Neri&Hu Designs a Restaurant Inspired by Nature
In Central, Hong Kong, Michelin-starred French chef David Toutain’s first overseas restaurant Feuille was designed by Neri&Hu Design and Research Office to be a multisensorial celebration of nature
In a high-rise in Central on Hong Kong Island, new modern French restaurant Feuille is one of the latest additions to the city’s fine-dining scene. Helmed by Michelin-starred French chef David Toutain, the concept takes a contemporary approach to French cuisine, with vegetables and locally sourced ingredients at the heart of its menu. Complementing Toutain’s culinary approach, the elegant and understated space was designed by interdisciplinary studio Neri&Hu Design and Research Office based on the idea of reconnecting people to the earth.
A delicate leaf pattern imprinted on the concrete wall at the entrance subtly introduces the restaurant’s nature-inspired design language while also evoking the name of the restaurant, which is French for ‘foliage’. ‘Our vision for the project was guided by Henry David Thoreau’s quote, “Nature will bear the closest inspection. She invites us to lay our eye level with her smallest leaf, and take an insect view of its plain,”’ says Lyndon Neri of Neri&Hu Design and Research Office. ‘We chose carving as an architectural language to bring up people’s memories of the earth and the land, and we conceived a carved space as a protective shell for one’s inner peace.’
Walking into the 200-square-metre space, the soothing colour scheme and understated material palette immediately elicit a sense of comfort and privacy — the right balance of sophistication and warmth that makes you want to settle in and linger. Against a backdrop of smooth concrete walls, dark wooden accents are incorporated throughout the space and highlighted by soft, smartly positioned lighting, creating an immersive, cave-like atmosphere. ‘We integrated continuous millwork with all the operational functions as a secondary skin within the carved space,’ explains Rossana Hu. ‘It adds a cosy intimacy and commands the rhythm of the space.’
Smooth curves wrap around the back of the dining space and break the otherwise linear layout. From the custom-designed furniture to the soft furnishings, nuanced shades and raw natural textures evoke a casual sophistication that responds to Feuille’s philosophy. ‘We used natural materials throughout to let materiality define the space and experience,’ Neri says. ‘To maintain consistency, we also customised all the furniture with a modern, concise language and natural materials.’
From the interiors to the plate, Feuille offers a multisensory experience that aims to reconnect guests to nature. Working with small-batch producers and artisans who embrace an environmentally friendly approach, Toutain has created a menu that evolves with the seasons, while minimising waste by placing produce orders according to future bookings. Authentic and refined yet unpretentious, the interior design nods to the chef’s approach to food while letting his creations take centre stage.
‘We hope customers can feel like they’re getting out of the city and experiencing nature in the space we created,’ Hu says. ‘We created Feuille as a temporary escape from Hong Kong’s hectic urban life — a breathing place for respite.’
Text by Nina Milhaud
Images courtesy of Feuille
