Dining in the dark
The “dark dining” concept has been done around the world. But this restaurant has bolder ambitions; in addition to offering a unique sensorial experience, Dans le Noir—staffed in part by the visually impaired—seeks to raise awareness about both disabilities and sustainability in an approachable, convivial atmosphere. Didier Roche, one of the restaurant’s founders, was born blind. “When we opened this restaurant fifteen years ago, we wanted to demonstrate that people living with disabilities are just like everyone else, capable of taking initiative, working hard, and leading normal lives.” The restaurant’s social responsibility lends itself naturally to its ecological commitments. “Kept in complete darkness, the diner can focus on the essential,” explains Didier; that is, the flavors of the food and the quality of the ingredients. Dans le Noir is committed to cooking with farm-raised meat from local producers, fish caught using certified sustainable practices, and organic vegetables raised in the restaurant’s organic farm, La Ferme de l’Envol, the first agricultural project in France to implement permaculture practices on a large scale.
- Author: Maëva Terroy / Jeanne Bourdier
- Photos: Maud Argaïbi
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