Furniture
Christophe Aribert
Since 2019, Christophe Aribert has been chef at his own restaurant, Maison Aribert. He began his career in 1991 at the Beau Rivage hotel in Condrieu. He learned his trade there at famous restaurants, including: La Tour d'Argent and the Hôtel Crillon. In 2020, Christophe Aribert was recognized with a green star from the Guide Michelin. Discover his selection of products!
Speaker Digital Talks | Digital Fair Maison&Objet
Mark your calendar for Friday, September 18, 2020 at 2 p.m. (Paris time), to hear the Digital Talk from Christophe Aribert on the theme "The eco-responsible commitment", as part of the Maison&Objet Digital Fair (Sept. 4-18). Further details on the schedule of Digital Talks on the Maison&Objet website.
Speaker Digital Talks | Digital Fair Maison&Objet
Mark your calendar for Friday, September 18, 2020 at 2 p.m. (Paris time), to hear the Digital Talk from Christophe Aribert on the theme "The eco-responsible commitment", as part of the Maison&Objet Digital Fair (Sept. 4-18). Further details on the schedule of Digital Talks on the Maison&Objet website.
Party Stand
This iron stand can be used to set two plates, one on the top and one on the bottom. By creating a three-dimensional effect on the table by creating a height difference, you can make your coordination look great. This item can be folded, and since it is an item that is not used every day, it is nice to be able to store it compactly.
Toruko Aoyu
Let's pack a variety of Japanese or other kinds of dishes into ojyu, Japanese traditional tiered food boxes! "Toruko aoyu" square ojyu is made of Japanese earthenware, applied with a traditional turquoise blue glaze named Toruko aoyu. The stunning turquoise blue has many glossy shades of color. The deep hue will make dishes look even nicer by highlighting the colors of food.
Bamii
A series of bowls designed with the imagination of serving ethnic noodles. The wide and shallow shape makes it easy to hold by hand and put food on, keeping a beautiful appearance. Also, the shape with a foot gives a special feeling and helps create an elegant table. Available in three colors, beige and light blue with a soft and matte texture, and gold crystals with a glaring metallic look which you can enjoy an extraordinary feeling.
Pelican bowl
Un saladier à pieds avec un détail en forme de ceinture sur le bord et une forme légèrement incurvée. Le pied permet d'obtenir un récipient plus grand qui rythmera la table et contribuera à créer une table élégante et luxueuse. Il est également idéal comme corbeille à fruits et placé sur la table à tout moment. L'utilisation d'argile grossière blanche et de glaçure colorée donne des couleurs profondes aux variations uniques.
Christophe Aribert
Christophe Aribert was born in 1971 in Grenoble in the Isère region. He began his career in 1991 at the Beau Rivage hotel in Condrieu. Two years later, he discovered the kitchens at the Les Terrasses restaurant in Uriage, before heading up to Paris in 1995. He learned his trade there at famous restaurants, including La Tour d'Argent and the Hôtel Crillon. It was at that time that he met Pierre Gagnaire, which became a real turning point in his career. In 1997, he then decided to return to his native region, the one that inspires him, and he settled in at the restaurant of the Grand Hôtel d’Uriage-les-bains, Les Terrasses. In 2004, Christophe Aribert became chef of this two-star restaurant. After 20 years at Les Terrasses, he decided the time was right to launch his own project, a labor of love that was a reflection of his values and his cuisine: Maison Aribert. This "maison" is founded on three sustainable commitments: supporting artisans and craftspersons, helping along the transformation of agriculture, and ensuring wellbeing through food. In 2020, Christophe Aribert was recognized with a green star from the Guide Michelin.
