Since the Loews Hotel opened in Atlanta’s
posh Midtown neighborhood in April 2010,
Executive Chef Olivier Gaupin has been using
Revol’s Basalt line of slate-style, black porcelain
plates in the hotel’s modern Bar eleven
lounge and eleven restaurant.
The non-porous plates are used for everything from steaks
and burgers to side dishes and small appetizers for their
complementary impact on the visual of the food and beautiful
presentation, according to Gaupin. “Revol defines the
ability to showcase a quality presentation with simplicity and
sophistication,” he says.
Revol’s porcelain dinnerware and buffetware feature a highquality
mix of clay, quartz, feldspar, and kaolin that
was developed over 200 years ago. The 11-generation
family-run porcelain manufacturer even makes
its own clay. The Basalt plates are thermal shock
resistant and crack, scratch, and high-impact
resistant; microwave, freezer, and dishwasher safe;
and do not absorb liquids, fats, odors, or bacteria.
Before joining the Loews Atlanta Hotel, Chef Gaupin used
Revol at other hotel and resort properties, and he says the
feedback has always been positive because of the products’
refined presentation. “There are lots of great china companies
out there, but Revol is a reflection of what I want my food to
look like,” he adds. —MP
Since the Loews Hotel opened in Atlanta’s
posh Midtown neighborhood in April 2010,
Executive Chef Olivier Gaupin has been using
