Orange Hospitality, the team behind Fact award-winning venues Alici and Il Borro Tuscan Bistro, has announced a new Parisian concept, Josette.
With a spacious interior, Parisian concept Josette will set the perfect stage for a theatrical dining experience. Guests are invited to step into the world of Josette and embark on a journey of nostalgia with unparalleled entertainment, from refined cabaret shows to lavish soirées that evoke the spirit of vintage Parisian glitz and glamour.
Josette’s menu is a collaboration between world-renowned chefs, with the line-up to be revealed soon. Still, we can tell you that the à la carte menu will offer reimagined classics such as cuisses de grenouilles, escargot, moules marinières, foie gras and crêpe Josette. Guests can also indulge in traditional French baguettes, viennoiseries and pâtisseries from the boulangerie, freshly baked in-house and handcrafted to perfection. A first-of-its-kind afternoon high tea experience also awaits. Guests can delve into an array of sweet and savoury petit fours served on stylish multi-tiered platters and vintage trolleys, accompanied by custom-blended herbal tea and coffee selection.
In collaboration with the renowned Giancarlo Mancino, Josette will also introduce a range of artisanal craft cocktails and an exquisite champagne program with its very own champagne label.
Josette’s design can be described as a modern interpretation of Baroque architecture, combining high ceilings, an intriguing mix of furniture and bold-coloured fittings, creating a flamboyant atmosphere for diners. Luke Edward Hall is the lead interior designer and creative director for Josette, with the project overseen by award-winning architectural firm, Studio 63. Luke has worked on a broad range of interior design and luxury fashion commissions worldwide, and Josette will be his first restaurant project. He brings his interior design and art direction expertise to breathe mischievous life into Josette. His signature playful style is evident across various design elements within the restaurant, including a carefully curated range of ceramics and colourful illustrations.
Josette’s persona is described as “Taking on the form of a woman: elegant, eccentric, commanding, accomplished, poised, mischievous, cultured. A force of nature with a certain je ne sais quoi. The character of the restaurant will take its cues from this magnificent woman and her polished savoir faire. She lives in Paris but travels extensively.” In conceiving the idea for Josette, Luke drew his inspiration from Jean Cocteau, Josette Day, Francine Weisweiller, and Yves Saint Laurent. Luke shares: “I am thrilled to be working on this exciting new project with Orange Hospitality in Dubai. We are working to create something exceptional and unexpected: a restaurant full of colour and imbued with a sense of playfulness, yet elegant and refined at the same time. It’s our take on the grand and historic brasseries of France, with nods to Baroque architecture and the romantic glamour of London and Paris in the 1920s and ’30s.”
Omar Saideh, Founder of Orange Hospitality, stated: “We are extremely excited to introduce Josette to the world, a never-before-seen dining experience and our most revolutionary concept to date. In bringing Josette’s world to life, we’ve collaborated with the industry’s best, including Luke Edward Hall, Desselle Partners, Studio 63, and ICD Brookfield Place. Every aspect of the restaurant has been meticulously thought through, from the impressive décor and layout to the striking colour palette and furniture, elevated menu, bespoke beverage program, and spectacular entertainment. Josette promises to bring Parisian culture back in fashion while also challenging its roots and the status quo, ultimately redefining the F&B scene as we know it.”
Set to open its doors at DIFC’s ICD Brookfield Place, food connoisseurs can expect the launch of Parisian concept Josette in Q4 of 2021. The restaurant will be open daily for lunch until late, seating up to 180 covers.
GO: Follow @josettedubai on Instagram for more information.