Selected Archives
Selected stories 2011-2021
Bernardaud has become the gold standard in French porcelain for both the home and for hotels and restaurants and that trend continues with the launch of their new BOIS dinnerware. Bernardaud's new BOIS brings together the refinement of their Limoges porcelain body and the artistic talents of the company's designers to offer chefs a more "organic" palette for their culinary creations. With flat plates in either a light or dark look, new BOIS offers the perfect compliment to Bernardaud's existing collections.
Bernardaud has continued to develop their Hotel Collection of porcelain dinnerware bearing in mind the operational constraints of luxury hotel and restaurants and in response to the multiple applications in hospitality….room service, banquet room, Bistro service, formal dining, and even bar & lounge. The company’s extensive knowledge acquired through many years of collaborations with world renowned chefs and prestigious hotels worldwide. This experience has allowed Bernardaud to develop a range of complete collections that are varied in style, yet still complementary to one another. For more information on Bernardaud's new BOIS dinnerware and it's entire Hotel Collection, go here:
Bernardaud: New BOIS Continues The Trend of Setting A Fine Dining Standard - Ryan Blaszczak Founded in 1863, Bernardaud is the premier manufacturer of fine Limoges porcelain and proudly benefits from five generations of familial leadership. The company creates hotel and restaurant collections that bear in mind the operational constraints of luxury hotel and restaurants. The hallmark of Bernardaud is its commitment that every hotel and restaurant product is made to exacting quality standards that offer unmatched durability and creativity in design. Bernardaud recurrently partners with artists, designers, and chefs in the production of hospitality collections that are imbued with unrivaled beauty and luminosity. The company specializes in custom-order services and its collections are used by top-tier hotel and restaurant properties throughout the world.
“I had two sources of inspiration for the Kintsugi service. First, what if I held a dinner for 12 very different guests... would they get along? Second, I am fascinated by a 16th-century Japanese technique known as Kintsugi. The idea is to make visible repairs in fired ceramic using a mix of lacquer and gold, which increases the esthetic value. One might call it "the archeology of the future"! In other words, even if many copies of a plate exist, what counts is the original unit. Each plate is unique, because I made different repairs on each one, as if it were a precious ancient object. Like an archeologist adding value to objects that are found. In the workshops in Limoges, I worked like a calligrapher, highly concentrated, and did all 12 plates in the same sitting. Inspiration struck like lightning." Sarkis, a French artist of Armenian origin, was born in Istanbul in 1938 and studied painting and interior architecture before moving to France in 1964. In 1967, he won the prize for painting awarded at the Paris Biennal. In 1969, he was invited by the great art critic Harald Szeermann to take part in an exhibition When Attitudes Become Form, which has been famous ever since:
"My work is always related to memory. Everything that I have experienced in my life is in it. " For more than 35 years, Sarkis has been imagining scenes constructed from stories inspired as much by a sense of place - memories inherent to particular places - as his own personal memories. He uses a variety of media (e.g. watercolors, video and sculpture) and materials (e.g. neon, magnetic tape and copper) and confronts objects from different contexts or cultures. This has given his body of work a unique poetic dimension that reveals a profound humanism and a great familiarity with world history. Sarkis has exhibited at many international exhibitions such as the Pompidou Center (Paris), Boymans Museum (Rotterdam), San Francisco Museum of Modern Art, and the Museum of Contemporary Art (Geneva). His work is held in many public and private collections. He has been living and working in Paris since 1964. To learn more about Bernardaud and it's hotel and restaurant collection of tabletop products, go here: http://www.bernardaud.fr/hotel-restaurant-fr13.html With the plethora of dinnerware options available to restaurateurs today, it is easy to overlook the beauty and elegance of traditional manufacturers such as Bernardaud. Since 1863, Bernardaud has been embedding style and sophistication onto restaurant tabletops around the world. And, as the world has become smaller, with virtually everything available everywhere - often at any price - quality and style remain precious commodities that only a few can truly say they have. Bernardaud retains a quality level and an attention to detail in their products that has not been replicated by lower, more commodity-type producers. The detail in the subtle effects within the material and the masterful glazing work within the hollowing of the rim texture on the ECUME design (above) is an example. Others have textured glazes that might be called similar, but these often lack the refinement or attention to detail that Bernardaud provides regularly in their hotel and restaurant products. Even in a simple design like ATHOS (above), the detail in the recessed areas of the plate rims and the sophisticated matching cups and saucers help spell out the differences between a company like Bernardaud's quality and less expensive imitations. Certainly, there are cheap - and often of interesting design - plates that operators can find in the world of restaurant tabletop. Sometimes dinnerware of lesser quality is correctly appropriate, and after all, these plates will serve the food - right? But, consider this......while they both provide transportation, does the Hyundai really look and perform similarly to the Mercedes? And....which would you rather offer your guests a ride in? With the dining out customer getting more and more sophisticated in their tastes and expectations, restaurateurs need to make sure the products used on the tabletop match the experience their guests are expecting. If your guests are looking for a memorable dining experience, you probably will want the dinnerware to be equally impressive. You probably will want to consider Bernardaud. Quality and attention to detail still matter....and your guests will recognize it. To see the entire collection of Bernardaud products, go here: http://www.bernardaud.fr/
From Forbes Magazine article....... "Haute cuisine is a must in a city filled with high rollers, and no chef fits the bill like Joël Robuchon. He just reopened Robuchon au Dôme in December after its relocation to the 43rd floor of Grand Lisboa Hotel. The restaurant features 360-degree views of Macau from within a ten-story glass dome—but with Baccarat floor lamps and platinum-relief serving plates from Bernardaud, your eyes may never veer from the over-the-top interiors." The power of brands.
To see the collection of restaurant and hotel porcelain from Bernardaud, go here: http://www.bernardaud.fr/ French porcelain manufacturer Bernardaud hosts a unique signing and reception to salute the James Beard Foundation release of “The Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs.” Chef Daniel Boulud, a recipient of three James Beard Foundation awards, will be Bernardaud’s special guest at the signing. Bernardaud is proud to salute the James Beard Foundation and its award winning chefs for their accomplishments and commitment to upholding culinary excellence. Established in 1986, the James Beard Foundation celebrates, preserves and nurtures excellence and diversity in America’s culinary heritage. “The Best of the Best” commemorates the Foundation’s 25th year anniversary in a volume that contains stunning photographs of the 21 Outstanding Chefs who between 1991 and 2010 received its award. The prestigious honor is given in recognition of “a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals.” It is among the most highly coveted awards among professional chefs in the United States. James Beard, a teacher and cookbook author with an encyclopedic knowledge of food, was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. The Beard Foundation upholds his legacy through the administration of diverse educational programs, scholarships and food service awards. The historic James Beard House in New York serves as a “performance space” for visiting chefs. Daniel Boulud is one of the nation’s preeminent culinary authorities and among the most revered chefs in New York. A native of Lyon, France he is best known for the eponymous DANIEL: the renowned three-star Michelin Relais & Chateaux restaurant. Among his New York properties are DBGB Kitchen and Bar, db Bistro Moderne and Epicerie Boulud as well as restaurants in London, Singapore, and Beijing. Chef Boulud is the beneficiary of three James Beard Foundation awards including Outstanding Chef and Outstanding Restaurateur. He holds the title of Chevalier de La Legion d’Honneur from the French government in recognition of his excellence in gastronomy. Boulud is a board member and generous supporter of CityMeals on Wheels as well as co-founder and Chairman of the Bocuse d’Or USA Foundation. Founded in 1863, Bernardaud is the premier manufacturer of fine Limoges porcelain and proudly benefits from five generations of familial leadership. The company creates hotel and restaurant collections that bear in mind the operational constraints of luxury hotel and restaurants. The hallmark of Bernardaud is its commitment that every hotel and restaurant product is made to exacting quality standards that offer unmatched durability and creativity in design. Bernardaud recurrently partners with artists, designers, and chefs in the production of hospitality collections that are imbued with unrivaled beauty and luminosity. The company specializes in custom-order services and its collections are used by top-tier hotel and restaurant properties throughout the world.
To learn more about the James Beard Foundation, go here: http://www.jamesbeard.org/ To visit and learn more about Bernardaud porcelain, go here: http://www.bernardaud.fr/ We miss the days when Bernardaud was all the talk when discussing creative, high-end tabletop. Still a classic, iconic company, Bernardaud still has brand cachet and a hospitality customer list that others envy. Sadly, we don't see this stylish brand as often anymore. Unless, of course, it's The Plaza...... An icon of the grand tradition of excellence based in Limoges, France, Bernardaud still embodies one of the most innovative spirits among French luxury houses today. A trendsetter in design, its porcelain collections are characterized by delicate colors and original forms, capturing the essence of their time. Traditional or contemporary, the Bernardaud collections elegantly modernize the art of entertaining. To learn more about Bernardaud, go here: http://www.bernardaud.fr/the-story-uk23.html
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Ment'or Inspiring Culinary Excellence Archives
November 2021
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