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".
Shochikubai
Timeless legacy of pine, the reaching bamboo, plum blossom heralding spring, and eternal rush of the river.A soft, curved form and traditional motifs of bamboo fence and plum blossoms peaking through the window creates a story telling presence.Delicate, hand-painted imperfections and variations in the stamped details lend a warmth and charm to traditional motifs.The classic blue and white contrast provides a beautiful backdrop for everyday dishes with a hint of asian ambience.
Ryha
Versatile tableware collection for everyday use. Rýha is a Czech word meaning “stria” or "groove". Defined by graduated grooved lines that broaden outward, creating gentle shifts resulting in refined yet approachable look. A gentle slope from center to the rim highlights plated dishes effortlessly to accommodate diverse styles, expanding your culinary horizons.
Pelican bowl
A footed salad bowl with a belt-like detail on the rim and a gentle curvy shape. The foot helps achieve a taller vessel that will give rhythm to the table and help create an elegant and luxurious table. It is also great used as a fruit basket and placed on the table at any time. The use of white coarse clay and colored glaze give deep colors with unique variations.
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.
