For the renowned Shangri-la Hotel Paris, or more precisely the two-Michelin-starred L’Abeille Restaurant, we have designed the menus. We have reviewed the idea of the menu itself and innovated the cellar book.
This place, the best, is not to be missed… in a few lines:
First, let’s come back to the details the designer has to think about when he draws a menu.
As for the host, it is always important to make his guests feel at ease and not put them in an embarrassing situation. As for the guest, it is pleasant not to have tactile contact with the menu for sanitary reasons but also to be able to read the menu perfectly…and to select his dishes peacefully.
With Chef Christophe Moret’s team, we have opted for an upright menu stand which is sculptural with a nice graphic design. The main advantage: the client’s hands are free to have a before dinner drink and to savour the hors d’oeuvres. The menu will not get stained, will not fall on the glasses or the table setting. The Maitres d’ will recognize this little extra in using this lectern.
Discover the elegance of the lectern at the table: the object can stand on its own, like a sculpture and can hold its menu to become functional.
The wine list is also a unique object that we have created by working closely with this place’s masters Joseph Desserprix and Matthias Meynard. The book has been separated into two wine colours: white and red, bound in a single compact book, with an ergonomic design.
The fun aspect conceals the efficient aspect of the wine selection from the client: a practical tool which is attractive to the host as well as the guest.