“At a time when economic growth is slow, hotels and restaurants are increasingly in search of little plusses that make the difference,” explains Laurent Chignon, CHR manager at Arc International. “Clientele go out less often and thus expect more when they do: surprise, originality, a universe in and of its own.” Thus, rather than generate cold feet, today’s context would instead appear to stimulate innovation. And this is particularly true since the arts de la table is already known for its nonstop evolution, with trends that end as quickly as they take shape, often making it difficult for professionals to find their way around in the vast sea of possibilities. It is useful for them, however, to differentiate major trends from passing fads. And it is true that the choice is crucial: it has been scientifically proven that shapes and materials have a direct influence on gustatory perception. In 2006, the restaurant experience is more multi-sensory than ever: a pleasure for the eyes and taste buds... but also for the ears, with materials that produce pleasant resonances, and for touch through sensual, exotic, surprising materials. “These days, it is the emotional aspect that takes precedent in clients’ eyes,” summarizes Mikael Fouquet, marketing director at Villeroy & Boch. “It is necessary to create a show stopper.”Today, setting a table goes beyond the classic configuration and respect for certain conventions. It is a matter of telling a veritable story in tune with the cuisine being served. The perpetual growth of lines produced by manufacturers attests to the diverse approaches, atmospheres and concepts that characterise restaurants in the new millennium. Once again, more than budget, it is the idea – and sometimes the boldness! – that make it possible to make the difference… and leave the client with an unforgettable experience.This year, different...