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Toro & Liautard : La Scène

Winner of the TV show Top Chef in 2011, then doubly Michelin-starred for her cuisine at the Prince de Galles hotel in Paris, French chef Stéphanie Le Quellec has just opened her first gourmet restaurant in the 8th arrondissement. La Scène settles down in a chic setting like a luxurious boat imagined by the duo Toro & Liautard and invites gourmets from the capital to live an extraordinary taste, olfactory and visual experience.

The interior design studio Toro & Liautard, formed by the French Hugo Toro and Maxime Liautard, got its start in 2016 - we owe in particular the interiors of the restaurant Le Klay Saint Sauveur, the first Maison father boutique and the cinema BB Blanche - and designed for Stéphanie Le Quellec a refined place like her cuisine.

For La Scène, the agency Toro & Liautard imagines a poetic interior. Spread over two levels, the restaurant has two rooms, therefore two atmospheres. In the preamble, the Avant-scène, on the ground floor, with its intimate atmosphere and its bar in brass reflection, is a kind of refined lounge, an airlock overlooking the avenue Matignon, which marks the passage between the street and the aquatic world to discover at the bottom of the stairs.
The restaurant in the basement is akin to the interior of a luxurious ocean liner. Dressed in velvet, wood, oxidized brass, thick carpet or even green onyx, the dining room is inspired by a whole marine imagination, from the fictitious Nautilus lounge to the first class cabin of the Titanic.

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Under the leadership of Stéphanie Le Quellec, La Scène takes us on an aquatic adventure. Very referenced, the decoration of the restaurant evokes the world of navigation from the ground floor to the basement. While the bar's high chairs resemble the seats of a ship's cabin, the lights and mirrors of the Front Stage take the form of portholes. Similarly, the dining room with its wooden structure represents the hull of a boat and the open kitchen dressed in zelliges is similar to the control cabin. A marine inspiration thought down to the smallest detail, like the brass knives covered with stingray.
The materials used, the colors chosen and the objects designed by Toro & Liautard thus serve to create a marine world.

Since autumn, Stéphanie Le Quellec has been offering classic cuisine with a twist. The menu, called "repertoire", notably includes a tasting menu in three acts - starters, dishes, desserts -, with cheese at intermission. The signature dish is certainly sweetbread and its golden apple lacquered with harissa. On the sweet side, the desserts prepared by the young pastry chef Pierre Chirac are remarkable, from its creamy ganache with Venezuelan criollo to its reinvented crème brûlée.

A dive into the magical atmosphere of a voyage under the sea, from the eyes to the taste buds.

To learn more, visit Toro & Liautard website

Photographs: Leny Gueta, Benoît Linero

Léa Pagnier

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