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曾几何时，著名的法餐米其林厨师Guy Martin常常感慨他对巴黎的热爱，而关于这间餐厅的故事是从Guy Martin原来位于皇宫的传奇餐厅le Grand Véfour开始的。Guy Martin想要把他对于巴黎的欣喜之情分享给全世界，因此他邀请了设计师India Mahdavi来实现他的理想。设计师India Mahdavi再度走访皇宫，把装饰皇宫的元素转化成餐厅的设计语言，通过精心的设计向来自世界各地的游客诉说一段动人的爱情故事。绿色天鹅绒的皮质椅子和米白色大理石地板融合起来，延续了India Mahdavi一贯优雅温馨的风格。设计师还设计了一圈拱廊，围绕着雍容华丽的椭圆形吧台，吧台台基上装饰着黑白相间的条纹。两盏黑色的金属吊灯悬挂在吧台上方，标记出空间的层次，整个空间仿佛从一面气势恢宏的机场窗口中呼之欲出，跃向机场跑道。

Once upon a time, Guy Martin, the renowned Michelin-star French chef, made a declaration of love. He said I love paris. The story begins at the Palais Royal, in his legendary restaurant le Grand Véfour. But Guy Martin wanted to share this love affair with the whole world; make it real in everyone’s hearts. So it’s India Mahdavi he called, to make it all come true. India Mahdavi revisits the visual elements of the Palais Royal to create a love story that speaks to every traveller around the world. Ever loyal to her warm, elegant style, she marries the tones of green velvet and the leather of her chairs with a beige stone floor, to recall the shades and materials of the Palais Royal. She designed arcades that unravel around a sumptuous, oval bar, with black and white stripes on its sides, and two round, golden chandeliers hanging overhead, to frame a space which, as if in spite of itself, pours out through a majestic bay window and onto the runway.

▽ 餐厅大堂，restaurant

▽ 拱券和家具，arcades and furniture

India Mahdavi同时用手写体设计了餐厅的logo。Brigitte Mestrot把这个logo以及所有为餐厅专门设计的图案绘制出来。她的绘画也让人想起皇宫中的餐厅le Grand Véfour, 也呼应着皇城里连续的拱券和画廊。“I love paris”这间餐厅和人们见过的许多生硬的机场餐厅有着许多不同。Guy Martin努力与自己的合伙人一道，充分发挥团队的专业知识，为顾客打造出一个独一无二的就餐体验。餐厅提供许多经典的法餐美食，比如嫩洋葱牛肉或美味的蔬菜牛肉浓汤，还有蓝色龙虾、野生芒果薄片和让人难以抗拒的香槟。

India Mahdavi adds a finishing touch with the idea of creating the I love paris logo in the style of a hand-written love letter. Brigitte Mestrot brought this logo, as well as all the graphics for the restaurant, to life. Her photos evoke le Grand Véfour, echoing the arcades and galleries of the Palais Royal that shelter it. I love paris has differentiated itself from the many dry, impersonal airport restaurants that we have witnessed over and over again in our lives as travellers.Through his partnership with Elior, the project’s initiator, and by harnessing the group’s expertise, Guy Martin strove to create, in this unexpected location, a unique gastronomical experience.Revisited French culinary classics, like the tender blanquette de veau or the flavorful pot-au-feu, and legendary creations like the blue lobster and wild mango carpaccio, are matched only by the simply irresistible Ruinart champagne bar.

▽ 机场落地窗前的吧台，bar before the majestic window

▽ 吧台，拱廊和灯，bar，arcades and lights

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