On 11 July, De Dietrich commemorated its 330th year in conjunction with celebrations for Bastille Day.
July 25th, 2013
Singapore’s Corals at Keppel Bay show units served as the venue for an evening of indulgence in the World of De Dietrich. Guests were pampered with gourmet creations served up by top chefs such as Diego Chiarini of OSO Ristorante, Francois Mermilliod of Absinthe, Tadashi Takahashi of Hashi, Jeremy Choo of Vis-a-Vis and Julien Bompard.
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Channelling the enchanting ambience of the Caffè Greco in Rome, Budapest’s historic Gerbeaud, and Grossi Florentino in Melbourne, Ross Didier’s new collection evokes the designer’s affinity for café experience, while delivering refined seating for contemporary hospitality interiors.
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Boasting unmatched cooking and food preservation capabilities, Sub-Zero and Wolf enable designers to set a new standard for kitchen design, and inspire a higher quality of culinary experience.
What’s in a name? At Wardle, a new name marks the next progression in the architecturally designed road for this outstanding practice.