An innovative concept in the fields of health and gastronomy
For 15 years, we have been organising inclusive meals adapted to people made vulnerable by disability, age or neurocognitive disorders.
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100 meals
Lunches or dinners in restaurants or in the training restaurants of hospitality schools.
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Up to 1,000 bites
Gourmet finger food bites per meal, appetising and balanced, to be enjoyed with your fingers.
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A single menu
The same menu for everyone.
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A carefully designed setting
The pleasure of taste and the senses, preserved.
Thanks to the support of committed chefs, 25 hospitality schools, 40 chefs and both public and private institutions, 100 meals have already been organised for more than 6,500 guests. Beyond Alzheimer’s: a response to disability, loss of independence and undernutrition, so that everyone can eat well at any age.
Why eat
with your fingers?
With age, disability or illness, handling a knife or fork can become difficult, or even impossible.
Tremors, coordination problems, cognitive fatigue or memory problems turn a meal into an ordeal: people eat less, no longer dare to go to restaurants, and become isolated. LE SANS FOURCHETTE® adapts the meal to vulnerable people, rather than the other way round, so that it once again becomes a moment at the heart of social, family and friendly life.
The thumb-and-finger pinch
Dishes are redesigned to be picked up with the fingers using the “thumb and index finger” pinch grip. This simple gesture, an instinctive reflex learnt in childhood and retained for life, helps to:
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Make eating easier
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Limit failures and clumsiness
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Restore independence
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Reduce the mental load
At the heart of the meal, the gourmet bite
At a LE SANS FOURCHETTE® meal, built around the classic trio of starter, main course and dessert, guests do not eat food cut into small pieces, but genuine gourmet dishes crafted to fit into bites.
Each bite meets a strict set of specifications so that it can be picked up between thumb and index finger and eaten naturally. Size, shape, temperature, visual appeal, how well it holds over time, chewing…: nothing is left to chance.
Turning a blanquette, a chicken basquaise or a bouillabaisse into appealing, tasty bites? A real culinary challenge!
Le mot du chef
“It’s tricky to create bites that are suitable, appetising and easy to pick up, that don’t fall apart or run, and that are small enough to be eaten in one go… You also have to think about plating and presentation, for example by varying the colours. I don’t give the chefs or the hospitality school students ready-made recipes. Each of them creates their own.”
Our goals
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Restore independence, pleasure and dignity
to people made vulnerable by age or illness.
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Break isolation and support carers
for the length of a meal.
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Fight undernutrition
with attractive plates that make people want to eat.
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Change perceptions
of age and illness by bringing all guests together without distinction.
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Train the younger generations
of cooks and front-of-house professionals in a caring, socially minded approach to hospitality that anticipates demographic change.
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Modernise the art of dining
without betraying the codes of the French gastronomic meal, inscribed by UNESCO on the list of the Intangible Cultural Heritage of Humanity.
Experience LE SANS FOURCHETTE
Take part
Would you like to come to a meal with a loved one, a relative, the residents of a care home or an association? Check our calendar and sign up.
See the calendar and book
Host
Are you a restaurant or a hospitality school, and would you like to host a meal at your establishment?
Host a meal