Small House Design: Restaurants

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlAGAI1UJPCsVTVV55wArcwZ892EkLx0QaWXsNpKmBn14Uk39eoWhY3ryCq9KBmP6kSKIEut5cAT9uEZE-YCqnUE_TUvQNqQErcDk7VEejzclbZX6c323cN4BTD_yHvD39bBjSdK0fIA/s1600/comme-chez-soi-entrance.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlAGAI1UJPCsVTVV55wArcwZ892EkLx0QaWXsNpKmBn14Uk39eoWhY3ryCq9KBmP6kSKIEut5cAT9uEZE-YCqnUE_TUvQNqQErcDk7VEejzclbZX6c323cN4BTD_yHvD39bBjSdK0fIA/s400/comme-chez-soi-entrance.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl75XuQa6nhyphenhyphenw0sYtP1S8R9qAw2-NZH7Hs6xU0SF-xzGvFZ0WSpiKOM00wkFR4Eg2VqCujid_MunPXWF9u1fVaVe4CMWalWWkC0S_YmX0XfqfISRO5T6YK48gWkHBL3hQ4aWitsr-aC-E/s1600/restaurant-comme-chez-soi-brussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl75XuQa6nhyphenhyphenw0sYtP1S8R9qAw2-NZH7Hs6xU0SF-xzGvFZ0WSpiKOM00wkFR4Eg2VqCujid_MunPXWF9u1fVaVe4CMWalWWkC0S_YmX0XfqfISRO5T6YK48gWkHBL3hQ4aWitsr-aC-E/s400/restaurant-comme-chez-soi-brussels.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">2-Michelin star</div><div class="separator" style="clear: both; text-align: center;"></div><a name="more"></a><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US"><span style="font-family: Calibri;">This well thought of eatery was established by Georges Cuvelier in 1926. Since that time, generations of the family have carried on the tradition of creating fine cuisine which has a taste of home for customers. This is the end meaning of Comme Chez Soi after all.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US"><span style="font-family: Calibri;">The present location affords visitors with a more modern and roomy atmosphere while still adhering to the principles that made the food and service so famous in the first place. Today, offering the best and most hearty dishes possible, along with food preparation exhibitions by noted chef Lionel Rigolet, completes one of the most interesting culinary venues in Brussels.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US"><span style="font-family: Calibri;">Master chef Pierre Wynants presents dishes which are both a taste of home, and quite the extraordinary as well. For the participatory type, Chef Wynants set up a table in the kitchen so they could watch<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-image: initial; border-width: 0px; color: #303030; font-family: Arial, Verdana, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58HS-N5GiKiypR8_0P4xjjZFiqfzui6ABKyM7uaNBtT-_zipcLmqVC9vK42ThKY2UUiuheohUGKLvW2AKE82btI4-SdSr8Nk5UIQs8t9fMXVItRmftNNTPuzYrFi7rrMIUhcv22k_9fE/s1600/comme-chez-soi-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58HS-N5GiKiypR8_0P4xjjZFiqfzui6ABKyM7uaNBtT-_zipcLmqVC9vK42ThKY2UUiuheohUGKLvW2AKE82btI4-SdSr8Nk5UIQs8t9fMXVItRmftNNTPuzYrFi7rrMIUhcv22k_9fE/s400/comme-chez-soi-01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Kitchen Table</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5E85K0C1gqVnAbDMauYlF1lrer-I9x8dgtHNyoYW0xGGzJ7QrAtlrKID3f2Ekqfr2qzyqtN50iZLKSUocw1hrDkHYfz9h0si7pjZUsceyj7Rz9xpACmFGe1V6PLpzyJfnqgRSCSegiU/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5E85K0C1gqVnAbDMauYlF1lrer-I9x8dgtHNyoYW0xGGzJ7QrAtlrKID3f2Ekqfr2qzyqtN50iZLKSUocw1hrDkHYfz9h0si7pjZUsceyj7Rz9xpACmFGe1V6PLpzyJfnqgRSCSegiU/s400/1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Amuse Bouche was a biscuit which tasted like parmesan and also a finger  sandwich with smoked salmon and some fish carpaccio in it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxzvElD9eenQWSfwwePs53qvtKyGBMC2Ncl7HvjKP1ASg6xwCyL_4ni0YbAn781huS2S9KaGVci3b3xn8nujhZ0pWduxj9A6YAUALSJuJO2TtRYRnW3s1hoVlKWbxE4_PHPeU7_NnpMw/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxzvElD9eenQWSfwwePs53qvtKyGBMC2Ncl7HvjKP1ASg6xwCyL_4ni0YbAn781huS2S9KaGVci3b3xn8nujhZ0pWduxj9A6YAUALSJuJO2TtRYRnW3s1hoVlKWbxE4_PHPeU7_NnpMw/s400/2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">They surprised me with yet another Amuse Bouche, which happened to be a  combination of Fried shrimp with seafood tartare underneath, Smoked  mackerel with apple mash and a Shellfish soup.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>The soup tasted a bit oriental due to its ingredients- ginger and  spring onion. It also contained clams. Shrimp was very enjoyable and so  was the smoked mackerel as both had rich flavours.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqImUadtRt0fOhARjdEP-9V-doxf70EJGdTeQ1NgY4GFW769RH3yJhIMK4epp4HgLGj3nOM596QLOmMxeRSoCouh2a-LBL-NobXVYfEzyuOoT25sDIC1lh7QjmPfPw-SS79Kk0FfbWl1Y/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqImUadtRt0fOhARjdEP-9V-doxf70EJGdTeQ1NgY4GFW769RH3yJhIMK4epp4HgLGj3nOM596QLOmMxeRSoCouh2a-LBL-NobXVYfEzyuOoT25sDIC1lh7QjmPfPw-SS79Kk0FfbWl1Y/s400/3.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Marinated codfish with coriander and lime, North Sea Shrimps</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>A very good appetizer as the lime and coriander tastes were not only  evident but refreshing. The fish was not fully cooked and hence gave a  very chewy texture which I enjoyed very much. The North Sea shrimps were  fresh and sweet, and were perfectly accompanied by the lobster sauce  underneath. Drips of wasabi mayo supplemented the dish well.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVw2pHZaEofUBlvIQCq263ndCIRdEfwa1v5RWIR9gvu1pYvSz9tqlck8hhmjeycF-FRDwVlbVBpQd2vUpFSE_DEW3otzM4UkdZeHHG-4iegF0L-3qTGQfGRIafIwAwifzTO_siv7sQ10/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVw2pHZaEofUBlvIQCq263ndCIRdEfwa1v5RWIR9gvu1pYvSz9tqlck8hhmjeycF-FRDwVlbVBpQd2vUpFSE_DEW3otzM4UkdZeHHG-4iegF0L-3qTGQfGRIafIwAwifzTO_siv7sQ10/s400/4.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Pan fried redfish, green lentils and veal's head with hazelnut oil and mustard grains.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Another impressive course. The fried redfish with the subtle hazelnut  crumbs on top went very well with the mushroom foam. The rich foam also  accompanied the veal's head and mustard seeds perfectly. The veal's  head reminded me of the British Gastro Pig's head on toast. The fish was  fresh and this was particularly highlighted due to the generally rich  sides of the course.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIeoGAvnDUbTgJaAp0TUZbJTgkN-MFMYJ2PHpoxqYw7ucUhWc3a3ygUHdDpajvic7psGMqDI9pnkuM6ixfzY5SoYsXFu3MpJLS0LrR-nEaX2beyGl3jvBVx0FbFOUEjkyQvCr8ePWwT8/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIeoGAvnDUbTgJaAp0TUZbJTgkN-MFMYJ2PHpoxqYw7ucUhWc3a3ygUHdDpajvic7psGMqDI9pnkuM6ixfzY5SoYsXFu3MpJLS0LrR-nEaX2beyGl3jvBVx0FbFOUEjkyQvCr8ePWwT8/s400/5.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Lacquered breast of duckling from the Landes, crispy vegetables and spicy fruit chutney.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>I was expecting a lot from this main course, given the high standards  of its predecessors. Unfortunately it turned out to be a  disappointment. The French duck breast was slightly overcooked and dry  despite being pink. The honey sauce on the side was very appetizing and  the potato crisps with berries were equally appealing. I requested for a  slightly less cooked duck but was turned down by the waiter, who  insisted that it was the perfect texture. I was hence obliged to  continue with the dish which I felt could have been better.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRDKxhyXMirmglPz29Hwus7JMuwdyyt76rE4SBZe9pQ7sC1UByLCX_9P0BMU6pUy_mvG3kIUy2WcNqxUxoo8FDyUfE_-Ai3cEMJxTliM9BIJlNfQYLM5O8RQ-BvOTbiUEih2tWCQyjYA/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRDKxhyXMirmglPz29Hwus7JMuwdyyt76rE4SBZe9pQ7sC1UByLCX_9P0BMU6pUy_mvG3kIUy2WcNqxUxoo8FDyUfE_-Ai3cEMJxTliM9BIJlNfQYLM5O8RQ-BvOTbiUEih2tWCQyjYA/s400/6.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Ganache of Jivara milk chocolate with tonka bean, thyme shortcake, light Cointreau.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>I found the dessert a bit too sour, a bit towards the fruity end  since I personally prefer a chocolate based dessert. Nonetheless a  decent course to end the meal.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzMh1LCKRvDiznEqLUYXBC-CECmhTjMfTWTyKFmi4MqRdHIB7UF8GBnr_FGo_HubxIqaykWun7NS5WXx79WoD-j45b3eU805GKVvZT6MXfbo3UkDe446jVVwBhPQ6tvrngc6f6mGPDfw/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzMh1LCKRvDiznEqLUYXBC-CECmhTjMfTWTyKFmi4MqRdHIB7UF8GBnr_FGo_HubxIqaykWun7NS5WXx79WoD-j45b3eU805GKVvZT6MXfbo3UkDe446jVVwBhPQ6tvrngc6f6mGPDfw/s400/7.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>For the petit four, I only tried the strawberry macaroon which had a very delightful flavour. </i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1D_p-mdzFM_9nD48OTQzPgV7z9aPFb_UxC5HcOntmBNqMfW06mPCgY-FFGXj-orQ28FGcORlyp69Dd93uEqiqe2OkzeI6YDFUESEWxmFF-3u_Qo0LknCOpH40EqEYeaeYMDLRVWR0R8/s1600/comme-chez-soi-restaurant-brussel-1(p+restaurant,10132%29%28c+0%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1D_p-mdzFM_9nD48OTQzPgV7z9aPFb_UxC5HcOntmBNqMfW06mPCgY-FFGXj-orQ28FGcORlyp69Dd93uEqiqe2OkzeI6YDFUESEWxmFF-3u_Qo0LknCOpH40EqEYeaeYMDLRVWR0R8/s400/comme-chez-soi-restaurant-brussel-1(p+restaurant,10132%29%28c+0%29.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;">Private room</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vwMXP1JDn3e2ec6NQeIb8V9m2aPSED6WzjkwT_-DvTXsNDCN0rfXVEZtqEgAc_-CISZhLge_LwJL8pdPjyjlcYFgVZ9kCcMah_Nb_3J9RUgLB_Taim26HcXF79JcagjAqH7veavpW3k/s1600/Lionel+Rigolet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vwMXP1JDn3e2ec6NQeIb8V9m2aPSED6WzjkwT_-DvTXsNDCN0rfXVEZtqEgAc_-CISZhLge_LwJL8pdPjyjlcYFgVZ9kCcMah_Nb_3J9RUgLB_Taim26HcXF79JcagjAqH7veavpW3k/s400/Lionel+Rigolet.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;">Lionel Rigolet</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">For a few years now Lionel Rigolet has found its own way to interpret the most </span></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">beautiful parts of the gastronomic traditions.<br />Using first quality products and the very latest technologies, he  proposes well balanced dishes where flavours meet daring contrasts and  the exotic touch to make epicure dream. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZytq8vLXK33d1fJo9Lj_n44vbC7ZzkL1BdtDUWXApf9RnaI73LKPrr3l9oaqjDChusx0JNBNZQv81Qwalxby_0knDqQJp6TRE1O15bKSbr-_yhnbJey33uIt3pH7mddGNNNBXbaY-k7E/s1600/Pierre+Wynants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZytq8vLXK33d1fJo9Lj_n44vbC7ZzkL1BdtDUWXApf9RnaI73LKPrr3l9oaqjDChusx0JNBNZQv81Qwalxby_0knDqQJp6TRE1O15bKSbr-_yhnbJey33uIt3pH7mddGNNNBXbaY-k7E/s400/Pierre+Wynants.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;">Pierre Wynants</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">Having ruled the kitchen of Comme chez Soi for  several decades, Pierre Wynants</span></div><div class="separator" style="clear: both; text-align: center;"><span class="texte"> has now put his pots and pans down to  give place to his son-in-law, Lionel Rigolet.<br />He is not totally retired from the gastronomic world and is always active in the defence of our culinary heritage.</span> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">Comme Chez Soi <br />Lionel Rigolet </span></div><div style="text-align: center;"><span class="texte">23 place Rouppe • B-1000 Bruxelles </span></div><span class="texte"></span><br /><div style="text-align: center;"><span class="texte">Phone: +32(0)2 512 29 21 • Fax: +32(0)2 511 80 52</span></div><div style="text-align: center;"><span class="texte"><a href="mailto:info@commechezsoi.be">info@commechezsoi.be</a></span></div><div style="text-align: center;"><span class="texte"></span></div><span class="texte"></span><br /><div class="separator" style="clear: both; text-align: center;"><span class="texte"><a href="http://www.commechezsoi.be/">www.commechezsoi.be</a> </span></div><span class="texte"></span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>

Comme Chez Soi - Brussels - 2Michelin star Restaurant

2-Michelin star This well thought of eatery was established by Georges Cuvelier in 1926. Since that time, generations of the family have car...

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjFFl9tR1laxNTTDI5hvHjT51JLGq3imAEWQNLtPSL0byaX4Sd3mAt1yQsptcoethH3sXOWqiF5dyRpxj5RMF2zEwP9GxDQwqjqIbFfepK4gv07Dx6BuFPUmLqMOclH9WNC6a27rBglk/s1600/lematt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjFFl9tR1laxNTTDI5hvHjT51JLGq3imAEWQNLtPSL0byaX4Sd3mAt1yQsptcoethH3sXOWqiF5dyRpxj5RMF2zEwP9GxDQwqjqIbFfepK4gv07Dx6BuFPUmLqMOclH9WNC6a27rBglk/s640/lematt.jpg" width="640" /></a></div><div style="text-align: justify;">It is not easy to impress in Paris. To create a restaurant, bar, hotel  or retail establishment that stands out, surprises the locals and the  jetsetting international visitors, and creates positive buzz that lasts  more than a night, is a serious challenge.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHf8qEGQWCl6z4gRQQ4jCqjfFwakLvmJ32AuWJ-1xQGjDt5Pva8ClwHHV9ZJcGUqBzAOPxDnXYDpPMYCoAf_DXZfUEFXKRjvmDIa_O9hnt9f4zOBjJOiBBDAcjefGxqq2Pj61mdWfUK5M/s1600/letmat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHf8qEGQWCl6z4gRQQ4jCqjfFwakLvmJ32AuWJ-1xQGjDt5Pva8ClwHHV9ZJcGUqBzAOPxDnXYDpPMYCoAf_DXZfUEFXKRjvmDIa_O9hnt9f4zOBjJOiBBDAcjefGxqq2Pj61mdWfUK5M/s640/letmat2.jpg" width="425" /></a></div><div style="text-align: justify;">The collective talents and star power of the team behind Le Restaurant  Matignon are significant enough to suggest that a new, permanent player  may have arrived on the scene.<br /><br />Opened March 2010, at 3 Avenue Matignon, just a few steps off  Champs‐Elysées, Matignon promotes itself as “restaurant and playground”  but  in plain terms it is a restaurant, bar and lounge that has already  hosted several lavish private parties for high-end brands and media.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bIfQmZY_l38cB4NOzjAGd2OYEc8LNbUZn0FHgryZGN7DR2eRxt7DEUhHBo0mikxPHG72OwrY9OCXVD425PrhZ3Tgs6bYFD1xAsZvixpIJyzHUmoUmP0kPyPryh-DADO4PXeq7Bpbk80/s1600/lemat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bIfQmZY_l38cB4NOzjAGd2OYEc8LNbUZn0FHgryZGN7DR2eRxt7DEUhHBo0mikxPHG72OwrY9OCXVD425PrhZ3Tgs6bYFD1xAsZvixpIJyzHUmoUmP0kPyPryh-DADO4PXeq7Bpbk80/s640/lemat.jpg" width="640" /></a></div><div style="text-align: justify;">Matignon was founded by Paris-born international promoter and artistic  director Cyril Péret (Paglinghi) and Gilbert Costes, one of the Parisian  Costes hospitality triumvirate (brothers Jean-Louis and Gilbert and  Gilbert’s son, Thierry) that seems to have its hands in half the new  restaurant and cafe concepts in Paris.<br /><br />Péret has entertained and cooperated with celebrities throughout his  career in Miami and Paris, while the Costes brothers are no strangers  either to working with celebrities and top-level designers and  architects.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr4a2vBAnps7gk4unXstCXdazzUATxG7c_Pfkv4UgFSd8y4CmZcMd-kXUJk7kAOoJzjEQMI9L5v4d_CreVldPoisYU6m8ay3scIQb4f4EMW-RDGQXbCZVmWWAWWm2JQYoXCUfoSVdEU4/s1600/lemat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr4a2vBAnps7gk4unXstCXdazzUATxG7c_Pfkv4UgFSd8y4CmZcMd-kXUJk7kAOoJzjEQMI9L5v4d_CreVldPoisYU6m8ay3scIQb4f4EMW-RDGQXbCZVmWWAWWm2JQYoXCUfoSVdEU4/s640/lemat1.jpg" width="640" /></a></div><div style="text-align: justify;">To create the physical environment, Costes and Péret retained the  formidable and prolific French architect and designer Jacques Garcia,  whose rich and luxurious signature touch can be witnessed in hotels and  restaurants around the globe. Garcia’s work includes Hôtel Métropole in  Monte Carlo, the Spice Market restaurant in New York, Hôtel Costes in  Paris and dozens of others around the world owned by sultans and sheiks,  royalty and even Garcia himself.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHSqMuODDQeuVXXIG8kO-IhztGXleVg4mReyDeA4ERL080W6pS1EOXCejKs7Y9eMtQm-wNvClGL2utTklA6rWVX-cuiEgxkshaYXBX6Tz7VBx4eGG9XHTcfqmRofujY5UarEdJcYi4TU/s1600/letmat3%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHSqMuODDQeuVXXIG8kO-IhztGXleVg4mReyDeA4ERL080W6pS1EOXCejKs7Y9eMtQm-wNvClGL2utTklA6rWVX-cuiEgxkshaYXBX6Tz7VBx4eGG9XHTcfqmRofujY5UarEdJcYi4TU/s640/letmat3%25281%2529.jpg" width="522" /></a></div><div style="text-align: justify;"></div>Several years ago, Garcia was quoted as saying that 50 million people  ate at his restaurants and five million people slept at his hotels.  These numbers have only grown since.<br /><br />At Matignon, Garcia has created a luxurious mix of eclectic and opulent,  subdued and bold, elegant and funky. Matignon has no online presence at  this time, so the only way to get to know it is to go in person. <i><b>Eric. J.R. Engelen</b></i><br />Matignon is located at 3, Avenue Matignon 75008 Paris, telephone : 01 42 89 64 72.</div>

Le Matignon - Paris Restaurants - Bars

It is not easy to impress in Paris. To create a restaurant, bar, hotel or retail establishment that stands out, surprises the locals and th...

Small House Design

Comme Chez Soi - Brussels - 2Michelin star Restaurant

Le Matignon - Paris Restaurants - Bars

Popular Posts

Blog Archive