Bernardaud created an assortment of forms for the hotel and restaurant needs.
We have developed this collection bearing in mind the operational constraints of luxury hotel and restaurants and in response to the multiple/different applications in hospitality : room service, banquet room, Bistro service, formal dining, and bar/lounge. The extensive knowledge acquired through many years of collaborations with world renowned chefs and prestigious hotels worldwide, has allowed Bernardaud to develop a range of complete collections that are varied in style yet complementary.
The shape and engravings taken from the Naxos collection designed by Olivier Gagnère appear as Athos, a collection that is distinguished by the shock resistance and the thermal conservation capacities of each piece. The Athos collection is ideal for banquet and room-service in hotels with contemporary styling.
A contemporary and timeless pattern, Atlantide has a finely engraved repetitive circular pattern on the rim of the plates and the body of the pieces in the collection. Offering a diverse range of pieces, the collections can accomodate all service needs from a top-tier hotel: room service, banquet room, fine, formal dining and bistro.
This collection is comprised of stackable marmites, cassolettes, cups, creamers and hot beverage servers. The sobriety of the design makes it an indispensable complement to other Bernardaud hospitality product lines. The collection capitalizes on research performed by the company with porcelain that is highly resistant to shock. Its thickness permits Biarritz to conserve the heat of served foods.
The shape of "Bulle" expands the range of choices for the White Table. The motif recalls ripples on the surface of water and the collection offers several new pieces whose use is dictated by the elegance of fine dining.
Chef Guy Savoy and designer Bruno Moretti have redesigned tableware as a perfect match between design and cuisine. The result is this collection for the Monnaie de Paris restaurant, quai de Conti. Its originality, subtly but surely, creates a harmony between the recipient and the content highlighting each dish.
This product line was created at the request of Jean-Louis Costes for the hotel and brasseries within the Costes group. This series of pieces launched the trend for “finger food” in Paris. Highly practical yet elegant at the same time, the collection makes room only for the essential.
This sleek and elegant design is ultra-contemporary with a broad range of serving pieces and shapes. It not only covers the multiple food service requirements of a restaurant or a hotel, but also represents a selection of items for serving eastern-inspired cuisine. Made from a new Bernardaud porcelain paste that offers whiteness, hardness and durability, the pieces in this line stand out for their great elegance, delicacy and impact resistance.
The pattern is a result of the subtle effect of the material and masterful enamel work. Ecume is a contemporary porcelain engraving that brings a poetic, modern yet highly elegant touch to the table. Pieces can be decorated on the engraved surface with precious metals (such as gold, copper or platinum). Colors may also be applied in matte or brilliant finishes. The collection is perfectly adapted for the needs of a fine dining establishment.
The extremely minimalist design of this collection gives the impression that it was achieved by fingers pressed against the porcelain. Empreinte is also distinctive because of the diversity of unique shapes created with the needs of chefs at top tier restaurants. The collection discretely underscores the quality and presentation of fine cuisine.
It is the first porcelain dinnerware created for the use by chefs who initiated the fusion food trend. The precisegeometric plates enhance the presentation of original recipes and add a spectacular dimension to the decorative style of the table. The collection is made up of numerous forms that correspond to the desires of the most creative chefs and often are the point of inspiration for the creation of a dish.
A series of pieces adapted to simplified hospitality - bar food and lounge snacks - that is the growing trend in hotels and restaurants. The collection is ideal for the presentation of "light bites". See other pieces in Domus collection >
L15 collection has a neoclassic shape with elegant festoons on contours of the plates and serving pieces. It is highly resistant and possesses the luminous whiteness of fine porcelain. Designed to be slightly thicker at the base, each piece guards the temperature of hot dishes. The collection is ideal for grand hotels and traditional properties particularly for their banquet and room service needs.
The alternation of glazed and unglazed porcelain surfaces creates an interplay of texture and reflections, giving a sheer decorative effect. Although porcelain is known for being impermeable, for this pattern, we recommend rinsing after use. Avoid using knife blades made of steel or silver, which are likely to mark the porcelain.
A collection with the simplicity of fabric weave as its decoration is perfectly suited for contemporary or minimalistic interiors. The decor diminishes the undesirable appearance of fingerprints that can occur with food service. The collection includes a large number of pieces that correspond to most food service applications. All Organza plates are available in the coupe shape with or without a rim. Extra resistant cups exist that are also stackable. Recent research done by the company on resistance to mechanical shock allows Bernardaud to offer shapes that combine durability with refinement of design. Organza is well suited for a chic bistro setting as well as a grand, formal dining establishment.
Bearing the imprint of the turner's hands, the Origine line presents a design that is at once organic and functional, ideal for the most demanding conditions of use. Reflecting the latest trends in hotel decoration, the range features natural raw materials, simple shapes and hand-crafted objects.
The motif is an engraved traditional wicker pattern in relief placed on classic shapes. The pieces retain the heat of the dish and are extremely durable. The collection appeals particularly to traditional hotels and restaurants.
This classic design has been applied a wide selection of pieces serving a multitude of food service requirements for a restaurant or hotel and includes several pieces specifically created for serving tea, coffee or breakfast. Made from a Bernardaud porcelain paste that offers whiteness, hardness and durability, the pieces in this line stand out for their great elegance, delicacy and impact resistance.
The delicate design of this new collection combines various influences: the light effects of the rice paper Japanese screens, the art of origami folding, the braiding and caning of the furniture of the 50s, not to mention the 3D graphics offered by the new technologies. The result is an unprecedent subtle effect of a rigorously geometric pattern taken in twisted momentum. Engraved on the rim of the plates and on the outside of the various pieces of the collection, it is the light that reveals the alternation of matt and shining rendering giving a vibrant radiance that enlivens the whiteness of porcelain.