The Prettiest Restaurant Plates in Paris - most beautiful restaurant dishes

Sara liebermanmet is a pottery artist who makes fine dishes for some of the city's most fashionable restaurants.
At the restaurant of the same name in the somiea hotel near the Eiffel Tower, chef Sylvestre Wahid won two Michelin stars for his delicious food --
Equally imaginative dishes.
"The plate is like a canvas where you can see the color of the plate and the plate," he said . "
His collection of 300 handmade pieces was designed in collaboration with French pottery artist Isabelle Poupinel.
"I like the manual aspect of her creation;
They are in terms of size, nature and minerals, "Wahid said.
"This parallel relationship between content and containers is really an interesting way to create harmony.
"It's been nine years since you made ceramics on wheels with your hands, and Poupinel agrees --
But it's not always that easy to work with chefs.
"At first he wanted a raw plate without enamel.
I said, no!
They will be ruined with sauce, or whatever.
Sometimes you have to control what the chef wants in order to protect the work.
They're going crazy!
She said with a smile.
At his first restaurant, Elmer, chef Simon Horvitz wanted to celebrate his native French cuisine, but also paid tribute to everything he found on his trip --
In particular, his influential internship at the center of Lima, Peru, chef Vigilio Martinez's contemporary Peruvian native food menu named his company one of the 50 best restaurants in the world.
These dishes are customized from a manufacturer in Peru (
The chair is Italian, the wooden table is French and the lighting is German).
Horvitz said of ceramic artist Corina Silva: "I like the idea of promoting her work exclusively --"
Rhodes.
Her Kuto-designed dishes are as popular as the food they carry (
Like a pigeon growing grass.
Green asparagus or sea urchins with potatoes and smoothies).
Guests often ask for their own suits-
Soon they can do it. For Silva-
Part of Rodriguez Bonazzi, it took about five months to develop and design Horwitz's order, and then about 10 weeks to produce about 800 pieces, different in size and color.
The palette is like the morning sky: bright shades of yellowing, baby blue and white. Silva-
The Lima studio in Rod rigz Bonzi became so wet that she often had to wait 10 days before launching anything.
"Although the process is slow, I am still encouraged.
To add and present his Asia-
In desu, located on a narrow little street in District 12, Japanese chef Taku Sekine works with different artists to make custom tableware.
There are many of these artists from his native Japan, including the nokaga Akio Nukaga and Nikaido aki, whose style distorted the earth, more than the work of Yoshimura Kazumi who is "everything about color, color --he is obsessed! ” Sekine says. (
Yoshimura works alone in his Mashiko studio, so the chef will wait at least a year to receive his very extensive orderrimmed bowls. )
"I just want ceramics to inspire food and people," Sekine said . "
French pottery artist Judith Lasry is a Japanese pottery artist.
He met Lasri in desu in his early years and she was a regular: as she sat in the bar waiting for her order, Sekine said she would touch the plate in awe.
On one occasion, he heard that rasri worked with clay from Burgundy, and he commissioned her to do one thing, and now 10% of desu cuisine is served on the natural dishes of rasri
Look at the stone tools.
"With Taku, the way we work is very artistic.
"He told me about his needs, maybe something with juice or broth, and I showed him what I did," she said . ".
"I like this cooperation because he doesn't want to change my style and just accept what he likes.
"I was living in Paris at the time and was looking for a jar for my plants," says Herman welhegan, a Dutch potter at J. C.
Herman Ceramics in Amsterdam, about how he started.
"I couldn't find what I was looking for, so I decided to learn how to make it myself.
"After studying ceramics for a year at the Terre et Fou Art School in Paris, he returned to his native Netherlands and opened a studio.
He was a video artist before.
"At some point, everything is too empty," he said . "
"I have no contact with the material and I want to work by hand.
Seven years later today, 43. year-
In the Netherlands, Ireland and France, the old one serves nearly 20 restaurants with unique wheels
Design of throwing clay.
In Paris, his newest client is Bonhomie, and the owners Dotan Shalev and Timothy ée prange focus on plates --
Especially when they're in the new Mediterranean.
A restaurant designed to share dishes. Sun-
The colors of Hynes, cream and honey rest in the sea
Foam Green glazed bowl, with purple beat chopped with pine kernel placed on a small pottery board glazed with "Bonhomie blue --
Herman is a color specially designed for this space.
"We define a universal palette, but he can make it freely within this framework, just like this very affectionate, dark blue palette," says Shalev . ".
"He fits our vision.
Related: Award-winning Danish pottery artist