The 10 commitments of the restaurant Dans le Noir? Paris

For over 20 years, Dans le Noir ? Paris has offered you surprising, flavoursome dishes in a spectacular, original and inclusive setting. Immersed in total darkness and deprived of sight during your meal, you’ll enjoy a complete disconnection and a gastronomic adventure you won’t forget. This commitment to quality is accompanied by a constant drive to deepen our eco-responsible approach.

Dans le Noir ? Paris is a founding partner of the Ferme de l’Envol, an agroecological farm inspired by permaculture. Spanning 55 hectares and located less than 30 km from the restaurant in Brétigny (Essonne), it brings together six producers. A large proportion of our organic fruit and vegetables are grown there. Its mission: to meet consumer needs while respecting health and environment, valuing farmers, and offering fair remuneration that considers climate risk.

Dans le Noir ? offers fresh, seasonal produce to ensure maximum flavour. Since 2017, we have implemented a circular economy strategy using seasonally sourced, 90 % organic ingredients. Led by chef Sebastien Reul, our kitchen team prepares and cooks these high‑quality products. Alongside the Ferme de l’Envol, we work with Biovor, sourcing from farms within 150 km of Paris, and with Atypique - the first French wholesaler for downgraded fruit and vegetables - helping to combat food waste and support French agriculture. Our bread comes from Grande Boulangerie de Paris, which uses Label Rouge flour.

In 2017, we went beyond recycling glass, plastic and cardboard by setting up sorting and collection of our organic waste. The company Les Alchimistes transforms this biowaste into compost, biogas and fertilisers via methanisation. We plan to eventually recycle this waste directly at the Ferme de l’Envol to complete the circular economy loop.

Did you know we offer vegetarian and vegan options at all Dans le Noir ? restaurants? We also adapt our surprise menus to accommodate all allergies or dietary restrictions. Plant-based menus help reduce protein consumption and the environmental impact of livestock farming, including greenhouse gas emissions and deforestation. Simply inform us of your dietary preferences when booking.

Nearly 50 % of our team have disabilities - particularly visual disabilities - serving as guide-servers, sensory experts, animators and game-masters. They are hired for their hospitality and service skills. Dans le Noir ? is a private, self-funded company; it also supports various charitable causes beyond disability. This independent model aims to change perceptions of disability at work. We provide our team with training, confidence and career progression opportunities.

When you visit Dans le Noir ? for dinner or a sensory workshop, you not only enjoy a memorable experience - you also experience genuine human interaction with difference. Our guides care for you, assist you: this role reversal encourages reflection on diversity, inclusion and employing people with disabilities.

Our team meals use the same suppliers as our restaurant menus. Staff wellbeing and awareness of ecological issues are key priorities. Employees can even purchase affordable organic vegetable baskets from the Ferme de l’Envol.

We champion social responsibility by promoting diversity, youth employment and gender equality, while maintaining high-quality service.

Two years ago, we collaborated with Martin from Projet BRUT & Le Pavé - sasminimum to create our new restaurant tables in Montreuil using recycled plastic material: Le Pavé®. The result is both aesthetic and eco-friendly - you can admire them in our lounge and tactilely enjoy their near‑velvety surface in the dark dining room. These materials also feature in our customer lockers.

Since 2020, we have progressively installed water-saving devices like regulators and aerators. Since 2016, for both staff and guests, we have favoured micro-filtered tap water over bottled water via Aquachiara water fountains - offering perfectly pure local water and reducing transportation and glass waste.

Dans le Noir ? is proud to have earned multiple accolades. Honoured by Gault & Millau and the title of Maître restaurateur, since June 2020 it has held the Écotable,label - the French certification for sustainable restaurants. The label rates ecological coherence with 1, 2 or 3 “macarons” based on their eco‑responsibility. We are among the first Parisian restaurants to earn the maximum three‑macaron rating. Écotable-certified restaurants also commit to maintaining these practices long-term.

If you would like to experience unforgettable dining in an innovative, ethically driven, eco-conscious company, reserve your table now at Dans le Noir ? Paris.