An artistic way of eating plant-based
Left derelict since 2005 due to the general state of the building, the former Château-Landon firehouse in Paris' 10th arrondissement, re-opened its doors in the Spring of 2022. Following a two-year renovation process, the 4000 m2 building dubbed ' La Caserne' – ie the firehouse – was transformed into a sustainable and ethical incubator dedicated to the fashion and luxury industries. Thought-out as a space to communicate and raise awareness on sustainability and our ecological transition, La Caserne also houses a night-club, a plant-based restaurant and a green rooftop bar, all contributing to the builds common mission.
Aspiring to such great heights, the future generation of chefs, pastry chefs, sommeliers, maîtres d'hotel and more, are currently in their formative years. As such, hospitality schools – the likes of the Institut Paul Bocuse or Ferrandi Paris – teach the future gastronomic elite, of which chef Amandine Chaignot, pastry chef Nina Métayer and chef William Ledeuil to name a few, are a part of. Conducive to their student's success, application restaurants ( ie . training restaurants) are put in place to serve as training grounds, wherein students share their passion and creativity with the guests while putting their knowledge to practice.
On the brunch menu, the day of my visit, a multi-colored composition of sweet and savory delicacies. Melt-in-your-mouth hallah bread toasts, roasted butternut slices with cashew cheese, gingerbread loaves with poached pears drizzled in chocolate caramel, golden French patisseries, fluffy soufflé pancakes and swirls of yogurt adorned with seasonal fruits, all created an abstract food landscape as appetizing to see as it was to devour.
Now sheds positive energy and a festive touch to the plant-based world, showcasing a snippet of what the future of food consumption and restaurants hold.
Written by Domitille Boulin & published on DesignTellers - https://designtellers.it/food-design/ora-the-festive-and-artistic-way-of-eating-plant-based/