Nos engagements
The Committed Culinary Art of Damien Sanchez in Nîmes
The Skab restaurant embodies a comprehensive approach to gastronomy, combining culinary tradition, respect for the environment, and social commitments to offer its guests a rewarding and responsible gastronomic experience.
Traditional Know-How and Environmental Respect: The Skab Signature
At the heart of Nîmes, the birthplace of its chef Damien Sanchez, Skab embodies an authentic culinary approach, reinterpreting classics with a strong focus on environmental preservation. Damien, imbued with the flavors of his native region, makes it a point to work with seasonal ingredients sourced from local producers committed to eco-friendly practices.
Short Supply Chain and Gard Terroir: The Secrets of an Eco-Responsible Cuisine
Skab restaurant sources from local suppliers who share the same ethical and environmental vision. From La Truite des Fumades fish farm to Mont Bouquet syrups, Mr. Collauti’s peppers, Canavère rice, and Mas Coquillou vegetables, each ingredient is carefully selected for its authenticity and minimal environmental impact.
Local and Authentic Craftsmanship for an Eco-conscious Decoration
In line with its eco-responsible philosophy, Skab collaborates with local artisans for the creation of its interior decoration. From Le Camarguais knives to denim napkin rings from the Tuffery workshop, and wooden bag hooks from the Lutz carpentry, each element contributes to the unique ambiance of the restaurant while supporting the local economy.
Wine List of Organic Wines and Green Terrace: An Eco-Gastronomic Experience
Between flavors and solidarity,
at the heart of local life
Beyond its environmental commitment, Skab is deeply rooted in the social and cultural life of its community.
Damien actively participates in initiatives such as the “Semaine du Goût” (Taste Week) in Nîmes schools, blood drives organized by the French Blood Establishment at the Carémeau Hospital as part of the “gastronomic collections”, and events by the association “Gard aux chefs” of which he is a member, to promote the local terroir and gastronomy of Gard.
Every year, the restaurant also celebrates the Fête de la Musique (Music Day) by showcasing local talents, thus strengthening its ties with the regional artistic scene.
Our daily commitments
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