阿兰·杜卡斯在巴黎酒店
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巴黎酒店的阿兰·杜卡斯
巴黎酒店是一个神话般的地方：坐落在蒙特卡洛的岩石边缘，它是里维埃拉的瑰宝之一。这个地方象征着魅力、名流和与地中海及假期相关的某种享乐主义。它与南法的形象密不可分，融合了财富、乐趣和风味。
这里也是阿兰·杜卡斯的总部，他的心在这里，路易十五餐厅，在33岁时赢得了他的三颗米其林星。2015年4月重新开业时更名为“阿兰·杜卡斯在巴黎酒店”，这是世界上最著名的厨师委托设计师帕特里克·朱安和桑吉特·曼库的餐厅。这个项目将神话般的餐厅带入21世纪，创造了新菜单与这个梦想之地之间的联系。
一个充满活力和动感的项目
帕特里克·朱安和桑吉特·曼库非常了解杜卡斯及其对建筑和设计的热情。他们的合作源于持久的友谊，体现在许多卓越的项目中，如朱尔斯·凡尔纳餐厅或最近的阿兰·杜卡斯在阿尔特尼酒店……这一关系始于1998年，为摩纳哥的Bar & Bœuf设计一个餐盘。
帕特里克·朱安和桑吉特·曼库在这里展示的项目特别引人注目。在这样一个华丽的餐厅中，设计师们成功地创造出一种令人惊叹的能量，同时又保持了对这个历史场所魅力的柔和感。帕特里克·朱安和桑吉特·曼库采取了微妙的方式，他们的想法是欢迎客人，就像他们被邀请到一个私人住宅一样。在这种场合，妳可以与各种美味菜肴的精致细节交融，妳成为一种仪式的一部分，因为妳可以偷偷进入厨房，感受到亲密感，仿佛回到了家。这是促成家具设计和与这个空间的经典主义和谐相融的宏伟物件的主要理念。他们创造的不仅仅是室内设计。新的服务风格诞生了，这是与阿兰·杜卡斯经过长时间讨论的结果。服务人员和家具的编排表演在用餐者的眼前展开。
吸引注意力
走进餐厅，您的注意力立刻被天花板上的一个巨大的光环形吊灯吸引。它由阿里斯蒂德·纳让制作，使用了800片穆拉诺玻璃。这个物体使空间悬浮。这个超大的环 “直径7.5米” 闪烁着柔和而神奇的光芒。它的形状参考了上方的古典天花板壁画。这幅艺术作品是由玛丽-费利克斯·伊波利特·卢卡斯在1874年酒店首次建成时绘制的，描绘了一位被天使围绕的女神。置于天花板玫瑰花中，这成为帕特里克·朱安和桑吉特·曼库组织空间的初始灵感：一系列圆形和圆形物体位于空间中央，使房间呈现出更人性化、不过于压迫的维度。在吊灯正下方，名为“L’Office”的家具 “法语中描述餐厅重要准备场所的词” 用樱桃木制成，展开其金属刀片的翅膀，以便服务开始。这是一个为前厅团队表演的机械剧院。这个物体打开并优雅地转变，所有功能都是餐厅服务中曾经隐藏的活动的一部分。
“L’Office”坐落在地板上的一圈乌木环中，环绕着一颗黑色的“丝绸石”，描绘出一个将地板与天花板连接的图案。
从这一点向外，地板的其余部分覆盖着定制的地毯，其设计唤起了暴风雨的天空，柔和的蓝色和深灰色，图案既不具体也不描述，仅仅给人一种暴风雨的印象，难以预测和神秘，轰鸣穿过宁静的空间。
在不调整过去的情况下，该项目为蒙特卡洛的神话引入了极具现代感的元素，在金色装饰强调阴影的地方引入了光明，并暗示了轻盈和流动的运动。
“L’Office”，舞台上的芭蕾
“L’Office”位于餐厅中央，吸引着目光。它是前厅团队的新工具。由樱桃木、镀锌金属和玻璃制成，它通过在每个服务阶段打开的两个翅膀展示其珍宝。首先，第一只翅膀打开，展示面包、油和黄油。随后，第二只翅膀揭示了利口酒和巧克力。中央存放的玻璃器皿通过与吊灯相似的照明效果展现出来。这个独立的设备还控制着房间内的照明变化，为餐厅顾客的用餐增添了节奏和活力。
通过这一独特的微型建筑，阿兰·杜卡斯、帕特里克·朱安和桑吉特·曼库希望让所有通常在餐厅的边缘进行的准备工作变得可见。通过展示这一活动，他们为空间赋予了戏剧性，给高档美食赋予了面孔，并突显了厨师新菜单的真实性。
浅色家具
在这个历史悠久的餐厅中，帕特里克·朱安和桑吉特·曼库的家具设计为空间提供了现代感，带来了轻盈的氛围，色调柔和。自然色调呼应了墙壁上大理石柱的色调。每件家具都具有触感和感性，给人一种舒适的感觉。
桌子底部用皮革包裹，镜面抛光的波纹不锈钢腿。桌子上铺着精致的亚麻桌布，海军蓝的缝线与地毯的颜色相呼应。桌子底座隐藏着灯光，使桌子看起来像漂浮在空中。
椅子由工匠皮埃尔-伊夫·勒弗洛克 “Pierre-Yves Le Floc’h” 进行包裹，采用铬和自然色皮革，交叉的腿部为镀铬不锈钢，简约而又让人联想到夏日的光线。从房间的另一侧看过去，椅背形成几何节奏，纤细的扶手勾勒出每个座位的轮廓。
包包架既有趣又实用，像是皮革折纸，使用起来快速简便。
服务推车和可移动的“Vaisselier”
流线型、简约的推车优雅地穿过房间，为服务增添了动感。可移动的“Vaisselier”是另一个专用设备，允许在桌旁进行准备，并存放每张桌子的所有酒水。这个“Vaisselier”由Corian©、漆和樱桃木制成，展开后揭示出隐藏的内袋，用于存放各种餐具。推车还将现代和自然材料 “如手柄的皮革和奶酪推车顶部的桃花大理石” 结合在一起，主要采用浅色调。一个华丽的银色罩子，作为餐厅奢华过去的纪念，用于烤肉推车。围绕“L’Office”的这些元素，帕特里克·朱安和桑吉特·曼库创造了一个流动、灵活和动态的场景，为这场星级餐厅的编排表演注入了活力。
照明设计
帕特里克·朱安和桑吉特·曼库委托赫尔维·德科特 “Hervé Descottes” 为餐厅设计照明。房间内的间接照明平衡了自然采光。透过中央吊灯，产生了放大镜的效果，以不同的光线揭示天花板壁画。通过一系列微妙的投影动画，壁画被赋予了生命。在原始的大理石柱上，世纪之交的壁灯配有金属铜色的布灯罩：一种优雅的现代化方式。
最后，数千根独立的线条手工精细地组织成形状，参考了剧院的元素，让阳光明媚的里维埃拉光线透入餐厅。
在为阿兰·杜卡斯在阿尔特尼酒店的项目之后，重新设计巴黎酒店餐厅的用餐空间是一个新的挑战。如何在保留吸引人们来到摩纳哥的形象的同时推动餐厅的发展？帕特里克·朱安和桑吉特·曼库的设计理念令人惊叹。作为对18世纪装饰的对比，他们提出的项目远不止于室内设计，而是为前厅团队和用餐者提供了一种全新的体验，赋予这个神话般的餐厅新的生命。流动性、运动和追求享乐是这对设计师在这次雄心勃勃的翻新中所遵循的关键理念。他们的宏伟设计为用餐过程中的房间提供了变化的装饰。
帕特里克·朱安和桑吉特·曼库将他们的工作方式投射到最终的项目中：一种优雅的编排，其中舒适和享乐是最终目标。通过这种方式，他们不仅重塑了餐厅的外观，还重新定义了用餐体验，使其更加生动和富有活力。
总之，阿兰·杜卡斯在巴黎酒店的餐厅不仅是一个用餐的地方，更是一个充满艺术和设计的空间，体现了现代与传统的完美结合。每一个细节都经过精心设计，旨在为客人提供无与伦比的用餐体验，展现出高档美食的魅力和优雅。
L’Hôtel de Paris is a mythical place : perched on the edge of the rock of Monte-Carlo, it is one of the jewels of the Riviera. A place that epitomises glamour, the jet-set and a certain hedonism linked to the Mediterranean sea and holidays. A place inextricably linked with an image of the south of France that mixes its riches, its pleasures and its flavours.
This is also the headquarters of Alain Ducasse, where his heart is, the Louis XV, where aged 33 he won his three Michelin stars. Newly renamed Alain Ducasse à l’Hôtel de Paris for its re-opening in April 2015, this is the dining room that the most famous chef in the world has entrusted to designers Patrick Jouin and Sanjit Manku. This project brings the mythical restaurant into the 21st century, forging a relationship between a new menu and this place of dreams.
A project signed by its energy and dynamism
Patrick Jouin and Sanjit Manku know Ducasse and his passion for architecture and design very well. Their collaboration is the result of an enduring friendship, illustrated by a number of exceptional projects, such as the Jules Verne or more recently Alain Ducasse au Plaza Athénée … It is a relationship that started in in 1998 with the design of a serving plate for the Bar & Bœuf in Monaco.
The project that Patrick Jouin and Sanjit Manku present here is particulary striking. In a dining room with such a flamboyant decor, the designers achieve to create a breath-taking energy that still remains soft for those who were already used to the charms of this historical venue. Patrick Jouin and Sanjit Manku have taken a subtle approach, their idea was to welcome guests as if they were invited to a private residence. In such occasions you are allowed to mingle with the exquisite details of the preparation of various parts of your delicious dishes, you are part of a ritual, because you can sneak into the kitchen, you feel intimacy, as if you were home. This is the leading idea that gave birth to furniture design and monumental objects that fit harmoniously with the classicism of this space. They have produced much more than just an interior design. A new style of service is born, the product of lengthy discussions with Alain Ducasse. A choreographed spectacle of serving staff and furniture unfolds in front of the diners’ eyes.
Drawing the attention
Arriving in the restaurant, one’s attention is immediately drawn towards the ceiling, where an immense halo-shaped chandelier hangs. It is made by Aristide Najean using 800 pieces of Murano glass. The object places the space in suspension. This outsized ring (7.5m in diameter) glitters with a soft, magical light. Its form makes reference to the classical fresco on the ceiling above. This piece of art, painted by Marie-Félix Hippolyte Lucas in 1874 when the hotel was first built, shows a nymph surrounded by cherubs. Set within a ceiling rose, this was the initial inspiration behind Patrick Jouin and Sanjit Manku’s organisation of the space: a series of circles and circular objects in the middle of the space give the room a more human, less overwhelming dimension. Centrally placed beneath the chandelier, a piece of furniture known as “L’Office” (a French word that describes an important preparation place in a restaurant), made in cherry wood, opens out its metal-bladed wings so that service can begin. It is a mechanical theatre at the service of the ballet performed by the front-of-house team. This object opens up and elegantly transforms itself, all its functions part of the erstwhile hidden activity of service in the restaurant.
L’”Office” sits on a ring of ebony in the floor that encircles a heart of black “pierre de soie”, tracing a pattern that connects the floor with the ceiling.
From this point outwards, the rest of the floor is covered in a bespoke carpet whose design evokes a stormy sky, in muted blue and deep grey, in a pattern which is neither specific nor descriptive, simply giving the impression of a storm, unpredictable and mysterious, rumbling through a calm space.
Without adjusting the past, the project introduces eminently contemporary elements to the Monte-Carlo myth, bringing in light where gilding emphasised the shadows, and suggesting lightness and fluidity of movement.
Picture caption: The chandelier is made by A.Najean (Hand castglass), JM Tech (structure) and Secante (lighting). Lighting design is by l’Observatoire international. The carpet is made by Tai Ping.
“L’Office”, a stage for the ballet
Reigning at the centre of the dining room, the ‘Office’ intrigues and draws the eye. It is a new tool for the front-of-house teams. Made in cherry wood, zinc plated metal and glass, it reveals its treasures via its two wings that open at each stage of service. To start, the first wing opens to reveal the bread, as well as oils and butter. Later on, the second wing reveals liqueurs and chocolates. The glassware stored at the centre is shown off by lighting that has a similar characteristic to the chandelier. This freestanding piece of equipment also controls variations in lighting around the room, which punctuate and animate the meals of the restaurant clientele.
Via this piece of exceptional micro-architecture, Alain Ducasse, Patrick Jouin and Sanjit Manku wanted to make visible all the preparation that usually takes place in the restaurant’s wings. By showing this activity, they are theatricalising the space, giving a face to haute-cuisine and highlighting the authenticity that is the premise of the chef’s new menu.
Picture caption: “L’Office” is made by JM Tech – Lighting design is by l’Observatoire International and the lighting is made by Secante.
Light-coloured furniture
Providing an essential touch of modernity in this historic dining room, furniture design by Patrick Jouin and Sanjit Manku brings a lightness to the room with its range of soft colours. Natural shades echo the tones of the marble pilasters that line the walls. Each piece of furniture is tactile and sensual, giving an immediate feeling of comfort.
Tables, with undersides’ upholstered in leather, have mirror-polished, fluted stainless-steel legs. The tables are covered with fine linen tablecloths, with navy-blue stitching picking up the colours of the carpet. The table bases house a hidden light that makes the tables appear to floa.
The chairs, upholstered by master-craftsman Pierre-Yves Le Floc’h, are in chrome and natural coloured leather, with crossed legs in chromed stainless steel and a pared-back reminiscent of summer light. Seen from behind from across the room, their backs create a geometric rhythm thanks to the slender arms that frame each seat.
The bag holder, both fun and practical, is like a leather origami and is quick and simple to use.
Picture caption: Leather upholstery is by Pierre-Yves Le Floc’h, table legs are made by Matinox and table tops by Arkal. The chair legs are made by Somi Design.
Service trolleys and the portable “Vaisselier”
Sleek, pared-back trolleys cross the room with elegance and add a dynamic touch to the service. The portable-Vaisselier is yet another specialized piece that allows for preparation right next to the table as well as housing all wine and beverages for each table. The “Vaisselier” is a mixt of Corian ©, laquer and cherry wood that unfolds to reveal a hidden inner pockets for a variety of tableware. The trolleys also bring together modern and natural materials (leather for the handles and peach-blossom marble for the top of the cheese trolley) in predominantly light colours. A magnificent silver cloche, a souvenir of the sumptuous past of the restaurant, is used for the roast trolley. With these elements that revolve around the ‘Office’, Patrick Jouin and Sanjit Manku create a moving, fluid, and dynamic scene for a piece of choreography that brings a starred restaurant alive.
Picture caption: The portable “vaisselier” and the trolleys are made by JM Tech
Lighting (designed by l’Observatoire International – Hervé Descottes)
Patrick Jouin and Sanjit Manku commissioned Hervé Descottes to design the lighting for the restaurant. Indirect lighting around the room balances natural daylighting. Looking through the central chandelier gives a magnifying-glass effect, revealing the ceiling fresco in a different light. The fresco is brought to life via a series of subtle, projected animated images. On the original marble pilasters, turn-of-the-century wall lights have metallic copper-coloured fabric shades: an elegant way to bring them up to date.
Finally, ‘curtains’ of thousands of individual threads are minutely organised by hand into shapes referencing the theatre, allowing the sunny Riviera-light into the restaurant.
Picture caption: The curtains are made by Pierre-Yves le Floc’h.
Following their project for Alain Ducasse at the Plaza Athénée, re-designing the dining room for the restaurant at the Hôtel de Paris was a new challenge. How could one take the restaurant forward while preserving the image that draws people to Monaco? Patrick Jouin and Sanjit Manku’s approach is astonishing. As a counterpoint to 18th-century decor, they have put together a project that is much more than just an interior design, proposing a new experience for the front-of-house team and the diners in this mythical dining room. Fluidity, movement and the pursuit of pleasure are the key ideas that have guided the duo in this ambitious renovation. Their monumental designs provide a changing decor for the room throughout the meal. Patrick Jouin and Sanjit Manku project their way of working into the finished project: an elegant choreography where comfort and pleasure are the ultimate objectives.