Located in the opera house built by Garnier in 1875, the restaurant is located under a tall side cupola enclosed by large glass panes. In order to achieve both the required number of seats and enhance the spatial qualities of this former staging area, a circular seating plan was devised using a focal point beneath the center of the dome. A centrally located glass cylinder, serves both as an activation device and an organizational marker; a pastry chef uses the space provided by the cylinder to showcase its skills surrounded from all sides by restaurant patrons. The restaurant being open from breakfast till late supper, a lighting scheme was devised to create a varying chromogenic pattern throughout opening hours. Tables are custom designed to allow multiple table sizes using a single table unit.