Didier and Clémence Krzentowski prefer to think of Galerie Kreo as a "design laboratory" and not just an exhibition space. Ronan & Erwan Bouroullec, Pierre Charpin, Hella Jongerius, Jasper Morrison, and Marc Newson are among the few designers who create limited edition pieces for the gallery.
But contemporary design is not the only passion of Didier and Clémence; Galerie Kreo is also famous for its exceptional selection of vintage lights from 1950s until now, with pieces by Achille Castiglioni, Gino Sarfatti, and Pierre Guariche. We asked the taste-making couple for their food habits and top addresses in Paris.
AC: What do you like about food?
D+CK: We love healthy food, but we can also completely fall for a decadent chocolate cake!
AC: Which are your favorite places in Paris?
D+CK: Our favorite restaurants in Paris are:
- Yam'Tcha, 4 rue Sauval; Simply fantastic!
- Le Café de Flore, Boulevard Saint Germain; The ultimate French café. A great place for a casual lunch.
- Le 21, 21 rue Mazarine; Delicious food in a calm and chic environment.
- Le Stresa, 7 rue Chambiges; A very special family owned restaurant. A staple for Italian food in Paris!
- Le Germain, 25 rue de Buci; In the heart of Saint Germain des Prés, you will find this very trendy restaurant decorated by the super talented India Mahdavi. The food is scrumptious, and it is the best people watching spot in the neighborhood!
- Le Duc, 243 Boulevard Raspail; A traditional address. Simply one of the best for fish in Paris.
AC: Can you suggest your secret recipe?
D+CK: We love to make delicious scrambled eggs!
SCRAMBLED EGGS (for 1 person):
- 2 eggs
- A dollop of crème fraiche
- Poilane bread
- Salt and pepper
Beat the eggs vigorously before cooking them until they turn a pale yellow color. It’s the key to a perfect scrambled eggs.
Add the butter to a heavy-bottomed nonstick sauté pan over medium-low heat.
Add the cream to eggs and season to taste with salt and pepper. When the butter has melted, pour in the eggs. With a heat-resistant rubber spatula keep moving the eggs until they are cooked but still runny.
Serve eggs on toasted slices of Poilane bread.
Interview by Valentina Barzaghi
Illustrations by Aleksandra Niepsuj
Alla Carta MagazineAlla Carta approaches food as an incentive to take a bite of diverse cultural phenomena. We are intrigued by the meal's convivial capacity, and have found food to be an essential element for sharing thoughts, opinions and creative ideas.
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