Born on May 25, 2020 and recognized as being of general interest, the establishment is developed in collaboration with the Local Mission and the Pôle Emploi.
–Two friends are behind this project: Véronique Dagos, chef for more than 25 years, and Cathy Bareigts, from the social sector, wanted to create something together. The idea of a solidarity and food structure seemed to be obvious to these two women, who embarked on the project at the end of 2018. Almost a year and a half later, their project finally saw the light of day. Kokot Nomad was born.
It is therefore in Anglet that this associative restaurant has decided to settle. Véronique Dagos and Cathy Bareigts work there alongside, in particular, Sophie Monvoisin, who has become president of the association “Au Noise du Bonheur”, which legally owns the restaurant. The chef is accompanied, behind the stove, by three other people.
The first particularity of Kokot Nomad is that none of these clerks comes from a hotel school. They are all sent by the Local Mission or the Employment Center with the aim of reintegrating into professional life. This approach was the wish of the two women, who do not seek to train future servers or cooks, but really to give back a desire to work.
One of the other particularities of the establishment is its menu and its prices. First, the products used by the team are only local. This is once again a desire of the founders, who wish to privilege the local economy, and therefore the products of the territory.
So obviously, we say to ourselves that good, local products will cost more. Well no, since the restaurant offers fixed prices, with dishes at 10 euros, and desserts at 4 euros. Every day, the menu is posted on the establishment’s Facebook page, which has been selling take-out since its opening.
Because of the health crisis and its restrictions, Kokot Nomad does not escape the heavy penalty of having to close his restaurant to the public. So remote controls seemed like a no-brainer. And here again, it is all vigilance that is required, especially with regard to waste.
Indeed, the restaurant wishes to be part of a “zero waste” approach. Thus, the boxes used for the orders are consigned, reusable cutlery, and napkins, in fabrics, are made by the members of the association themselves.
Although already very involved in its mission of general interest, through employment, and offers at attractive prices, the association is already working on new projects, including that of meal vouchers from 3 euros for people in real need.
The approach is widely supported, by the Nouvelle-Aquitaine Region, the Department of Pyrénées-Atlantiques, but also by France Active, a group of employers, and by Atelier Lan Berri, a training organization in Anglet.
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