Dining in the Dark

Restaurant, Dans le Noir?, leads patrons out of the light and into pitch darkness

More times than not, when the word ‘surprise’ is attached to an entree or recipe, the chance of it becoming one of your all-time favorites is slim to none. But it is this element of wonder that attracts dinner-goers to Dans le Noir?, the only international franchise of restaurants where visitors are forced to rely on their senses, vision excluded, which makes for an invigorating culinary experience.

The first course on this menu is trust. Shrouded in darkness, dinner guests are stripped of their sense of sight. “There is no darkness but ignorance,” read the shirts of the staff. After ordering from one of the four menus—red (meat exclusive), green (for vegetarians), blue (seafood centric) or white (chef’s surprise)—guests are guided into the pitch dark dining area by visually impaired guides. “Nobody understood this project six years ago,” says Edouard de Broglie, CEO and founder of Dans le Noir?. It was difficult for de Broglie to convince investors of his ‘blind’ ambition. “I had to invest in myself with the help of some friends. And with 40 percent of our staff blind and no support of any public or charity institution, we are now normally profitable.”

Human rights activist, Andreas Heineke, and film producer, Michel Reilhac joined the Paul Guinot Foundation (France’s second visually impaired foundation) to host “Taste of Darkness” in 1999. As part of a three month experiment the Foundation, Heinke and Reilhac exposed participants to break communicative barriers and question the definition of ‘disability.’ This concept was open to the public in 2004 when de Broglie opened the first Dans le Noir? restaurant in Paris. Dans le Noir?’s updated take on international cuisine heightens guest’s sensory awareness to food textures, aromas and taste. “The experience is very rich,” remarks de Broglie. “It’s sensory, social and human. More than 98 percent of the people like it and tell others to come. This is the only explanation of more than five years of success.”

Reserving a table at Dans le Noir? may take some time. The restaurant is booked for more than five years in Paris and for more than three years in London. Dans le Noir? has locations in London, Moscow, Paris and Barcelona. Its next destination is slated for New York City in April 2010. De Brogile hopes that by partaking in an evening at Dans le Noir? patrons will “realize how much we eat with our eyes.” Dans le Noir? forces you to rely on other senses to completely appreciate the dining experience.

“Open your mind and senses to fully enjoy the experience.” says de Broglie. “The darkness enlightens your spirit.”