The Bon Bon Chef Christophe Hardiquest asked me to think about scenarii of book for his menu and a specific binding refill attach system. I've started with a cashew nut that I've casted in brass. Those casted brass nuts link the binding attach system with this jewel of taste.
The choice of sensitive thick embossed paper brings tactile material touch.

See Installation for Bon Bon restaurant Arbre à papilles.

Material /

300 gr embossed high quality paper.

Casted brass cashew nut binding attach system. 

Dimension /
34 x 12 x 0,5 cm.

Edition /

Bon Bon restaurant, Chef Christophe Hardiquest, haute cuisine gastronomic salon. 

Two Guide Michelin stars.

Design /
Jean-François D'Or.

Pictures © Stéphanie Derouaux ©  Richard Haughton © Bon Bon.

Le poivré des parfums souterrains.

Poudre glacée d'oursin.

Le ressac iodé de la mer.

Tonka.

Les racines du goût.

Rocher d'huître.

L'arbre à papille.