Decorative item
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".
Sumikiri Two-Tiered food box
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 add fun to your table by stacking salads, appetizers, main dishes to desserts! SUMIKIRI can be used without stacking as well.
Teapot - Early bird series
The concept of Early Bird was inspired by the famous idiom “The early bird catches the worm” to enjoy a delightful morning just for yourself by waking up a little earlier. Gentle form like the warm aroma of tea or coffee in relaxing morning hours. Capacity of two cups of servings perfect for enjoying a delightful morning.
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.
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.
