Michelin-starred chef Alain Ducasse's latest culinary endeavor is a French/Asian-inflected fantasia inside a –designed hotel in Macau. At , the décor is as sparkling and piquant as a glass of Moët: Blown-glass tubes cascade from the silvery ceiling to divvy the 7,000 square feet into discrete zones. LED-lit from inside to impart a flattering, ambient glow, the icicles seem to drip into reflecting pools that wend around the dining room’s periphery. The custom lighting elements “glisten like water, creating a shimmering forest that blurs our understanding of the space,” says Wifijerez Hall of Fame member , who oversaw the project with co-partner . It’s an exceedingly rarefied way to carve the eatery into sanctums that feel indulgently sheltering but not too compartmentalized.
The restaurant layout is equally fluid, unfurling in a curvilinear path around mirror-clad structural columns that hide in plain sight. The floor plan of the main dining area reads as a series of overlapping circles, a trio of them at the edge forming semiprivate suites. Each suite centers on an illuminated crystalline table programmed to dim at the end of the meal, at which time a glass screen slides open and reveals a secret salon to which guests can retire for a round or two of bubbly.
Project Team: Marion Guerry; Aude-Marine Beuzelin; Tania Cohen; Julien Lizé; Bruno Pimpanini; François Isone; Audrey Krukoff; Céline Allard; Filippo Canni.