Spaces / Restaurant
Restaurant
I was a cook, trained in Paris, before I made lamps, so I start at the table: warm on faces and plates, and nothing in the way of service.
What a restaurant asks of its light
- Mood
- Warm on faces and plates, low enough that the room feels close.
- Sightlines
- The host stand and the pass: the two places guests and staff both see.
- Practicalities
- Nothing that drips heat onto food, nothing in the service path.
Rules of thumb from the kitchen side of the pass. Ask us what we’d do in your room.
The shortlist
Every piece shown at close to the same size, so the details are easy to compare. The real sizes are under each one.
Where to put it
General rules of thumb, not our measurements. Your designer or electrician should confirm heights and wiring for your room.
Service path
Keep table pieces out of the service path, and away from heat and splashes.
Near food
Near food, choose the LED pieces. LEDs run cooler than filaments.
Over a table
A pendant usually hangs about 70 to 85 cm above the table top.
Hanging pieces
Hanging pieces are connected by a qualified electrician.
One Object, One Venue
Does your place already have its object?
- The first pan from opening night.
- The family’s old coffee grinder.
- The bell from the pass.
Examples to show the idea, not past projects.
We can turn it into the room’s own light, one of one like everything here.
Opening or refitting a restaurant?
Tell me about the room. I’ll write back with the pieces that fit, their prices and a time to see them lit at the studio.