WHEN QUALITY IS AT FOCUS: CLASSICAL HAUTE CUISINE MEETS HAUTE INTERIOR CONCEPT- A CASE STUDY IN EXCELLENCE

CONTEMPORARY HAUTE CUISINE RESTAURANT CONCEPTS ARE AT FASHION WHEN THEY DO SURPRISE THEIR GUESTS, BE THROUGH THEIR UNEXPECTED NEW ROUGHNESS IN INTERIOR DESIGN, A EXPLORATION OF A DIVA CHEF, THE UNCOMMON WAY FOOD IS SERVED OR OFFERED IN COMBINATION WITH LIMITED SELECTIONS RESTRICTED BY THE CHEF OR MANAGEMENT IN ORDER TO KEEP THE MENUE SIZE CALCULABLE (AND COST EFFECTIVE) RATHER THAN INAPPROPRIATE DRIVEN BY EXTROVERTED GUESTS REQUESTS. HAPPENINGS ARE EN VOGUE, FOOD IS SERVED ALONGSIDE A THEATER PERFORMANCE, A MUSIC INTERPRETATION OR ART PRESENTATION. BUT WHEN YOU EAT OUT, YOU WANT TO ENJOY YOUR HAUTE CUISNE FOOD AND SHERD TIME IN A STRESSLESS SETTING WITH BEST SERVICE AND COMFORT, RIGHT? SO ALL THESE ADD ON ASPECTS IN MODERN CUISINE CONCEPTS PUT WRONG FOCUS TO A EXPECTED CHANGE IN THE NEED OF GUESTS FOR EXPERIENCES BEYOND AND BESIDE THE QUALITY FOOD ITSELF, BESIDE THE GOOD ACCOMMODATION AND THE NICE SETTING AROUND TO ENJOY A MEAL AND A GOOD COMFORTABLE REST IN WITH PEACE AT TALKS. AS IN FASHION, OR INTERIOR, OR IN FOOD, OR IN EVERYTHING A MASS CONSUM QUANTITY MARKET CONSISTS OF AND IS BASED ON,  THE LIMITATION OF QUALITY AND CUT OFF WHERE POSSIBLE IN ORDER TO MEET BUDGETS AND RAISE PROFITS, IT IS INDEED VERY HARD TO FIND A RESTAURANT SET UP THE GOOD OLD EUROPEAN CLASSICAL WAY WITH A GRAND INTERIOR STAGE, ULTIMATE COMFORT AND VISUAL PLEASURE, EXCELLENT MATERIALS AND DETAILS FROM TABLE SETTING TO DECORATION AND, MOST IMPORTANT, PROFESSIONAL WELL TRAINED STAFF, BESIDE EXCELLENT FOOD AND BEVERAGE AS THE FUNDAMENTS. INDEED THERE ARE PLACES STILL OR AGAIN IN EXISTENCE LIKE THESE TALE- ONES, WHICH BARE THE OLD WORLD HABITUÉS TRANSLATED INTO MODERN SOCIETY LANGUAGE, WHERE GUESTS ARE TREATED THE QUALITY COMFORT WAY BY THE NATURE OF THE LUXURY HOSPITALITY BUSINESS DNA. WITH GREAT PLEASURE WE SEE THESE CLASSICAL CONCEPTS BEING REVOKED AND NEWLY PUT INTO SETTING IN GRAND HOTELS AND METROPOLITAN CITIES AND WHERE A RAISING DEMAND MEETS AN ADEQUATE OFFER. WE DO ENCOURAGE RESTAURANT AND HOTEL OWNER TO TAKE THESE MASTERPIECES OF CLASSICAL CONTEMPORARY HAUTE CUISINE RESTAURANTS AS A BEST CASE STUDY FOR THEIR DEVELOPMENTS. AT THE LE GEORGE PARIS (ONE OF THREE RESTAURANTS IN THE SAME HOTEL RATHET WITH FIVE MICHELIN STARS TOGETHER) FOR EXAMPLE, 90% OFF THE FURNITURE AND DESIGN OUT-FITTINGS ARE AVAILABLE FROM OUR PRODUCT PORTFOLIO, BE IT THE FURNITURE FROM OUR FRENCH MANUFACTURER, BE IT THE CHANDELIERS AND GLASS APPLIQUÉS FROM ANOTHER FRENCH MANUFACTURER, BE IT THE TABLE ACCESSORIES AVAILABLE FROM ANOTHER FERNCH MANUFACTURER, BE THE FABRICS OR CARPETS, ALL ARE HAND CRAFTED AND FROM HIGHES QUALITY BOTH IN DESIGN AND CRAFTS. THESE QUALITY ELEMENTS DO APPEAL TO ALL SENSES AND A GUEST EXPERIENCE WILL BE BEYOND THE ORDINARY DUE TO THESE QUALITY DETAILS UP TO THE NAPKIN WITH HAND EMBROIDERY, THE FINE CANDLES FROM THE OLDEST FRENCH MANUFACTORY. IN OUR INTERIOR DESIGN PROJECT COMMISSIONS, WE SELECT ALL THESE QUALITY ELEMENTS ACCORDING TO THE DESIGN BRIEFING MOOD BOARD AND SET UP A STRIKING DESIGN CONCEPT WITH REFERENCE TO THE ARCHITECTURAL SETTING AND KEY FACTS AND INDIVIDUALLY IN COHERENCE WITH THE DESIGN CI OF THE COMMISSIONER(S BRANDING IDEA). WHEN THE DESIGN PROCESS IS FINALIZED, WE DELIVER A TURN KEY DESIGN OUTFITTING AT ITS BEST BASED ON THE OVERALL CALCULATED COSTS. AT THE LONG RUN, QUALITY ALWAYS PAYS OUT, AS DURABILITY AND LONG LASTING QUALITY ARE ESSENTIAL AT FREQUENTLY USED PUBLIC AREAS. IN ORDER TO (RE)START YOUR HAUTE CUISINE RESTAURANT CONCEPT BASED ON THE BEST INTERNATIONAL CASE STUDIES WITH APPROVED EXCELLENT QUALITY INTERIOR STAGE AND CONTINUE THE GREAT TRADITION OF HAUTE CUISINE RESTAURANTS THE CLASSICAL WAY SO MUCH APPRECIATED BY THE REAL INTERNATIONAL CONNOISSEURS, SIMPLY GET IN CONTACT WITH OUR OFFICE AND LET US TALK ABOUT YOUR BRILLIANT IDEAS AND HOW WE CAN MAKE THEM BECOME A EXTRAORDINARY QUALITY REALITY EXPERIENCE IN YOUR BUSINESS.

 

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