In 2013, Guerlain reimagined one of its iconic boutiques at number 68 on Les Champs-Élysées. The famous Parisian label hired American architect and interior designer Peter Marino to bring a sophisticated and cosmopolitan twist to its flagship store in the City of Light.
Marino added a new look to the boutique and created a beautiful restaurant inside the shop. It features the invaluable collaboration of two great talents: French cuisine darling, Guy Martin, and Thierry Wasser, Guerlain´s master perfumer.
The restaurant plays homage to good taste steeped in serenity and silence. With a restrained décor, this elegant atmosphere boasts stunning Baccarat chandeliers and carefully selected contemporary accents.
Designed by Peter Dayton, the printed tables at the Le 68 evoke peonies, lilies, ylang-ylang, and jonquils—flowers used by Guerlain in its famous perfumes. Lison de Caunes,
However, a beautiful restaurant would be just a meaningless space without excellent food. At the helm of the kitchen is one of the best French chefs of the moment, Guy Martin, a culinary artist with three Michelin stars. Martin is also a Knight of the Ordre des Arts et des Lettres and Officer of the Legion of Honor.
(L) Thierry Wasser; (R) Chef Guy Martin.
With the help of perfumer Thierry Wasser, the chef recreates a series of sophisticated dishes of high visual beauty–and even better taste–in which perfume and scents are essential parts of the culinary fabric. Vanilla, licorice, cinnamon, jasmine, rosemary and bergamot play a role in many of Martin’s dishes. Some of them have already become favorites among Parisian gourmands. The foie gras vol-au-vent with Madagascar vanilla, and the cod wrapped in licorice are included in a tasting menu that combines flavors and fragrances as the incarnation of Guerlain’s mythical universe. ■