Champeaux Restaurant in Paris by Ciguë.

Imagined by Ciguë as “The Brasserie of the 21st Century” for chef Alain Ducasse, Champeaux is located in the newly transformed Forum des Halles – an area dubbed “the belly of Paris” by Emile Zola the opening scene of his novel L’Argent (Money). Les Halles has a 800+ year history, with an open-air market and first food stalls dating back to the mid 1200s. The area has recently undergone a €1bn five-year upgrade, including the introduction of high-end retail, luscious gardens and a spectacular 2.5-hectare glass roof – “the canopy” – created by Paris-based architects Berger-Anziutti.

The existing industrial interior of Champeaux was transformed by skilled craftsmen with bespoke furniture, noble materials and haute couture detailing, under the discerning eye of the legends at Ciguë. Minimalist lines, raw materials and vast bay windows give the venue a bright and warm atmosphere. The pitch-perfect palette features terrazzo flooring; stucco plaster in a brilliant shade of green, alongside mirror and felt wall cladding; brushed aluminium, terrazzo and stainless steel bar; tables with terrazzo tops and steel bases; and leather used on banquette and bespoke chair upholstery. Big ticks all round.

In France, bistrots are small and intimate spaces with starched tablecloths, silver cutlery and traditional service. Brasseries are large, lively and more informal places – they open every day of the week, from breakfast to late into the night, and often serve the same menu all day. This is the case with Champeaux, which has 180 seats inside and 80 terrace tables, with views onto Nelson Mandela Gardens designed by Seura Urban Architects.

The restaurant‘s interior sits in harmony with the revolutionary new face of Forum des Halles. The space is bright and contemporary, with a raw and industrial edge Ciguë are well known for. A state-of-the-art airport-style electronic billboard displays the menu and conveys other gastronomic information during the seven day service. So cool, it hurts.