The art of hospitality with Maisons Pariente: interview of Kimberley Cohen, co-founder and Artistic Director of Maisons Pariente.
Posted in Maisons Pariente
Kimberley Cohen, co-founder and Artistic Director of Maisons Pariente, gave an exclusive interview to SUPPER about the art of hospitality, the importance of bespoke dining experiences, as well as the inspiration behind the brand Maisons Pariente.
In the interview, she describes the hotels of the collection as modern but warm, comfortable, and most of all experiential. The idea behind each project is to give a home-like feel to the property, and as a result, Maisons Pariente always works with residential architect decorators an designers. Art plays a key role in the Maisons Pariente offering: growing up, Kimberley Cohen and her sister Leslie Kouhana (co-founder and CEO of Maisons Pariente) were surrounded by art in all its forms. They hand-picked pieces from their parents' collection to put in each hotel, and also collaborated with Amélie du Charlard, their Art Curator, and various artists who created custom pieces for each hotel. At Lou Pinet in Saint-Tropez, for example, they worked with Alexandre Benjamin Navet who painted the only wall of the Beefbar restaurant with vibrant colours inspired by old postcard form Saint-Tropez. For Le Coucou in Méribel, Eric Croes reinvented the traditional cuckoo and made ten ceramic creatures that are installed in the main restaurant Beefbar enthroned like hunting trophies.
Hôtel Le Coucou Méribel
Restaurants are also an important factor in the guests' experience, and although each restaurant at Maisons Pariente has a unique offer, based on the locations and the needs of the guests, one common point is that they all offer a food concept based on sharing. Seating a table is a synonym of sharing a great moment where you can talk about your day, plan what to do tomorrow and where generations meet - just like at home. Each restaurant also values local suppliers and producers to create the menus and offer the freshest and tastiest produce for their dishes. At Crillon Le Brave, the chef works with exquisite products such as melon from Cavaillon, strawberries from Carpentras, black fig from Caromb and Bergeron apricots from the Rhône Valley. At Le Coucou, you will find cheese, milk, cream and butter to produce dishes like the hot cheese box made from Mont d’Or, sourced directly from the surrounding farms. And in Saint-Tropez, the chef works closely with fishermen.
For more information, visit Maisons Pariente's website.