Design me a restaurant

How do you design a restaurant? How do you translate a culinary concept into a space? Caroline Tissier has made hospitality design her specialty. Countless chefs have called on her talent to provide their customers with the setting and comfort their cuisine deserves: Akrame Benallal, Mathieu Guibert, Jacky Ribault, Pierre Rigothier, David Toutain, Toshitaka Omiya... and, most recently, Christophe Hay, for his giant new Fleur de Loire project, a long-standing collaboration between the chef and the interior architect-designer who previously designed Maison d'à Côté and Côté Bistrot.

Sylvie Berkowicz Published on 6/13/22 at 12:00 AM

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