Refugee Food was born out of a week-long festival held throughout France: restaurateurs open their kitchens to collaborate with refugee cooks to create four-hand menus. Created in 2016 by Marine Mandrila and Louis Martin, the project aims to change perceptions about refugees through cooking, accelerate their socio-professional integration, and promote fair and sustainable food for all. To this end, Refugee Food is also an association whose missions include raising public awareness, a training organization and an integration enterprise managed by chef Harouna Sow.
It’s also a restaurant open to everyone — La Cantine des Arbustes. Everyone is welcome, everyone eats the same meal, but not at the same price.
