Our cooking

Visuel Plat Paris


Since our first experience ten years ago, our cooking approach has sensibly changed. Our cooking tends to be more and more gastronomic without being  pretentious. Following the Chef Jean-Louis Delahaye’s guidance, the team develops  a tasty and refined cuisine every evening that is perfectly suited to the dark context.The approach is to enhance flavour in the dark and to organize tastes on your plate in an interesting, educational fashion.

We offer our guests 2-3 course surprise menus or a gastronomic menu comprised of 5 courses including an appetizer and a cheese plate.The idea is that each guest will not know exactly what they are eating. These are our famous surprise menus. The entire experience focusses on flavours, texture and seasoning. It’s an old, often-used industry principle called “blind tasting”.



We use fresh products and fair trade products as much as possible for our special menus. We change them every 2-3 months. Special menus are offered from time to time to celebrate highlights of the calendar year, like Halloween, St. Patrick’s Day, Valentine’s Day, Christmas and New Year’s Eve.

Pictures and descriptions of each menu’s elements are presented to guests in the bar when they exit. There is also information about the surprise wines or specialty drinks that were tasted.

We try to make your sensory experience as captivating and fulfilling as possible.


Allergies !
Please inform us of any allergies when placing your order, and remind your server when your meal is brought to you in the dark room. We will modify your menu.

Hot beverages !
For obvious safety reasons, coffee, tea and other hot beverages are not served in the dark. These are available in the lighted bar area after your experience in the dark room.

PRIce & Préparation

All our menus are surprise menus, prepared on site with fresh products.

The facilities and special operations require a surcharge of about €14 per person compared to a traditional restaurant. This is included in our prices.