At Restaurant Colette, special care is given to each dish made by our team. And, to ensure that each dish is as satisfying to the eye as it is to the taste buds, each meal is aesthetically presented with the greatest of attention paid to the selection of plates, glasses, and cutlery.
Table design
You’ll find historical houses that are known for their quality and expertise as much as for their artistic creativity when you sit down at a table in Colette. Plates and dishes come from the house of Raynaud which has been making fine china in Limoges since 1919. We should really tell you a little more. The Raynaud dynasty was founded by Martial, who was renowned for motifs inspired by the Art Noveau movement and by Russian and Hungarian manufacturing traditions. When his son André succeeded him, his reputation was made with the iconic square shapes that lead to him exhibiting at the Georges Pompidou Centre in Paris and to work with renowned artists such as Dali, Cocteau and Arman. Bertrand, the current director, is closer to modern gastronomy and is particularly noted for his innovative containers.
Glasses and cutlery
Subtlety, creativity and elegance are also honoured by Riedel, a glassmaker established at the end of the 17th century. The adventure began in Bohemia with Johann Christoph and continues today with Maximilian, who represents the 11th generation of the family. Maximilian has achieved distinction for the pure lines and fluid shapes of his glasses and carafes many times. Finally, the Thiers® by Chambriard knife is as pleasing to the eye as it is comfortable in hand. It’s the perfect piece of cutlery for the perfectly cooked Salers beef tenderloin, Iberico pork presa or fillet of Sisteron lamb created by our chef and served on those elegant Raynaud plates.
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Restaurant Colette, the somptuous restaurant of Sezz Saint-Tropez
