We've always loved innovation, and when we discovered hydroponic systems 15 years ago, we knew it was the future and decided to dive into it. After testing several systems, we developed one that worked well and allowed us to grow quality lettuce for eight months instead of the three-month local season in Auroville. So, we created our own system and began selling bags of lettuce to restaurants and supermarkets.

Every trip to Thailand became an opportunity to visit other hydroponic farms, learning and improving our system. During one of these trips, we noticed that some farms had their own restaurants where customers could enjoy fresh salads. We loved this "zero-kilometer" concept!

On one of those trip, we found ourselves on a remote island with no internet and almost no tourists. With just paper and pen, we brainstormed the concept of our own restaurant. At that time, I was three months pregnant, and the baby was the size of a lentil. We lovingly called our little one “Sprouty” as a sign of new beginnings. That’s how "The Sprout" was born, combining all our projects into one vision.

Our idea was simple: create a great customer experience, blending design, service, and quality food. My husband focused on innovation, my sister, with her business consulting background and her aesthetic eye, helped guide our approach, and I brought my expertise in food. Together, we made a strong team ready to launch this project.

With our daughter already born and excited to move forward, we were hit by COVID. Stuck at home, I took the opportunity to train in French pastry, and suddenly, the menu was going to include more than salads—desserts were now part of the plan!

After years of overcoming challenges in Auroville and navigating bureaucracy, we finally opened our family-owned restaurant six years later. Our goal has always been clear: provide every customer with a delicious meal or breakfast, exceptional service, and a beautiful, thoughtfully designed setting to elevate their experience.

We believe a restaurant should engage all five senses, so we’ve created an atmosphere that does just that.

We love to keep evolving, so a few months after opening, we decided to gradually transition our vegetarian restaurant toward veganism. While we use organic eggs from free-range chickens and organic milk from farms where cows are allowed to stay with their calves, we’re convinced that great, nutritious food doesn’t require animal products.

Animal cruelty must stop, and we want to be part of the solution. So, we transformed into a vegan restaurant with some vegetarian options, inviting everyone to explore and enjoy a plant-based diet.