Spoon Paris at Marignan

© Philipe Schaff

Food and Wine from Around the World

The original idea came to Alain Ducasse in 1998. The chef with a passion for producing fine French food; refining and transforming traditional regional dishes and turning them into something really exquisite, then decided to open a restaurant with a completely new concept. With Spoon, Ducasse brought together authentic tastes, textures and flavours from all over the world. Cross-over cuisine was born. It’s a concept where not only the creativity of the chef is allowed to flourish but where the choice of dishes is limited only by the guests own culinary fantasies. Change also shows up elsewhere. The original restaurant interior is already passé having been given an exciting new look in 2005 by interior designer, Jean-François Auboiron. Spoon now boasts a Chinese red ceiling that contrasts beautifully with the dark wenge parquet flooring. Even the plates add to the diversity of the place; each one is decorated with a unique pattern. Backlit sculptures by Patricia Zurini complete the new design. “Waves of Time” is a flowing work of over 100,000 brightly coloured beads strung on to 900 metal wires. The way the colours “dance” in the light is intended to signify past, present and future. The chef, Stéphane Colé, on the other hand, has strung together culinary inspirations, produce, herbs and spices along with a variety of cooking techniques from around the world – from Mexico to Italy and from India to Japan – to come up with a variety of modular dishes, sauces and accompaniments that the guests can mix and match as they wish. And to accompany your culinary travels, there is an excellent range of international wines on offer.