The restaurant is the brainchild of Judy Servay, a former advertising executive once known for throwing Christmas parties with a twist when clients and employees would gather to make meals for the homeless.
These were a type of party in which "guests felt good the next day," she quipped.
This led to the realization that many people with busy lives were ready to get involved in humanitarian causes, as long as they didn't have to get too involved.
After selling her video production business and a trip to Africa, Servay started the restaurant with the help of a sponsor who donated $49,000 (Can$50,000) and loaned her another $49,000 for the non-profit venture.
The bistro opened its doors in 2006, and the concept appears to work brilliantly. Its strength is its flexibility: volunteers can work for one night or more, and no experience is needed.
"At the start, my mother washed dishes for a few weeks and then it took off," says Servay. Volunteers come from all walks of life, including an emergency room doctor and the head of a billboard advertising company — 4,500 people in all rotating through the restaurant each year.
Some cook meals, others wait on tables. Profits go to six local charities, $20,000 (Canadian dollars) was donated in 2010.
The food is good and prices are reasonable, and the restaurant will sometimes bring in local performers to serenade patrons for free.
Twentysomethings Eric Lucas and Tahina Andriamananjato volunteer at Robin des Bois several times per week.
"My family immigrated from Madagascar to France. Having witnessed the caring hands that helped them settle there, I feel it's my turn now to help others," Andriamananjato said.
"People have mistaken me for a pro," delights Lucas.
Each night, eight volunteers work alongside eight staffers in the kitchen and the dining room because even though its clientele tends to support Servay's cause, the restaurant still aims to serve meals good enough to make foodies want to come back again, and again.
"We didn't want people to say, 'Great, I gave, I did my part, but the food was so-so," Servay explains. "No. We actually have clientele that come back every week for the food."
After arriving in Quebec a year ago, Andriamananjato has just now secured a job at a bank. Prospective employers tend to view volunteering on a par with professional experience.
"It looks good on a CV," said Lucas. "Someone who volunteers, it's the same as if they were salaried workers."
And in keeping with their theme, the bistro uses organic produce which is sourced locally as much as possible.
The menu is devised by a trained chef and adapted to the seasons, and the restaurant provides aprons for the volunteers, but encourages them to wear their own comfortable clothes. — AFP
Here's some comments from the online website Marketplace:
Here's some comments from the online website Marketplace:
Scott Jagow: Life in Montreal is really about food. It's a city known for long lunches, late night dining and hip bistros. There's a new bistro that's getting a lot of attention right now. It's called Robin des Bois. That means Robin Hood. And yes, the restaurant feeds the rich and gives its profits to the poor. Here's Judith Ritter.
Writer Judith Ritter: It's not easy to get a reservation at Montreal's hot new eatery Robin des Bois. Tonight this sleek bistro is packed. Even big name actors and directors are on a waiting list. Not just to dine but to work so money saved on wages can be donated to the poor.
Catherine Pilon, volunteer worker: Tonight is my first night and it's very special but I'm a little nervous. (Catherine Pilon usually directs music videos for Quebec's version of MTV. Clearly she's more comfortable giving orders than taking them).
Below is a conversation between a customer and Pilon:
Customer: I 'd like to know what you put in your boudin creole
PIlon: Good question, for me it's my first time, oh my God! I'll be right back.
She hasn't a clue. But the diners celebrating a birthday are unfazed. They know the servers are volunteers and the profits go to local charities. They've also heard that the server, the one who might be spilling a glass of water on them, might even be a local media heartthrob.
Phillipe Fermiaux: Patrice Crocaux was here, one of the most famous actors in Quebec and he was here serving on the tables and obviously people were just actually freaking out.
Phillipe Femiaux is a TV personality and husband of Judy Servay, the mastermind behind the Robin Hood concept. The idea caught on with their glittery acquaintances and there's a waiting list of 1,400 ready to work for free. The chefs get paid but not what they're used to. But for chef Sebastien Courville, that's just fine.
Pilon, going back to the customer: Okay, one boudin creole . . . and something to drink?
Over at the birthday table the music video director turned server is getting a little smoothera.
Pilon: I'll be better by my third table.
Good Luck Catherine. Just don't quit your day job
In Montreal, Judith Ritter for Marketplace.
Below is a BBC video:
http://news.bbc.co.uk/2/hi/americas/8644856.stm
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