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Bespoke furniture completed the interior of the intimate “Sous les Cerisiers” restaurant in Paris. The monumental bar, in the middle of the room, provides generous space for the Sakura cooking courses. Layers in bright and dark colors building the top in which a sink and a stove are integrated. The used material, a mix of granulated recycled plastic mixed with a polyester based plastic, has lovely natural details in itself and is 100% recyclable.
The tabletops of the dining area are made of the same material – in creamy tones for the bright area, in grey and brown for the dark. Small pieces, on top added, build a mini stage for japanese sauces and delicacies.

To see the whole interior of the restaurant click here, for the Sous les Cerisiers identity click here.

www.souslescerisiers.com

Name: Sous les Cerisiers
Mission: Japanese-french Restaurant
Client: Sakura Franck
Period: 2008-2009

Delivery: concept, interior design and development, material selection, furniture design, identity.

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“Day and Night” restless, manifesting the time, from sunset to sunrise.

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The french artist Jean-Christophe Norman will perform a 24 hour writing of hour, minute and second during his residency at Transplant.

Born in 1964 in Besançon where he lives and works, Jean-Christophe Norman has developed an artistic practice akin to performance and directly stemming from his years as professional climber. Time writings, started in 1993, are inscribed in a conceptual approach: a method, a principle hinging on a protocol or on a delimited space.

Jean-Christophe Norman systematically registers the passage of time—day, month, year, hour, minute, second—on different media filled to the point of saturation. Time accumulates and becomes tangible matter, but also sensitive matter:
its passage is tirelessly inscribed and yet destined to be progressively effaced, to disappear ineluctably.

During the 6th and the 7th of June, you will be able to experience Jean-Christophe’s work live !

The Sur Un Arbre Perché restaurant was designed by Ralston & Bau in 2003 with inspiration for the project coming from a French fable.  After six succesful years in Paris, the restaurant will now be introduced to a whole new part of the world through the publication of a new book showcasing the best of French restaurant design.  “New French Restaurant Design” will be published and commercially available throughout China from May 2009 and then from September 2009 in France.  Bon profit.

© 2009 ICI Consultants