A New Beginning

Helmed by Chef Tariq Helou, Fleurette is a fine-dining restaurant that is a gem serving up elegant omakase courses. When we first spoke, he immediately knew what spoons he would like to have served in his dining experience but he also gave us creative freedom to execute our craft. For that, we are immensely grateful.

A Spoon for Each Course

Made entirely out of solid Cherry wood, 3 sizes of spoons were handcrafted and intentionally designed to be paired with food. A wider spoon for ochazuke, a smaller one for dessert, a long one as a staple for a variety of dishes. The idea of a wooden spoon also evokes and complements the restaurant’s bespoke seasonal menu, that celebrated seasonal ingredients and inspired cuisines.

A Star, still Shines

A collaboration we’ll not soon forget of a collaborator that embodied incredible humility, genuine respect and sheer talent. Rest in peace, Chef.