For the menus and the table objects, we use oak wood, copper and clothes, looking for the coherence between the different supports, the stationery, the table objects and the interior design.

In all the pieces, we used the copper like the old copper pots on a paper made with cotton and recycled fibbers, with a wrinkle and natural aspect.

The guest takes a little book explaining the philosophy, the suppliers and the origin of the ingredients. We take advantage of the sewn binding, letting the threads long to hold the bill.

The interior design represents the evolution of the chef. From the field to the city, passing through the family-owned town house. We distinguish these three spaces with the colors and textures that explain the different stages, from the most rustic, the field, to the most sophisticated, the city. All together below a modularity that helps to unify the whole premises.