Meet the ceramists making beautiful dishes for some of the cityâs chicest restaurants.
At his eponymous restaurant inside Hotel Thoumieux near the Eiffel Tower, chef Sylvestre Wahid has earned two Michelin stars for his artful food âÂ served on equally imaginative dishes. âThe plate is like a canvas on which the dish and its colors are realized,â he says. The 300 handmade pieces in his collection were designed in collaboration with French potter Isabelle Poupinel. âI love the handcrafted aspect of her creations; the dimensions, the natural, mineral aspects to them,â Wahid says. âThis parallelism between the content and the containers is really an interesting way to create harmony.â Poupinel, who has created ceramics by hand, on a wheel, for nine years, agrees â but claims that collaborating with chefs isnât always so easy. âAt first, he wanted the raw plates without enamel. I said, âno way!â With sauce, or whatever, theyâd get ruined. Sometimes, you have to control what chefs want in order to protect the work. They can be crazy!â she says with a laugh.
For his first restaurant, Elmer, chef Simon Horwitz wanted to celebrate his native French cuisine, but also pay homage to all heâd discovered during his travels âÂ particularly his influential internship at Central in Lima, Peru, where chef Virgilio Martinezâs contemporary menu of native Peruvian ingredients named his establishment one of the worldâs 50 best restaurants. Fittingly, the dishes are commissioned from a maker in Peru (and the…