la vaisselle des chefs étoilés à portée de main
“Bordeaux is a city provided with restaurants and we received many requests from individuals who wanted to see this event organized in their city. This idea was born more than 10 years ago in Lyon. The restaurants had let it be known that they had stagnant dishes. It’s only common sense,” says Florence Daveau, manager of this event organized by the Lyon-based event agency Idées en bulles.
Fifteen establishments
From €5 to €15, some plates have particular shapes because they had been ordered by the chefs to be associated with signature dishes. “The more prestigious a restaurant, the more regularly it has to change crockery because it has to follow precise specifications. »
L’Oiseau Bleu, Tentazioni, Coutanceau, Le Regina in Biarritz, the Ferrandi school, Garnier-Thiebaut… About fifteen establishments and manufacturers answered the call. Among the visitors, Florence Odoul has just bought slate plates, a small butter dish and napkin holders from the Blue Bird. “I like gastronomy, beautiful tables, refinement. Like everyone else, right? Look, there are many people who have moved. In addition, this appointment takes place in a beautiful place, it should be renewed more often. »