For her Michelin-starred restaurant, Hélène Darroze wanted an antidote to the formality of the leather-bound menu. It needed to be playful and intriguing. It had to encourage interaction with staff and other diners, celebrate the core ingredient of each dish, and empower guests to create their own culinary experience away from the constraints of a set sequence of courses. Based on a solitaire board, this response questions the traditional mechanics of a menu, inviting guests to discuss and play with ingredients, discarding some to the periphery as they reduce their choices to the dishes they wish to eat.
- Alisa Ogden
- Neville Sykes
- Elinor Fairhust
- Matthew Line
- Rivington Bye
- Maybourne Hotels
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