The 15-room Parisian boutique Hôtel Thoumieux in the Left Bank is yet another cool, art-deco-ish creation by Thierry Costes and designer India Mahdavi. Some time ago, we wrote about their Germain cooperation
Located above the popular Thoumieux Brasserie, the hotel also offers its own significant culinary input in the form of the 20-seat dining room Jean-François Piège, where chef Jean-François Piège is apparently creating gastronomic masterpieces.
The dining room’s tongue-in-cheek decor, also by India Mahdavi, exudes a somewhat out-dated and perhaps even a bit underworldly glamor of a bygone-era -- potted plants on doilies and elaborate wallpapers included. The pastelly furnishings, carpets and wall treatments bring out an aura of an elderly, once-quite-elegant aunt, who would not allow you to enter the room with a drippy chocolate ice cream cone.
The 20-seat dining room is not likely offer ice cream cones, but the atmosphere is relaxed, with no sommelier and no menu just “Les Règles du Jeu” (today’s market). - Tuija Seipell
French architect Odile Decq (born 1955) and her late partner, architect and doctor Benoit Cornette (1953-1998) have never feared bold, big, challenging projects.
This year, Decq who continues to lead Odile DECQ Benoit CORNETTE:Architectes Urbanistes in Paris, completed a task that has apparently eluded designers and architects since 1875.
She designed the spectacular L'Opéra Restaurant, located in one of the most famous buildings in opera, the 1,600-seat L'Opéra Garnier, on Place de l'Opéra in the 2nd arrondissement of Paris.
The 6 million Euro (about $8.2 million US), three-year-long project was completed this summer. The most significant features of the restaurant are the magnificent glass curtain walls that protect the original stone; the curved structures that define the new space and also create the seating areas and even some of the seating; and the simple use of white and red. The result is both minimal and grandiose, contemporary and historic. From some angles, the curvy structures create a cave-like view, perhaps a reference to the Phantom’s subterranean world.
The building, originally designed by architect Charles Garnier in Baroque Revival style, was inaugurated in 1875. Over the years, it has been known as Opéra de Paris, L'Opéra Garnier, Paris Opéra and L'Opéra Populaire. Its architecture set a new style for opera buildings, and for the next several decades opera houses around the world were built to resemble it.
The building’s fame has also been boosted because it is the setting of Gaston Leroux’s gothic novel, Phantom of the Opera (Le Fantôme de l'Opéra, 1911) and the popular musical ,by Andrew Lloyd Webber (1986). - Tuija Seipell
Pics by Roland Halbe
It seems we really like the work of Sydney's Dreamtime Australia Design as this is the third time we featured their work.
Dreamtime director Michael McCann and team are the designers of the Concrete Blonde restaurant recently launched in Potts Point at Kings Cross in Sydney.
Earlier, we've covered their Victor Churchill butcher and the Sydney Seafood School.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde.
We love the stunning fireplace, the retro comic-book mural and the clever metal "tin-can" wall slots for firewood. The strong focus on metal evokes thoughts of industrial kitchens and huge dining halls, yet the atmosphere manages also to exude inviting warmth.
As it should be, the best feature of Concrete Blonde is the food. Our recent visit had us face the formidable problem of deciding what to eat. There are many options, plus the menu changes - the chefs here are capable of experimenting and improvising while focusing on freshness, local produce, Berkshire Pork, Murrylands Farm lamb.
We had the prawns popped with popcorn, then Himasa kingfish (coffee-cured with cranberry & burnt-scallion vinaigrette, pickled mustard seeds) and for the main event, we had the Meredith duck (passion fruit-glazed root vegetables with duck ravioli in pain d'épices consommé).
Being big fans of duck, we had high expectations and they were exceeded. By now we were stuffed, yet had to indulge in dessert, which turned out to be the best part of the already amazing dinner. The chocolate dessert with its pistachio wafers and olive oil jam was phenomenal in its perfect consistency, sweetness, and rich chocolate flavour. And don't get us started on the lychee and rosewater martinis, one of the many choices on the extensive martini menu. We will be going back for more. - Mark Cunial
Retail interiors by Chikara Ohno of Tokyo-based architecture and interior firm Sinato are often characterized by elegant simplicity and smart use of light. A great example of this is organic store and restaurant, +green. It is located on the ground floor of a basic concrete-frame apartment building in a residential section of Tokyos Jiyu Street, close to one of the city’s largest parks, Komazawa.
The 111.5 square meter (1,200 sq.ft) space is exceptionally high (about 4.4 meters or 14.4 feet) and much of it is underground but customers — and light – can move freely between the three levels.
The take-out, popular by park picnickers, is on the ground floor. In +green, Ohno has used clever partitioning, neutral materials and subdued colors to create a space that appears both intimate and large, and despite its underground location, has a refreshing, airy feel. - Tuija Seipell.
Dining in the sky is so last decade, but how about dining under water? And if submarine supper is your thing, wouldn’t you want to experience it in one of the world’s top diving destinations, the Maldives?
Anantara Kihavah Villas unique underwater restaurant, Sea, is part of a quartet of culinary experiences aptly named Sea, Fire, Salt and Sky — each with its distinctive cuisine, atmosphere and location.
Sea offers Mediterranean buffet lunches and a degustation dinner with stunning views of the sea life in the channel. Sea is also a wine cellar stocked with 250 labels representing 14 countries, and serving more than 20 labels by the glass.
The luxury resort is located on Kihavah Huravalhi Island in the Maldives, half an hour by seaplane from the Male International Airport. Anantara Hotels, Resorts & Spas is a group of 15 luxury properties in Thailand, the Maldives, Bali and the United Arab Emirates with near-future openings in Vietnam, China, Bali, Thailand and Abu Dhabi. - Bill Tikos
We love the deliciously pastelly mood and the interplay of light and shadow in the new Mordisco restaurant in Barcelona’s Eixample district. Designed by Sandra Tarruella Interioristas, the former family residence now exudes a Scandinavian modern clarity, yet preserves some of the touches, such as the massive staircase and the ceiling cornices, from the high-ceilinged grand home.
The patio is now covered and functions like a sun room or greenhouse, bringing the greenery close to the diners. At the entrance, a little grocery area offers the guests fresh vegetables and produce and many other fine ingredients used in the restaurant’s kitchen.
Mordisco is part of the Grupo Tragaluz hospitality family empire founded in 1987 by mother and son Rosa Maria Esteva and Tomas Tarruella. Tragaluz began with the fist Mordisco restaurant and has since expanded to include several restaurant concepts and the boutique hotel OMM. - Tuija Seipell
Twister is a new restaurant concept proposed for a space in Kiev, the capital of Ukraine. The design team, Sergey Makhno and Vasily Butenko also of Kiev, work on residential and commercial interiors and architecture but we are particularly fascinated by their furniture and their sculptural approach to interiors. We wrote about one of their office projects a while ago.
In Twister, the duo has captured the upward pull of a tornado in the main two-storey dining area with furnishings that seem to hover above the floor on their super-slim legs, with light fixtures resembling rain drops, and with massive sculptural columns that are in fact crow's-nest balconies.
The bar area is yet another iteration of a bird’s nest with walls covered with thatched sticks and with cushy seats resembling pods or cones. The warm-toned color palette conveys a sense of calm throughout, in spite of the avian connotations and air-borne allusions. - Tuija Seipell.
Illegal Burger, at Møller Gata 23 in Olso, capital of Norway, opened in secrecy late last year but it has since become a hit among those who appreciate a delicious charcoal-grilled burger.
Located in a space that used to house a “knock-three-times” club, the fresh-looking burger place still carries some of that mystery, hence the name, too.
Illegal Burger does not quite fit in any standard restaurant or club category and it does not look like a burger joint. Low-ceilinged and only 43 square meters in size, the heavily wood-paneled space looks a bit like a below deck of a ship, with the tight kitchen resembling a galley. Flexibility was one of the key points in the design brief because the space functions as a party space, hosting intimate events with DJs and late night parties.
Illegal Burger was established by three partners, Emil Hesselberg, who is a well-known local restaurateur and owner of the city’s top dance club, The Villa at Møller Gata 25, and two passionate cooks with a skating background, Mike Henriksen and Jostein Kristiansen.
The interior and furnishings were designed by Al Coulson with visual communications, including logo and graphics, by The Metric System. - Tuija Seipell.
So many top-notch things have come together in Barbecoa, one of London’s newest restaurants, that it would be a quite the scandal if it did not succeed.
Just consider the ingredients of this barbecue haven: First take Britain’s biggest food export, celebrity chef Jamie Oliver. Combine him with the man who knows everything about barbecue, French-trained American chef Adam Perry. (Don’t forget both own and operate several restaurants already.)
Mix in the best meat preparation tools from around the world; the Japanese robata grills, fire pits, Texan smoker and tandoor ovens. Add one in-house butcher shop that provides every part of animal — from meats to game to poultry — not just to the restaurant but for the public to buy.
Wrap this all in a stylishly bold Tom Dixon interior by his Design Research Studio and sprinkle lightly with a fantastic view of the adjacent St. Paul’s Cathedral. If, in addition, the prices, service and food quality meet or exceed expectations, we’d have to say this is a sure winner. - Bill Tikos
Unexpected details make Griffins Steakhouse Extraordinaire more interesting than your typical American steakhouse. That, plus the fact that it is located in Stockholm, in the brand new Waterfront Building in the downtown area between the City Hall and the Central Train Station.
The concept and execution of this restaurant – with its homey atmosphere spiced up by hints of travel, science and glamour -- was designed by Stylt. The restaurant’s imaginary host couple, the Griffins, have a penchant for mysticism and alchemy that is reflected in the eclectic interior.
Led by creative director Erik Nissen Johansen, the Gothenburg-based Stylt has recently designed several other eateries in Stockholm including Marion's Gastro Diner and the Orangeriet. - Tuija Seipell.