Débrouillard Inc. - Our Story

A DÉBROUILLARD ADAPTS, ENDURES & PREVAILS.

Resilient Soldier

The term débrouillard originated within the Zouaves, an elite French infantry unit of the 19th century renowned for their adaptability and unconventional tactics. Among the Zouave ranks, débrouillard described soldiers who demonstrated exceptional resourcefulness, solving problems quickly, utilizing available resources and creating practical solutions under pressure.

During World War 1, this mindset became widely associated with the French poilus, the common infantrymen of the trenches. Facing harsh conditions with limited supplies, they relied on a problem solving approach known as Système D, which emphasized improvisation and self reliance in the fight for survival.

Endurance Champion

Débrouillards are not always navigating matters of life and death. Their resourcefulness is just as vital in tests of endurance and versatility. Recognizing this, Pierre de Coubertin, founder of the modern Olympic Games, developed the Diplôme des Débrouillards in the early 1900s as an award for young athletes who excelled across multiple physical challenges. Within a decade, Coubertin expanded this débrouillard philosophy by introducing the Modern Pentathlon to the Olympic program in 1912, establishing it as the ultimate sport of athletic completeness.

The débrouillard mindset also was the vision for early iterations of the triathlon and obstacle course racing known as Le Championnat des Débrouillards. This multisport endurance race, held annually in Poissy, France during the 1920s and 1930s, reinforced the athletic ideal of multisport versatility, problem-solving and adaptability.

Problem Solver

Most famously, débrouillard has been widely embraced in restaurant kitchens to describe the worker who not only excels in a high-pressure environment, but also develops the ingenuity to create solutions on the fly. In the culinary world, being a debrouillard means far more than just technical skill. It requires adaptability, quick thinking and the ability to develop solutions through creativity.

This reputation was reinforced by George Orwell, who wrote in Down and Out in Paris and London about the indispensable role of the debrouillard in restaurant kitchens. Orwell described them as workers who could "get it done somehow," no matter the obstacles. Decades later, the concept remained deeply ingrained in kitchen culture, with chefs like Anthony Bourdain highlighting the value of those who could think fast, adapt and perform under pressure. This same philosophy aligns with System D, the unspoken rule in restaurants where improvisation and resourcefulness are the keys to operational survival.

Versatile Self-Starter

Système D has evolved into a concept with broad applications, ranging from a single resourceful workaround to describing entire informal economies, particularly in Francophone Africa and the Caribbean. Emanating from underground markets and survival entrepreneurship, it has become a defining principle for those navigating life outside formal economic structures. Many on the urban streets now assert themselves as débrouillards to proudly express their autonomy, resilience and capability to persevere through ingenuity.

MY STORY

Débrouillard is not just a word. It is a way of thinking, a mindset that has shaped my life for over twenty years. I first encountered débrouillard in George Orwell’s Down and Out in Paris and London, where it described those who could navigate chaos with ingenuity, solve problems with limited resources, and persist against difficulties. The idea immediately resonated with me.

As a fiercely independent futures trader who began in the Chicago trading pits, emulating the qualities of a débrouillard has always been my most decisive characteristic while navigating risk and uncertainty. The use of Système D has also been an ever-present factor in my life, spanning numerous situations from multiple journeys across every global region to keeping my family’s 1979 VW bus running so we can joyride around Austin in it.