in Dijon, the inclusive restaurant “Les Délices Bleus” employs young people with autism
On the occasion of World Autism Awareness Day, this Saturday April 2, France 3 Bourgogne invites you to discover the restaurant “Les Délices Bleus”. Located in the city center of Dijon, this establishment has the particularity of employing three autistic employees.
When she created the restaurant “Les Délices Bleus” with her daughter, Delphine Jeauneau had an idea in mind: to allow young people with autism to work “like the others”.
One month after the opening, this challenge already seems successful. The establishment, located at 49 rue des Godrans in Dijon (Côte-d’Or), employs several employees with autism. On the occasion of world disability awareness daythis Saturday, April 2, a look at this inclusive initiative.
The “Blue Delights” project is of particular importance to Delphine Jeauneau. His youngest son, Baptiste, is himself autistic.
“He has always been passionate about cooking and pastry,” she recalls. “And from a very young age he said, ‘I want to work in a restaurant’. So I joined this project, but it was also because I wanted to retrain and work with these young people.“
I wanted to show everyone that these young people that, despite their label of autism, they have plenty of abilities and they are capable of having a job.
Delphine Jeauneau, manager of the restaurant “Les Délices Bleus”
The only difference with “ordinary” employees: working time. Young people with autism have indeed signed 30-hour contracts. “They are tiresome people“, says the manager.But otherwise, they are normal employees.“
In the kitchen, Adrien, one of the employees, is busy serving lunch. “Table 3, two place settings, live noodles!“, he writes.
Longer, Baptiste also takes his role very seriously. “There, I make financial“, he enthuses.The recipe is written, I consider what is needed as ingredients and then I prepare. When I can’t do something, I ask the chef and he shows me.“
The chef, Julien Mosak, is responsible for training the young man, as he works with any other apprentice.
“There is no other particularity compared to others who started cooking“, he clarifies. “Some things need a bit more repetition. They need a few more breaks, but otherwise it doesn’t matter.“
Once ready, the dishes are served in the dining room by Maria. Arrived for a week, she is still discovering the profession, but has already overcome her shyness. An efficient team, therefore, which has enabled the restaurant to build up a loyal base of customers.
“Since it opened, we come regularly“smiles Ludovic, who is waiting to be served.”We come on purpose because the employees have autism, we sympathize. It’s something very useful, even if it means drinking coffee, you might as well drink it here, it’s good for something.“
There should be more establishments like this. It puts a foot in the world of work for people who suffer from autism.
Another proof of its success, the restaurant is full every day and only allows entry by reservation. “You have to book otherwise you have to refuse people. It’s a little frustrating… But otherwise, it’s only happiness“, concluded Delphine Jeuneau.