The experience would not be complete without a refined setting and a team of professionals trained in the art of welcoming guests. To design the decor, architect Charles Zana drew his inspiration from the Palais-Royal to create a welcoming, albeit sophisticated, setting. The façade, which evokes iconic Parisian street scenes, invites customers to come in and discover a trendy, cozy spot. The dining-room, with its large central bar counter and tables, its made-to-measure furniture and its photos, generates an atmosphere which evolves throughout the day. The secret? A customized lighting system which alters the lighting to suit the time of the day; yet another example of the care taken over each detail.

At The French Taste welcoming guests means caring about perfection. Every guest is ushered to his or her table by the maître d', and the staff do their very utmost to ensure that all customers’ time constraints are respected. Those who don’t have time to finish their meal may take away the rest, or a slice of cake... iPad menus, translated into eleven languages, with the possibility of posting comments, offer greater flexibility and efficiency, and therefore facilitate ordering. The paper menus are elegant and attractive, the waiters’ uniforms chic and original, and the tableware refined; all of this enveloped by the tasteful choice of music is designed to enhance the food and set the scene to ensure that guests savor a special moment before takeoff.

¹Airport Food & Beverage Awards (FAB Awards 2016), organized by The Moodie Davitt Report and The Foodie Report

"The French Taste is the perfect blend of sophisticated cuisine, focused on pleasure and well-being, and up-scale service" - Interview with chef Guy Martin

How would you describe The French Taste’s menu?
Elegant; refined; distinguished. It reflects a French cuisine that is open to the world, with the great classics and fresh, fine market produce that is prepared and served by a team of highly experienced professionals.

Are there any iconic dishes?
For me, the idea is not to showcase any dish in particular but rather to focus on the spirit of contemporary cooking which blends pleasure with well-being. As such, we use a lot of vegetables in our cooking, even as a base for our juices. This respect for the body obviously goes hand in hand with a spirit of generosity. You could say, this is at the very core of my work; my DNA so to speak.

At The French Taste, priority is given to the finest, fresh produce.
This was a prerequisite right from the outset. We source our ingredients mainly from small local farmers who cultivate organic or pesticide-free produce. We also honor some of the finest regions in France by serving superb cold cuts such as Bayonne Ham sliced on the spot, goose liver from the Sud-Ouest, and cheese from Savoie. We only work with top-ranking suppliers.

On the restaurant bar counter sits a Berkel meat slicer:
For over 100 years, the Berkel name has been synonymous with perfection, reliability, innovation and longevity; values that are proudly transmitted and shared every day by those who enter this profession. Berkel is not just a brand name, but a way of life; a passion. Berkel represents a commitment to elegance and quality. Berkel signifies the love of beautiful things, unique things... it was therefore obvious for me to honor this brand of excellence.

It seems you're developing a bit of a taste for airport restaurants!
Indeed. I Love Paris was a very auspicious beginning. It made perfect sense that, together with Areas, we take this approach to another level in terms of quality, taste and concept. For The French Taste, we came up with a different format for both the menu and the service. In the boarding area, customers have already gone through customs and, even though they are preparing to board, tend to be more relaxed. We wanted to offer travelers a savory and friendly experience by providing a service that is particularly attentive to their needs. To make travelers feel more at ease, our menus are translated on iPads and all of our waitresses and waiters are either bilingual or trilingual. For The French Taste, taking into account the time travelers have to eat is key to ensuring that their individual needs are respected.

"We wanted to create an atmosphere that was at once refined and friendly which, like Guy Martin's cuisine, blends traditional and modern styles." - Four questions for interior designer Charles Zana

Was designing this space in an airport a challenge for you?
No, it wasn't a matter of challenge, but rather one of friendship! I know Guy Martin very well, and the idea of transposing his Grand Véfour universe to this airport space was particularly appealing. I drew my inspiration from the Palais-Royal, whose spirit immediately transports visitors into a refined atmosphere which is synonymous with being able to savor a privileged moment.

How is this refined atmosphere reflected in your work?
It is present in every detail, but it is not ostentatious. The large central bar counter made out of wood and Carrare marble sets the tone and conveys the message that this is not a standard restaurant, but one where guests can dine at the bar if they so choose, and do what takes their fancy. Magnificent black enamel tables are placed around the counter, in this setting which is very convivial, and like the cuisine of Guy Martin blends traditional and contemporary references. Assorted Thonet chairs and sage-green sofa seats designed especially for the restaurant create an atmosphere that welcomes guests and makes them want to rest a while. Even the smallest details have been thought through carefully to ensure guests feel comfortable.

Let's talk about these details, since they also play a role in creating the charm of the venue.
We played with the mirrors, which reflect the dining area and help get a better understanding of the space. The painted wooden walls are very convivial. We also worked hard on the color scheme, which is based on grey and green tones with small touches of gold, and installed a grey floor with lighter lines and tinges of ochre. It's very harmonious. Since we really wanted to underscore the spirit of the Palais-Royal, we selected some detailed photos of the Palais gardens. Very subtle. These are exhibited as if in a gallery.

The lighting is also an important factor...
Yes it is. We carried out an extensive lighting study since we wanted to ensure the comfort of all guests visiting The French Taste, be it for 10 minutes or one and a half hour, morning or night. We therefore decided to modulate the lighting system to match the time of day; more tonic at midday and softer at the end of the afternoon. The idea is to make guests forget that they are actually in an airport, no matter what time of day it is. This is felt from the moment the visitor enters the restaurant whose façade is inspired by iconic Parisian street scenes.