A light-filled kitchen at the Hotel de la Monnaie
OPTIMIZED SPACE – TIME SAVING – PRECISION
In the Hôtel de la Monnaie’s six salons, Guy Savoy found the ideal setting to let his talent shine. The chef needed a kitchen even more superb than the Hôtel. This large, attractive, light-filled and spacious creation was designed to finesse the chef’s work and movement around the space while maintaining the highest safety conditions, especially during busy times.
KITCHEN – PREPARATION – ERGONOMICS
Cupboards increased from 600 mm to 750 mm, for easy bottle tidying.
Mixed design of doors and refrigerated drawers for the fish workstation, in response to the chef’s organizational needs.
Heated food hatch with 1050 mm tall sloping surface, for a more standard view when serving. Includes a plate-tidy for serving purposes.
VEGETABLE PREP STATION – FISH PREP STATION
The fish workstation has been designed for optimal cleaning. Fish are descaled before filleting and portioning, which means that the preparation process facilitates waste collection. An integrated container lets users position a cutting board and perforated container.
Food hatch with heated slope. Refrigerated, ventilated units with anti-corrosion double flow and evaporator system.
A project by Pi Création in Paris (commissioned by Guy Savoy)