Situé dans le centre de Gdynia en Pologne, le restaurant « Althaus » parvient à séduire ses clients de par son ambiance très forte et épurée. Un design réalisé par le studio Pb/Studio en coopération avec le créatif Filip Kozarski. A découvrir en images de manière complète dans la suite de l’article.
Focus sur ce superbe menu imaginé par Tyrsa pour le restaurant parisien Barbershop. L’artiste, dont nous avons pu consacrer une interview pour Fubiz TV 11, a voulu rendre hommage à Herb Lubalin et le mur qu’il a crée dans la cantine de CBS en 1966 avec cette illustration de 82cm de long travaillée au Micron.
On a recent trip to Paris we had the chance to see a first-time visitor fall in love with the City of Lights. Crashing with locals, our group took the obligatory (but no less bewitching) trips to bistros, cafes, cathedrals and grand museums—but also managed to squeeze in a few…
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El Montero est le nom d’un restaurant situé à Saltillo Coahuila, une ville à la frontière entre le Mexique et les USA. S’inspirant de la culture locale et de la période coloniale, ce lieu dispose d’une superbe identité graphique signée Anagrama à découvrir en images dans la suite.
An Olympian pop-up supper club opens in London
The Olympics opening ceremonies are nearly upon London, and as the city makes its final preparations to host the world for the games, many creative projects are popping up around town to celebrate the event. Taking the international spirit of the Olympics to heart—by way of the belly— the pop-up restaurant Global Feast has opened in Stratford Town Hall near Olympic Park with an astonishing 20-night lineup of exceptional cuisine from across the world.
Global Feast is a collaboration between architect Alex Haw of
Atmos and celebrated underground supper club chef
Kerstin Rodgers, AKA MsMarmiteLover. Together they have curated a delicious culinary adventure that showcases the best of supper club culture. Top supper club chefs from across London and further afield have been selected to host one night each, with their menus celebrating the delicacies of their chosen part of the world.
Global Feast also marks the realization of Haw’s long-held ambition to seat people at the tallest table in the world. He describes his Worldscape design as a “voluptuous, CNC-carved landscape, a vast, 3D model of world terrain, seating 80 people on its ocean contours to dine off its coastlines, illuminated by its cities, enshadowed by its mountains.”
“Our culinary journey starts, like our species, in Africa—on the Western tip of Senegal, opening alongside the first Olympic event (football),” says Haw about what diners have in store. “Traveling east, we land at home on the opening night of the Olympic ceremony, with fireworks visible from our courtyard, to celebrate the best of host nation Britain. We continue east through Europe and onwards past Asia, from old world tonew, to end our entire journey the night after the last Olympic event by passing on the baton to Rio de Janeiro—with a climactic fiesta of Brazilian Carnival.”
Global Feast kicks off 25 July in London, and traveling gourmands can choose to attend for both the opening and closing ceremonies of the games, or any night in between.
The new German restaurant sets an elegant table in a former Jewish girls’ school in Berlin
You can’t spit in Berlin without landing on something of historic interest, and the site of Pauly Saal—the new restaurant opened by the team behind the well known Grill Royal—is no different. The former Jüdische Mädchenschule, or Jewish girls’ school, was built in Mitte in 1928 and was taken over by the Nazis as early as 1930.
The courtyard, a charming brick patio where you can eat lunch in the afternoon or sip a cocktail at night, was used for deportations until 1941, after which the school passed through a series of owners, eventually standing vacant for decades until the fourth Berlin Biennale used it in 2006 and, most recently, restauranteurs Stephan Landwehr and Boris Radczun remodeled it for their latest culinary venture, Pauly Saal.
You can’t get to the dining room without walking through the Pauly Bar, which might as well be the set of a 1930s gentlemen’s club with its dark green walls, buttery brown leather chairs and Persian rugs. The dining room, too, is a throwback to a more refined time. Murano chandeliers light the lush green cushioned seats and white tablecloths in golden tones. Against walls covered with locally made ceramic tiles, a life-size, red and white rocket spans the entire width of the room. It’s mounted over windows that separate the dining room from the kitchen, where executive chef Siegfried Danler calmly prepares traditional Weimar cuisine completely from scratch.
Your meal starts with a basket of deliciously chewy graubrot, literally grey bread. Somewhere between a weiss (white) brot and a schwartz (black) brot, graubrot is made using grains with the hull removed, so it retains the softness of white bread with all the richness and nuttiness of a darker loaf. Served alongside slabs of cold, salty butter, it’s a good sign of things to come. Danler cooks with as much from the restaurant’s small garden as he can, and he gets a good hunk of the meat he serves from his father. Given the amount of pork, beef and veal on the menu, Danler’s dad must keep busy. Since its opening in February 2012, Paul Saal has offered suckling pig, braised veal, offal and their signature dish, veal heart. Big parties can even order a large cut of meat and have it sliced by their waiter and served up table side.
When we went for lunch the tasting menu (a starter, main and dessert all for the affordable price of €32) featured asparagus salad (the big white kind was in peak season), haunch of roe buck with mushroom pasta and marinated fennel and strawberry sponge cake with yogurt cream and an elderflower jelly for dessert. We opted for a few staples from the regular menu and started with crayfish consommé and a salad with fried asparagus and marinated roast of organic pork. A whole crayfish, cut lengthwise, bathed in the thin, savory broth, and though the pork was a little on the greasy side, the perfectly roasted paper thin slices melted on your tongue.
We followed that with the crispy-skinned, sinfully buttery perch entree and the bell pepper and lemon-glazed veal shoulder with potato dumplings and spinach.
Here we need to pause and pay homage to the rich, slow roasted hunk of veal so juicy and tender we didn’t even need a knife to cut it. The paprika-spiced sauce made its way down the plate to four perfectly tender, just-made gnocchi.
We finished with the strawberry dessert on our waiter’s recommendation. The small square of layered sponge cake and strawberry yogurt cream made for a light finish to a truly indulgent lunch.
Reservations for the two-hour dinner service are highly recommended. Pauly Saal is open at noon daily.
Situé aux Philippines, ce restaurant étonnant propose de se restaurer au bord et au pied d’une cascade. Un rendu splendide pour un dépaysement total avec ce Labassin Waterfall Restaurant. L’ensemble est à découvrir en images dans la suite de l’article.
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Découverte du studio Busride qui a pu penser le design intérieur du restaurant The Smokehouse Room à New Delhi (Inde). Avec une ambiance très inspirée par la science-fiction, ce lieu à la décoration étonnante et futuriste est à découvrir dans la suite de l’article.
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Le studio Fantastic Design Works Co. a eu la bonne idée de reprendre Alice au pays des merveilles pour décorer un restaurant à Tokyo. Jouant avec ingéniosité entre les différents éléments du conte et les décors du restaurant, le tout permet de donner une ambiance unique et amusante.
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Japanese studio Takeshi Hosaka Architects have completed an igloo-like noodle restaurant near Mount Fuji, Japan. (more…)
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