Located within the Four Seasons Hotel George V in Paris, L’Orangerie takes a once-simple glass extension to the next level as a dining destination from two-Michelin-starred chef Alan Taudon.
A design that serves the cuisine
Designed by Pierre-Yves Rochon (PYR), the space mirrors the refinement and creativity of chef Taudon’s plant-based culinary philosophy.
“Designing a restaurant is not just about aesthetics; it is about creating an experience that accompanies the culinary journey,” Rochon explains.
Every material, lighting element, and acoustic treatment was selected to disappear into the background, allowing guests to immerse themselves in the flavors before them.
Natural tones of beige, cream, and white were chosen to enhance the presentation of each dish. Custom tables feature petal-inspired shapes that guide the choreography of service. Even the placement of trays and handbag rests was considered to ensure a seamless dining experience.
Crafting an intimate atmosphere at L’Orangerie
Given the restaurant’s glass enclosure, a major challenge was the acoustics. To address this, PYR introduced a fabric ceiling that softens sound and fosters a more intimate ambiance. Lighting, too, was designed to adapt throughout the day, ensuring that the space is luxurious without distraction.
“Luxury, to me, is when nothing feels forced or imposed,” says Rochon. “The atmosphere should be perfect, the space almost weightless.”
A sculptural centerpiece
One of the standout elements in the restaurant is a porcelain tree, designed in collaboration with Art et Floritude. Comprising 600 handcrafted roses and camellias along with 10,000 bougainvillea leaves, the installation brings a poetic touch, blurring the line between nature and artistry.
“It’s a dreamy, unexpected element that creates an incomparable scenography,” Rochon notes, adding to the ethereal quality of the space.
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