Chef Antoine Bouaziz has worked in both gastronomic and bistronomic restaurants. He developed his sense of commitment at Dans le noir, a dark service concept run by a team of visually impaired people. Sharing, respect for products and people, as well as culinary self- questioning, are fundamental values that he puts forward in his role as head chef at Biscornu and as chef trainer for the Afuté association.
Organizations
Afuté & Biscornu
The project originated with Olivier Tran, the father of a child with severe autism spectrum disorders. Wanting to offer a future to his son, as well as to all disabled young people left behind, he launched two projects in 2020:
- Afuté (Association for universal training in elementary tasks), which offers culinary training adapted to young people with disabilities so that they can work in these professions;
- Biscornu, a social economy enterprise offering catering services and organic, local verrines inspired by Michelin-starred chefs, all cooked and served by people with disabilities.
