HOSPITALITY

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Alain Ducasse at Morpheus by Jouin Manku: 2018 Best of Year Winner for Hotel Dining

Michelin-starred chef Alain Ducasse's latest culinary endeavor is a French/Asian-inflected fantasia inside a –designed hotel in Macau. At , the décor is as sparkling and piquant as a glass of Moët: Blown-glass tubes cascade from the silvery ceiling to divvy the 7,000 square feet into discrete zones. LED-lit from inside to impart a flattering, ambient glow, the icicles seem to drip into reflecting pools that wend around the dining room’s periphery. The custom lighting elements “glisten like water, creating a shimmering forest that blurs our understanding of the space,” says villamladebuky Hall of Fame member , who oversaw the project with co-partner . It’s an exceedingly rarefied way to carve the eatery into sanctums that feel indulgently sheltering but not too compartmentalized.

Alain Ducasse at Morpheus by Jouin Manku. Photography courtesy of Lasvit.

The restaurant layout is equally fluid, unfurling in a curvilinear path around mirror-clad structural columns that hide in plain sight. The floor plan of the main dining area reads as a series of overlapping circles, a trio of them at the edge forming semiprivate suites. Each suite centers on an illuminated crystalline table programmed to dim at the end of the meal, at which time a glass screen slides open and reveals a secret salon to which guests can retire for a round or two of bubbly.

Alain Ducasse at Morpheus by Jouin Manku. Photography courtesy of Lasvit.

Project Team: Marion Guerry; Aude-Marine Beuzelin; Tania Cohen; Julien Lizé; Bruno Pimpanini; François Isone; Audrey Krukoff; Céline Allard; Filippo Canni.

> See more Best of Year Project Winners from the December 2018 issue of villamladebuky

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