Delicious Temporary Restaurants
"Founded in 1582" is written on the front of the Tour d’Argent (the Silver Tower) in Paris... There was once a time when restaurants were simple father-son businesses. Yet recently, the trend of having a temporary restaurant is overtaking the idea of more conventional establishments. The surprise is no longer just a matter of taste; the setting is just as important!
It’s all because of “Pic”
Where will you go to try the famous Orange Blossom Mussels with Coconut by Akrame Benallal (see photos) this year? You just have to wait a little longer to find out: in light of the expansion works for his restaurant in the 16th arrondissement in Paris, the chef has decided to set up a temporary restaurant from May to October, to not to let his fans down.
But before all of this was Anne-Sophie Pic, the first lady of her age to obtain three Michelin stars. She introduced her temporary restaurant Pic Blanc on the 22nd December, built on the terrace of the Maison Pic Hotel in Valence, while waiting for renovation works to be completed in her restaurant Bistrot 7. The menu is as original as the setting.
Lovers of Fashion and Food
Like fashion, temporary restaurants can also offer lovers of food something different for the season: the restaurant Dior des Lices, built in 2010 in the former Saint-Tropez Embassy of Tourism, has since welcomed lovers of fashion and food alike every summer for 5 years running.
The 3-star chef Yannick Alleno has thought up a temporary menu for the occasion, both summery and delicious.
Reach for the sky
Organising the event and creating a buzz is an important task for pop-up restaurants. A one-night bistro really needs to dazzle and make an impression. Taking guests up onto the roof of La Samaritaine, the Parisian department store, or even up in mid-air: in 2009, the greatest French chefs including Alain Passard and Thierry Marx cooked for a table suspended 3ft above-ground in the Tuileries Garden in Paris... An experience that won’t soon be forgotten! Could this new style of restaurant be what the thrill-seeking, fast-paced generation of today is looking for?
Chef Harry Cummins and sommelier Laura Vidal have clearly understood this trend, taking it on-board since 2012, the year they created Paris Popup. The idea: to organise one-off culinary events all over the world. After Kyoto, Montreal, San Francisco and Barcelona, from May to September they will be taking over Hotel Nord-Pinus in Arles, Provence to really put their creativity into practise. Check it out this summer!