The idea of Refettorio Paris was conceived by Food for Soul, a non-profit organisation founded by chef Massimo Bottura and Lara Gilmore to empower communities to fight against food waste through social inclusion.
The organisation began with creating Refettorio Ambrosiano in Milan in 2015 with subsequent projects launched in Brazil, London, Modena and Bologna. Each project is unique and shaped on the needs of the local community, but they all share a common approach based on quality of ideas, power of beauty and value of hospitality.
Le Foyer de la Madeleine
Le Foyer de la Madeleine is a social restaurant serving more than 250 nutritious and in-season meals every day to elderly people and workers from the neighbourhood at a reasonable price: 9 euros for the meal and 7 euros for the yearly membership.
Thanks to the cooperation with the Ozanam Madeleine association, the restaurant has also been offering meals to people in need at the cost of 1 euro.
The lunch service will not cease to exist after the opening of the Refettorio Paris and will continue to be run by Le Foyer de la Madeleine.
JR and Prune Nourry
French artists JR and Prune Nourry, internationally known for their multi-disciplinary installations in public spaces all over the world, have created installations specifically for Refettorio Paris and led the artistic team for the transformation of the space. In the months and years to come they will also invite other artists to contribute to the history and life of Refettorio Paris.
Nicola Delon and Ramy Fischler
Nicola Delon, co-founder of the Parisian architecture firm Encore Heureux, and Ramy Fischler, founder of the design agency RF Studio, are both well-known for using recycled materials to create their projects.
Together they worked on the renovation of the Foyer de la Madeleine, designing a warm environment where people can feel welcome and at ease.
Laure Dezeuze, architect-scenographer and founder of Studio Bloomer, was also part of the renovation team.
Jean-François Rial is the CEO of Voyageurs du Monde. His entrepreneurial know-how has been essential to the development of the project, which he has been involved in since the beginning. He is now the President of the association of Refettorio Paris.