Enlivening the restaurant are installations by Vhils, Invader, JonOne, Stohead, Kaws, JR, Ella & Pitr, Mist, MadC and hangings and works by Banksy, Jean-Michel Basquiat, Damien Hirst, Daniel Arsham, Jeff Koons, King of Kowloon, Sheperd Fairey, Takashi Murakami and Yayoi Kusama, to name a few.
This pioneering project is set to open minds to a new way of eating and of seeing art. An ongoing and ever-changing project, like contemporary art itself, it is a process in transition, forever updating and reinventing.
The only thing on sale at Bibo, however, is good food and good drinks. Serving up classic French cuisine, wines of merit and back-to-the-roots cocktails, Bibo is a project of passion that gives a nod to Bohemian lifestyle.
Everything is homemade at Bibo. — Photo courtesy of Bibo
The person behind the project, who is also known as Bibo, wishes to remain out of the limelight.
“Just as street or contemporary art breaks the law and the structures of traditional on-canvas art, Bibo breaks the laws of what fine dining is supposed to be and the structure of what a traditional white-tablecloth, subtle-music, fine dining restaurant is,” says Bibo.
Artists heard about Bibo’s idea and became part of it because it allows them to work together and showcase their art in a space that encourages their own creativity. For many of the artists, this is the only off-of-the-street setting that they have participated in; it’s an artists in residence project. Several private collectors have also contributed to the project by providing museum-quality pieces to the space.
“Bibo pays homage to the Bohemian lifestyle of Paris in the 1930s through art, design, food and cocktails,” says Manager Arturo Sims. “The interiors are based on Art Deco French design overlaid with eclectic art collections and installations.”
Heading the experienced culinary team is Executive Chef Mutaro Balde, whose three Michelin-star background includes Alain Ducasse at the Plaza Athenee Paris and L’Atelier de Joel Robuchon in London. At Bibo, he brings passion and creativity to each dish, paying homage to the traditions of French cuisine by reinterpreting classic French dishes.
Chef Balde’s cuisine at Bibo is French gastronomie gourmande, and everything is homemade, from the bread to the ice cream.
“Generosity and happiness are the key to a successful restaurant; making an emotional connection, that is the art of good cooking," says Balde.
Behind the bar, renowned mixologist Alexandre Chatté creates a dynamic menu of handcrafted cocktails from the forgotten classics of the 1930s. He plays with unusual and complex ingredients and prepares everything in-house, using tools and equipment not traditionally applied to the modern bar setting.