work with a majority of products in bulk or large packaging to limit unnecessary packaging. We offer liquid hospitality products in glass bottles, purchased in bulk, to reduce the production of packaging waste.
→ We have installed an osmosed and revitalized filtered water fountain to offer you the best still and sparkling water in the restaurant and in the rooms, avoiding all unnecessary transport, storage and creation of waste.
→ We offer no disposable tableware and will soon be offering picnic sets, water bottles and solid bathroom products for sale in our zero-waste virtual boutique.
→ We have set up several sorting points in the establishment and sort all types of waste. We also treat our bio-waste by producing compost, which our customers can feed if they wish.
→ We have set up an annual donation for the Plastic Odyssey association, whose work aims to reduce plastic pollution in the ocean by creating a global network of local recycling initiatives, technical innovations and citizen actions.
→ Even our carpet is made from recycled fishing nets
→ We cook Vegan dishes, local and seasonal products and adapt to special diets.
→ Our restaurant menus feature organic and/or fair trade products.
→ For good air quality, fewer health risks and preservation of biodiversity, the products used to maintain the hotel are mostly eco-labeled.
→ Our establishment is completely non-smoking.
→ We work with local artisans and artists to promote local cultural and artistic life.
→ We collaborate with the nearby Estienne art school, whose first-year students have decorated the wall opposite the restaurant, and created unique works honored above the beds in each room.
→ We chose a small neighboring artisan to sew all our aprons and other sewn pieces.
→ When the hotel was refurbished, we made donations to the Robin des Rues association, which helps the homeless in Paris (comforters, pillows, welcome products...).
→ We are winners of the Prix 2023 des Employeurs Engagés awarded by the City of Paris, Coup de cœur category!
"The "Coup de Coeur" was awarded to HÔTEL ROSALIE (13th arrondissement) for its recruitment drive when the hotel opens in May 2022: diversifying profiles by going beyond the candidate's skills and experience, while adopting a local recruitment approach to limit commuting times and promote a balance with personal life. By choosing motivation over skills, the hotel has recruited four people with profiles far removed from employment and the hotel industry."
