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SHABOUR
Social media management and full creative control (concept formulation, gantt creation, copywriting, and visuals design) for a Michelin-starred restaurant in Paris.
Style: Esoteric, enigmatic, intriguing.
Les arts de la table - a traditional indication of the degree of attention paid to the meal to be served, a reflection of the evolution of society, and the place of man in relation to food; ice cream knife and spoon.
The ingredient ever present, but ever forgotten - air. Given center stage in the unlikeliest of places - a foamy beurre blanc, a frothy tatbila. Shabour, broken, is the introduction of air.
A study in impermanence; the fleeting yet prehistoric fiddlehead, the unfurled scroll of a nubile fern, harvested in its momentary season, then merely a memory.
The design of Shabour was dictated by its space, rather than its space dictated by design. The 16th century building may not be changed at its core, only covered.
Silver dish from a set purchased with cash from a Parisian flea market in reverance to les artes de la table; every item has a purpose, a story not yet written.
18h30 - The daily brief. Food is neither eaten nor discussed. The topic is the evening’s guests. Uniforms checked, shoes polished; 19h00 - The curtain goes up and the dance begins.
Nothing is purely decorative. The root, traditionally the hidden base, transformed into the blossom; Onion twill.
Le voyage de Shabour, a proposition to the guest presented in lieu of a menu, is printed on baking parchment of just the right thickness to be read when illuminate from behind by a candle.
In the tradition of the French brigade de cuisine to which Shabour adheres, blue is for prep. In the tradition of the Middle East, to which Shabour adheres, blue is for protection and luck, found also on the plates, on the towels, on the fish adorning the entrance.
Tears, the sea, the body, cooking - impossible without salt. This salt, born in the Dead Sea, appears at the entrance of each of the group’s restaurants, warding off the evil eye.
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