A short-lived restaurant inspired by Alice in Wonderland in Lyon

How about a delicious meal in Wonderland? From Tuesday April 2 to Thursday April 11, second-year students at Institut Lyfe (formerly Institut Paul Bocuse), including Arthur BLANC (Moulin 2012 2014), are opening an ephemeral restaurant inspired by the works of Lewis Caroll and the film

"Alice in Wonderland".

One of the most memorable cartoons of our childhood that we love to watch again and again, Alice in Wonderland holds a special place in our little childhood hearts. From the Cheshire Cat's smile to the Mad Hatter's wild feast, the White Rabbit's squeeze and Alice's magic vials, the world of writer Lewis Caroll's work is as crazy as it is vast.

And it's this very work of art that students in their 2nd year of the Bachelor's program in International Restaurant Management at the Lyfe Institute (formerly the Paul Bocuse Institute) have decided to turn into an ephemeral restaurant. From April 2 to 11, the restaurant, called "Back To Wonderland" and located in the heart of the Pop-Up immersive dining room (the only one of its kind in Europe), will open its doors for 10 days of immersive, gustatory madness for lunch and dinner.

An immersive experience in Alice's world

At Back To Wonderland, every detail has been designed to transport guests into the fantastic world of Alice. Decor inspired by the film, subtle lighting effects and an enchanting musical ambience will create a magical atmosphere, where every guest will feel immersed in a daydream. The deconstructed menu will offer culinary surprises in keeping with the theme, adding a theatrical dimension to the experience in the idea of a " Tea Time out of time " or " a disappearing notion of time ".

The announced feast will take place in a unique room equipped with immersive technology, enabling a sensory journey where cuisine, cinematographic art and passion meet to create an unforgettable moment. A true experience at the crossroads of gastronomy and live entertainment.

Published on March 18, 2024 at 10:50 am

by Antoine Lebrun

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