Le Reflet ParisLe Reflet Paris
France
11 rue de Braque 75003 Paris
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English article
A French restaurant staffed by staff with Down syndrome becomes a model for the world. Most of the "special" staff at Le Refret in Paris and Nantes have Down syndrome. He works in a thriving and busy restaurant, making small changes. connexion May 2022 A quiet street in the lively Marais district of Paris Le Refret, like other restaurants in the area, has a trendy exterior. Through the large glass windows, you can see modern furniture, exposed brick walls, and the lunchtime servers displaying chic tableware. Further inside, steam is rising from the kitchen, which is busy preparing a colorful seasonal menu. What sets Le Refre apart from other restaurants is that most of the staff have Down syndrome. Extraordinary staff are independent. ...While the degree of disability varies, it does not preclude people from learning new skills or demonstrating value in the workplace. “Our staff is extraordinary,” says floor manager Olivier. By giving them the opportunity to do a "normal" job in a normal environment, we show that people with disabilities can do this type of work too. They can work and be independent. ” Support for non-disabled staff: All eight staff members with Down syndrome who work at Le Refre are on full-time contracts. They are supported by staff without disabilities, including Olivier, head chef Sarah, pastry chef Fabrice, and sous chef Marie Lou. Ibrahim is one of the most experienced members of the team and has been working at Le Refres since it opened in October 2019. "I like working on the floor, helping the chefs, and doing the laundry. I also like the team here because they're all so kind and gentle." Simplifying processes: Founder Flore Lelièvre, whose brother has Down syndrome, Inspired by this, he opened his first Reflet store in Nantes six years ago. Both the Nantes and Paris restaurants have made several improvements to accommodate staff with disabilities. The ordering process has been simplified because some floor staff are unable to write down orders or have difficulty remembering them. Instead, you choose an appetizer, main course, and dessert from three options and get your card stamped. “Staff can take orders themselves,” Olivier says. "They learn their jobs and can work independently." Orders are passed on to the kitchen, and head chef Sarah delegates each individual task. “In the morning, they know what they have to do, so depending on the job, I have them cut and peel vegetables, or do something more specialized and complex. They also cook as much as possible. "I make them, but it can be dangerous, so I'm always next to them," she says. New staff gradually learn to handle more complex tasks. In the two and a half years she's been working at the restaurant, Sarah has seen her staff grow both professionally and personally. “Their growth has been amazing. We have two people working in the kitchen, and now they are very efficient. They can do everything. It gives them confidence.'' Emil is one of the new players who joined the team last September. In the morning, he spends his time setting tables and drying dishes, and when customers come in for lunch, he helps serve them with his colleagues Ibrahim and Julis. He loves all the jobs at Le Refre, but working in the kitchen is his favorite. Currently, I am learning how to make main dishes and desserts. Staff learn communication and teamwork: It takes time to develop these skills. Many of the staff had already worked elsewhere before Le Refre, but some had never worked there before. "It was difficult at first," Olivier says. Training requires a lot of time and repeated practice, which still needs to be continued. "It took patience and every staff member is different, but it was worth it. They can now do everything on their own and I have to intervene much less," he says. . In addition to technical aspects, it was also essential to improve communication and teamwork. From an outsider's perspective, the interaction and mutual support between staff members may seem impeccable, but this is the result of hard work and close teamwork. "At first, none of us spoke to each other, but we really tried to work as a team," Sarah says. “Employees now go out for coffee with each other and help each other without being asked.” Sarah also learned new skills, such as the importance of giving precise instructions. "They like to know exactly what to do, so they can take their time and do it perfectly," she says. Due to the coronavirus pandemic, the restaurant, like many others, was forced to close due to restrictions in 2020 and 2021. The team was worried not only about the future of the restaurant, but also about the loss of opportunities to practice the connections and skills they had worked so hard to build. In January 2021, they came up with the idea to continue their work by cooking and serving healthy lunchtime meals for students. Takeaway meals were available for just €1, allowing staff to return to the restaurant and also contribute to the local community. Parisian restaurant offered students a three-course menu for 1 euro: Since mid-May 2021, Le Reflet has been open as usual, serving lunch and dinner every Tuesday to Saturday. As lunchtime approaches, tables are set and enticing smells waft from the kitchen. Today's menu is beef kefta, fish with aioli, and stuffed Swiss chard leaves. Desserts include tarte tatin, mango entremet, and blood orange with basil and meringue. Team in the spotlight: Since its reopening, this restaurant has been attracting a lot of attention. Last year, former President Hollande dined here and took a photo with the team. On March 9th, at a banquet held in Paris to commemorate France's assumption of the Presidency of the Council of the European Union, three Le Refret table staff members were in charge of persons with disabilities in the 27 member countries of the European Union. provided services to the Minister. There are currently no plans to open more branches beyond the two existing ones, but other projects are underway. Founder Lelièvre has set up an association called Les Extraordinaires to help companies integrate disabled workers into their workforces. The association's branch, Les Brigades Extraordinaires, is a collection of restaurants that already employ people with disabilities, including Le Reflet, and they share best practices and advice from their own experience with other restaurants and those working in the same field. I would like to share with a new restaurant. Olivier says. "We share all our tips and struggles so that we can help each other. We want to share concepts and show that it is possible." Le Leffre's message of inclusivity is spreading. It seems like it is. "Now we get inquiries from restaurants all over the world," he says.
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Japanese article
People with disabilities serve delicious food at the restaurant Le Reflet in Nantes, a city in Brittany. Of the 11 staff working in the kitchen and on the floor, seven have Down syndrome. This is a warm and friendly old-fashioned restaurant where you can spend a comfortable time, and it is so popular that it is difficult to make reservations every day.Article
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