This restaurant, where half of the staff are people with Down syndrome, aims to “normalize our differences and make it possible for people to come together”. In addition to a customised space and plates designed for better handling, food orders are taken using a colour-coded system. As for the cuisine, the dishes are an exploration of contemporary bistro fare. “A true culinary and, more importantly, human adventure!” — two elements that go hand in hand and which are pleasantly shaking up the restaurant industry.
King prawn samosa with fresh basil
Farm-raised chicken tajine with a confit of seasonal vegetables
Rich molten dark chocolate cake with Carambar caramel sauce
