Serge Hairabétian adds Anne-Sophie Pic's kitchen to his track record

By designing and building the kitchen of Anne-Sophie Pic's new restaurant at 20 rue du Louvre in Paris, Serge Hairabétian, founder and co-manager of ECHR, delivers an exclusive and innovative project in its concept. It adds to the company's already prestigious track record, in the hotel and restaurant sector as well as for wealthy private clients, and thus confirms its leadership and its position of excellence in the design, engineering and construction of exceptional professional kitchens.

Anne-Sophie Pic's kitchen on display, in a symphony of white
?I am extremely touched to have been able to build this project with Anne-Sophie Pic, the only woman chef with three stars, and to have thus had the opportunity to put the kitchen, as a workspace, in the spotlight.?

For her new restaurant at 20 rue du Louvre, Anne-Sophie Pic wanted her kitchen to be visible from the rue du Louvre, and for guests to enter the restaurant by walking along a glass wall against which the cooking stations are set.

A novel and revolutionary concept that showcases the kitchen, the workspace and the tool, and that clearly illustrates the philosophy of this starred chef, named best woman chef in the world in 2011, who wishes to share and evoke emotion.

For this project, Serge Hairabétian let himself be guided by Anne-Sophie Pic's sensitivity, delicacy, extreme precision and eye for detail; she was involved even in the choice of the cabinet handles.

The design approach rests on the use of a single color, white: all the furniture is made of stainless steel and white epoxy, and the worktops are in synthetic stone, underlining this choice.

The principle is to integrate all the technical elements so as to make them invisible. A wall-mounted ventilation hood made of glass and white epoxy stainless steel completes the decor.

Particular attention was paid to ergonomics, as the kitchen is arranged on two vertical levels: (on the first level, the service kitchen, and in the basement, the storage of products and food, and production, pre-cooking)

ECHR's design office had to carry out a complete revision of the infrastructure based on a study of the gestures and movements of each member of the brigade, under the direction of Anne-Sophie Pic and her executive chef, all orchestrated by the indispensable David SINAPIAN.

Expertise at the service of a chef's talent
In a professional kitchen, integrating very high-tech technical elements without making them visible takes months of analysis and study for the ventilation, the cooking generators and the multifunction ovens. All the elements must be integrated without any visual nuisance or heat emission. Cold control and odor control must be taken into account, with an irreproachable level of hygiene.

In this approach of sharing the kitchen space in full view of the customers, the cooking elements, which incorporate the latest European technologies, are practically on display, which requires a perfect level of ergonomics, with a rationalization of space and layout combined with the aesthetics of the decor. A set of specifications comparable to the constraints of a luxury yacht.

A kitchen entirely designed in a spirit of sustainable development:
Reduced energy consumption thanks to limited heat radiation (lower ventilation flow), with cooking done on griddle plates (reducing the number of pots and pans).

The use of induction for highly precise heat control, with no heat loss. All these technologies make cleaning as easy as possible and unquestionably improve hygiene.

At 20 rue du Louvre, the kitchen is in the spotlight: the customer enters the intimacy of a starred chef's brigade and follows the journey of the dishes, from cooking through to finishing... A first, for which the ECHR teams put all their expertise and ingenuity at the service of a chef's talent.