Christophe Aribert
Since 2019, Christophe Aribert has been chef at his own restaurant, Maison Aribert. He began his career in 1991 at the Beau Rivage hotel in Condrieu. He learned his trade there at famous restaurants, including: La Tour d'Argent and the Hôtel Crillon. In 2020, Christophe Aribert was recognized with a green star from the Guide Michelin. Discover his selection of products!
Speaker Digital Talks | Digital Fair Maison&Objet
During the Digital Fair Maison&Objet 2020, Christophe Aribert hosted a conference on the theme “The eco-responsible commitment".
Speaker Digital Talks | Digital Fair Maison&Objet
During the Digital Fair Maison&Objet 2020, Christophe Aribert hosted a conference on the theme “The eco-responsible commitment".
Kurotsuchi Haiyu
"Kurotsuchi haiyu" Rectangle Plate collection is sharp in design yet gives a natural and rustic feeling, which results from black earthen base clay and gray glaze combined. Moreover, it is made by clay slab building technique, so you can enjoy enthralling handmade charms. [23 rectangle plate] is recommended for serving Tempura, Sashimi (slices of raw fish) and grilled fish, etc. in a Japanese atmospheric way.
Sumikiri two-tiered jubako
In Japan, we celebrate the new year with “osechi'' arranged in a stacking ojyu box. Ojyu boxes usually have square corners, but SUMIKIRI meaning “cut off corner” has its corners cut off. A shape made of numerous straight lines has a dignified appeal perfect for festive or celebratory occasions. Not only perfect for japanese delicacies like sushi, but also perfect to use for cakes and desserts. Add fun to your table by stacking salads, appetizers, main dishes to desserts!
Bamii
A series of bowls designed with the imagination of serving ethnic noodles. The wide and shallow shape makes it easy to hold by hand and put food on, keeping a beautiful appearance. Also, the shape with a foot gives a special feeling and helps create an elegant table. Available in three colors, beige and light blue with a soft and matte texture, and gold crystals with a glaring metallic look which you can enjoy an extraordinary feeling.
Pelican bowl
Un saladier à pieds avec un détail en forme de ceinture sur le bord et une forme légèrement incurvée. Le pied permet d'obtenir un récipient plus grand qui rythmera la table et contribuera à créer une table élégante et luxueuse. Il est également idéal comme corbeille à fruits et placé sur la table à tout moment. L'utilisation d'argile grossière blanche et de glaçure colorée donne des couleurs profondes aux variations uniques.
Haiku Original
Designed in a small Japanese factory with exceptional quality steels, the Japanese knife Haiku quickly conquered the European market. Handle made of treated wood, practically rot-proof, proven strength of the handle assembly, Haiku has been adopted by anyone looking for pleasant grip, perfect balance and long lasting sharp. Often copied. Never equalled. The falcon symbol authenticates it — Manufacturer: CHROMA — Superior steel molybdenum/vanadium — Handle: cemented, treated Honoki wood (rot-proof)
Natural stone decorative items
Hand carved natural stone plates, bowls etc for a more authentic touch on your table, kitchen counter or desk. Allow for differences in size, texture and colour, unless the items have been picked out. Discover a wider choice in our 1500M2 showroom near Paris. Visits by appointment only.
Handmade Rohida Wood Bowl Set
These beautifully refined Monk Bowls are hand-lathed in India by the Kharadimuslims. These bowls are carved from local 'Rohida' wood of Thar desert valued for its dense grain and strength. These bowls are fragile and one-of-a-kind. These bowls should be used for dry or edible items only.
Christophe Aribert
Christophe Aribert was born in 1971 in Grenoble in the Isère region. He began his career in 1991 at the Beau Rivage hotel in Condrieu. Two years later, he discovered the kitchens at the Les Terrasses restaurant in Uriage, before heading up to Paris in 1995. He learned his trade there at famous restaurants, including La Tour d'Argent and the Hôtel Crillon. It was at that time that he met Pierre Gagnaire, which became a real turning point in his career. In 1997, he then decided to return to his native region, the one that inspires him, and he settled in at the restaurant of the Grand Hôtel d’Uriage-les-bains, Les Terrasses. In 2004, Christophe Aribert became chef of this two-star restaurant. After 20 years at Les Terrasses, he decided the time was right to launch his own project, a labor of love that was a reflection of his values and his cuisine: Maison Aribert. This "maison" is founded on three sustainable commitments: supporting artisans and craftspersons, helping along the transformation of agriculture, and ensuring wellbeing through food. In 2020, Christophe Aribert was recognized with a green star from the Guide Michelin.
