Restaurant Make-Over

December 4th, 2008

Wine rack and painting.jpgOver 32 years at Baguette Restaurant we have done a number of renovations, but earlier this year we decided on a completely new concept.  We would become a bistro.  Why fiddle with a “brand” that has been so successful for so many years?  Well, our personal tastes have moved on and we are over going to formal restaurants with fussy service and over-engineered food.  We believe that to enjoy a restaurant experience you need good company, real food and a quietly competent waiter.  Bruno Loubet, our wonderful French Chef, devised a menu of French classics plus  some innovative contemporary dishes.  Flavour is what it’s all about.

The make-over began in September and was completed in an incredible 2 weeks. High priority was given to two issues that many restaurants get wrong … acoustics and lighting.  I simply wont go to a restaurant where I have to shout or where the lighting is too bright or too boring.  We bought beautifuly tables (the tops look like tortoise shell but are in fact made from coconut shells) and tossed out the table cloths. Replaced the floor with acid-washed black marble, all new lighting with huge, sexy pendants, deleted the art gallery and threw some interesting French pieces into the mix to add character.  People are telling us that they love it and I hope they are being honest because what we did was risky business.

2 Responses to “Restaurant Make-Over”

  1. Kenon 04 Dec 2008 at 7:27 pm

    Looks beautiful – how did you keep the noise level down with a shiny tiled floor? I can’t remember if you previously had carpet or not. Noise is certainly the biggest ouch-factor for diners over the age of about 30.

  2. odile Guilleron 09 Dec 2008 at 1:30 am

    Dear Marilyn,

    Yes, the restaurant make over is terrific, and I am glad you undertook the renovation as the previous look was tired and too formal. I love the old doors in the background and the new lightings with great visual effect, creating the right mood. And the paintings on the wall add a great dimension and depth. I also like the variety of the menu, and I am, too, a great fan of Bruno’s cuisine.

    Congratulations

    Odile

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