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I believe in opening innovative food concepts, but the concept should not be completely new, people should be able to recognise the environment and feel at ease. If you come up with a concept that is 100% new, people will feel lost… and it will not be a commercial success. 75% should be based on existing concepts, things that people know and trust. A great example is the Black Pearl in Cannes.
The Black Pearl in Cannes is based on the original idea of combining 2 concepts: a lounge bar for ‘after work get togethers’ and a club lounge for parties. The venue has two faces… and can be transformed from having the looks of a theatre to an electrifying night club.
- Alexandre Reza Lahouti