After a long career in investment banking, I co-founded the high-end coworking space The Bureau in 2016.

I am the interior designer who designed the first two premises for The Bureau in Cours Albert 1er. We implemented the concept of the “New Office”, The Bureau, when we launched our first address at 28 Cours Albert 1er. A place to work, of course, but in peace, comfort and above all, somewhere to feel at home.

Coming from Nice, Mediterranean culture is one of my influences. I’ve always had a genuine interest in restaurant space design. The inevitable meeting with Laurent allowed me to join the Food & Beverage department of The Bureau right at the beginning.

Food service is at the heart of the concept that The Bureau promotes: the Smart Way of Working. Le Floor is the place where things happen. Our members are at home and can entertain their guests for a meeting, a lunch or an event. This is the key element in bringing our community together. It is my job to find the best address for a new home for The Bureau.

I’m in charge of catering and developing associated areas. Everything starts with getting a feeling for the space and a first impression of the possible configurations. Coffee has always been a very prominent feature. So it was only natural that we wanted to improve and enhance this first space open to the public. The second step is integrating the food and beverage teams’ work ergonomics into Marika’s architectural proposals. At the time, we had a lot of discussions with her about reinterpreting the essence of dining.

Part of the concept of The Bureau is the number of services we offer to members to make their lives, and consequently their work, easier. By creating meeting places and discussion areas like Le Floor, we create a human link and a sense of belonging. Thanks to The Food, The Bureau has become what we wanted it to be: a place of work where people can talk, eat and meet in spaces that are conducive to living and socialising with others.

Grilled cheese with fontina and comté served with onion compote with thyme and spicy mustard. A refreshing B.L.T. with chervil and parsley and red onion pickles. A lox bun with whipped brillat-savarin and home-smoked salmon served with an old-fashioned honey mustard dressing. A dish of the day – a parmigiana, for example – and always a vegetarian salad as a daily special. Apart from that, we have the classics, a soft brioche, scones with citrus marmalade and semi-salted butter, financiers, madeleines and chocolate cookies.

Le Floor is a space dedicated to its community who may not yet be members. Being open to the public also allows The Bureau to integrate seamlessly into the neighbourhood. Our members have reserved areas like the inner courtyard and tables at lunchtime. “Openness’ in the broadest sense is part of our concept.

Le Floor – open all day – is the ideal place to spend all the fun moments that can mark a good day at work. From morning coffee to after-work drinks. Naturally, we used the signature elements of the first The Bureau for the colours and materials. But with differences, such as the new colour palette: coffee, caramel, and the amber tones of beer and whisky. They will make The Bureau 42, rue Notre Dame des Victoires unique. As a result, this restaurant, which is open to the public, has become a new key player in this beautiful part of Paris. That was the challenge I set myself.

Lots of places, we hope! In France, of course, in Paris, Bordeaux, Lyon… and further afield in Europe, too. We have plenty of development projects in the coming months/years.