A trade learned by cooking for those who come to visit.
Not a pretend workshop. A real restaurant, open to the public, where the young people of the residence learn a profession by serving real people, on real time.
The kitchen is led by a professional chef and educational tutors. The young people rotate through dining room, pastry, storeroom and order management, on paths tailored to aptitudes and age. The menu is seasonal, local, built where possible with the Village's own produce. Profits flow back into the project, covering training costs and traineeship scholarships. The restaurant is also where the city meets the Village: open dinners, events, bookable tables. A concrete way to support the project simply by sitting down to eat.
Four ways
of inhabiting
this pillar.
Every pillar is made of everyday practice, not slogans. Below, four concrete things you will find when you cross the threshold.
Certified training
Accredited paths in dining room, kitchen, pastry, management.
Educational tutors
Every shift accompanied by educators, not just hospitality professionals.
Local menu
Seasonality, short supply chain, produce from the workshops and inner gardens.
Open to the public
Book a table: it's the first concrete way to support the Village.