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.
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News & Events
Chef Anthony Avoine to open a bistro in Trébeurden
Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.
For the first time, Le Meurice is organizing its very first egg hunt, designed by Cédric Grolet. Entertainment and treats are on the agenda for young and old alike. See you on April 19, 2025.
