Compose. Reinterpret. Create.
Endless possibilities are available to chefs and restaurants when designing tableware that reflects their own identity.
To compose means selecting from the thousand or so pieces in the Jars catalogue, mixing collections to create a truly unique table setting.
To reinterpret means making an existing collection your own by choosing from the Maison's extensive palette of over one hundred glazes.
To create means embracing a fully bespoke approach and entering into a creative dialogue with our manufacture to bring a singular vision to life.
Jars works alongside chefs and restaurants to express the essence of their culinary universe through tableware. Whether chosen from our collections or designed exclusively, every Jars piece tells a story, promising an unforgettable visual and gastronomic experience.
This spirit of co-creation has inspired collaborations with Arnaud Donckele for La Vague d'Or and Le Tout-Paris, Anne-Sophie Pic across her restaurants worldwide, Jean Sulpice for L'Auberge du Père Bise, as well as Christophe Aribert (Maison Aribert), Yoann Conte (La Maison Bleue), Sébastien Bras (La Halle aux Grains), Frédéric Anton (Le Jules Verne and Le Pré Catelan), Daniel Humm (Eleven Madison Park, New York) and Mehmet Gürs (Mikla, Istanbul).
From the manufacture to the table, Jars creates eclectic ceramics.
