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For the past 18 years, Dans le Noir ? Paris has been offering you the chance to taste surprising and delicious dishes in a strong, original and inclusive context. Plunged into total darkness and deprived of sight for the duration of a meal, you'll experience a moment of total disconnection and a gustatory adventure you won't soon forget... But our teams are also aware of environmental issues, and that's why we're constantly challenging ourselves to go further in our eco-responsible approach. We have set up a number of "green" actions within our restaurant, and we have also taken the decision to surround ourselves with partners and suppliers who share these same values.
Today, we'd like to share with you the 12 commitments Dans le Noir ? Paris has created over the years in order to adopt an increasingly environmentally-friendly approach.
1. The use of fresh, seasonal and essentially organic produce
The Dans le Noir ? restaurant uses fresh, seasonal produce to guarantee maximum flavour for its customers. Our chefs' expertise lies in highlighting these flavors through preparation, cooking and seasoning. Our cuisine has won several awards, including the Maître Restaurateur title and a toque from Gault&Millau.
Since 2017, the Dans le Noir ? restaurant in Paris has implemented a circular economy strategy, using seasonal ingredients from organic farming (80%). Our vegetables and most of our fruit come from farms in Ile de France. We have chosen not to offer endangered fish species on our menu, and our farm-raised meats are 100% French.
2. A bold, committed partnership with Ferme de L'Envol
Dans le Noir ? de Paris is a founding partner of Ferme de l'Envol, a 55-hectare permaculture-inspired agro-ecological farm of 6 producers located in Brétigny, Essonne. The values of this farm are to meet the needs of consumers while respecting their health and the environment, by valuing farmers and offering them remuneration that takes into account the sharing of climatic risks.
3. Use of local, short-distance produce
In addition to offering fresh, seasonal organic produce, Ferme de l'Envol is located 40km from Paris. We also work with Biovor, which sources most of its produce from farms located less than 150 km from Paris, creating a link between local talent producers and committed catering professionals. For our bread, we buy from La Grande Boulangerie de Paris, which uses traditional Label Rouge flour.
4. Ecologically aware teams
Team meals are cooked with ingredients sourced from the same suppliers as for our customers. The health and ecological awareness of our teams is of paramount importance. To go even further and eat well outside the restaurant, employees can buy baskets of organic vegetables from the Ferme de L'Envol at low prices.
5. Organic waste collection
In 2017, we decided to go further than recycling glass, plastic and cardboard waste by organizing the sorting and collection of our organic waste. The Moulinot company recovers this bio-waste and transforms it into compost, biogas and fertilizers, notably through methanization.
Our project is to install a recycling system for this waste directly on the Ferme de l'Envol, so that the circular economy circuit is complete and products from the earth return to the earth.
6. Vegetarian and vegan menus
Did you know that we offer vegetarian and vegan options in all our restaurants? Dans le Noir ? We also adapt our menus to suit any allergies or dietary restrictions our customers may have. Vegetarianizing some of our menus enables us to reduce protein consumption and thus contribute to limiting livestock farming activities, their greenhouse gas emissions, and the deforestation these activities cause. To enjoy our vegetarian or vegan menus, simply specify your diet when booking on our website.
7. Recruitment that sets aside preconceived ideas
Thanks to our socially committed concept, we are helping to bring a different vision of business: one that puts values and skills at the center, by promoting diversity in its teams, employing young people, respecting parity, while striving to offer quality service.
8. Disabled employees
Nearly 50% of our team is disabled, particularly visually impaired, for the jobs of guide-server, sensory expert, animator, game master... These professionals are recruited for their know-how and interpersonal skills, their skills in welcoming and accompanying as indispensable performances for an ordinary and profitable company (without subsidy or state aid).
By refusing subsidies, Dans le Noir ? hopes to inspire other companies and change the image of disability in the workplace. As a handi-friendly company, Dans le Noir ? is also a springboard into the world of work, providing its teams with the codes, skills and confidence to evolve and project themselves further afield.
9. Raising disability awareness among the general public
When you dine at Dans le Noir ?, you not only enjoy an unusual and sensory experience, but also a unique human experience thanks to a singular encounter with difference.
Our guides take care of you for the duration of the meal, accompanying you and helping you: this playful and striking role reversal prompts customers to ask themselves questions about diversity, inclusion and the employment of disabled people in an extraordinary team!
10. Working with Le Pavé on tables and decorations
A few months ago, we called on Martin from Projet BRUT & Le Pavé - sasminimum to create our new restaurant tables. Martin created them in Montreuil using a material made from plastic waste: 'Le Pavé®', for a result that's both aesthetic and responsible! You can admire them in our lounge, then appreciate their almost "velvety" material in the black room. In the near future, Le Pavé will be used to manufacture our lockers.
11. Use of green energy
For several years now, we have been committed to green energy. Renewable energy sources emit little or no greenhouse gases, making them more environmentally friendly.
12. Water, a precious commodity
Since 2020, we have been trying to reduce our water consumption by gradually equipping our facilities with regulators, aerators, etc. For our teams and customers, since 2016 we have been giving preference to micro-filtered water over mineral water thanks to Aquachiara water fountains. This solution not only allows us to benefit from local water, but also to reduce transport and glass waste.
13. Rewarding our commitments: the Ecotable label
Dans le Noir ? is proud to have been awarded since June 2020 by Écotable, THE French label for sustainable catering. This label measures the ecological consistency of restaurants and awards one, two or three badges depending on their degree of eco-responsibility. We're proud to be one of the first restaurants in Paris to be awarded all three! Ecotable-labeled restaurants are also committed to maintaining their actions over the long term.
If you'd like to enjoy an unforgettable experience in an ethical and environmentally-friendly company, book your table now at Dans le Noir ? Paris.
