Lounge des Chefs

by Franck Lebraly and Gault&Millau

Pavilion 4

WE’RE DARING to get an artist on board to design the 200m², 95 cover temporary restaurant at EquipHotel Paris 2024. For the space, Cannes native Franck Lebraly produced a monumental fresco, where ochre and terracotta are the dominant colours. It's a way of giving “an earthy aspect” to his work, whose motifs tell the story of the South of France, cooking and nature... Patterns that can be found in fabrics, wall fresco and carpets, thanks to partnerships with EGE Carpets and Delius. “Hotels, bars and restaurants are familiar spaces for me,” confides the artist. And with good reason. He has already produced murals for a number of hospitality establishments.

The Lounge des Chefs is run by Gault&Millau chefs.

Discover the chefs

Furniture partners

ARTEPY • ATELIER HUGO DELAVELLE • BRUTAL NATURAL VEGETAL • CARLIMPEX • DELIUS • EGE CARPETS • HENRI BURSZTYN • HIC CERAMICS • GROSFILLEX • LEDSC4 • MOBITOBI • ODEC • PORTMANTEAU • RESISTUB PRODUCTIONS • SMIXIN

Franck Lebraly

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Light, horizons, sea, palm trees and lemons. The influence of Klein, Cocteau and the great Pablo resonates like a tribute in Franck Lebraly’s work.

Painting Mediterranean landscapes and everyday scenes, fragments of a bygone South where light blurs feminine forms and pure lines. The elements blend together to become one.

Painting became a passion. On walls, ceilings, plates and canvases.

His parents, originally from Casablanca and of Sicilian origin, moved to Cannes in the 70s.

He spent his childhood between his father's art object restorations and the family cabinetmaking business. Art and the Mediterranean take centre stage.

An ode to simplicity, touch, light and colour parred down to a few, primary hues with no additions. They convey the density of the sea, the sky, the dazzling luminosity or the darkness of the night.

Gault&Millau's chefs

WE’RE DARING to bring in the many chefs who will be taking over the kitchen in the « Lounge des Chefs » throughout EquipHotel Paris 2024. The Gault&Millau teams are taking on the challenge of bringing in a new star every day to serve up around a hundred meals, not only to surprise visitors to the show, but also to showcase new and seasoned talent.