I believe in opening innovative food concepts, but the concept should not be completely new, people should be able to recognise the environment and feel at ease. If you come up with a concept that is 100% new, people will feel lost… and it will not be a commercial success. 75% should be based on existing concepts, things that people know and trust. A great example is the Black Pearl in Cannes. The Black Pearl in Cannes is based on the original idea of combining 2 concepts: a lounge bar for ‘after work get togethers’ and a club lounge for parties. The venue has two faces… and can be transformed from having the looks of a theatre to an electrifying night club. - Alexandre Reza Lahouti

1. “Opening innovative restaurants and making them a success”
- Alexandre Reza Lahouti -

2. THE ZOA
Sushi bar, located a few meters from the Palais
des Festivals in Cannes. The restaurant is a
good compromise for sushi lovers and lovers
of fusion food. After midnight the place is
unrecognizable, and transforms into a club
with a crazy atmosphere.

3. THE UP SIDE DOWN CAFÉ
The restaurant is a fusion between
brasserie and a salon de thé Häagen-Dazs.
It is located in the centre of Cannes near
the Palais des Festivals.