| French design | Clamato Restaurant by Holdup Architecture |


clamato_restaurant_holdup_architecture_2

 

Just two years after opening Septime in the 11th Arrondissement in Paris, ranked as one of the world’s 50 best restaurants, chef Bertrand Grebaut has opened Clamato, a restaurant designed by Holdup Architecture.

clamato_restaurant_holdup_architecture_3

 

The success of Septime allowed Bertrand and sommelier friend Theo Pourriat to “broaden their realm by opening a wine bar less than 50m away from the mother’s house.” says Holdup. “Yet, more recently, an opportunity to take over an empty local next door showed up, encouraging them to invest money generated by Septime into a totally new enseigne.”

clamato_restaurant_holdup_architecture_4

 

“Envisioning cooking as a ‘perpetual playground’, the team needed to experiment even further and wanted this new location to change in format: after a restaurant and wine bar, it was time to open a refreshing oyster bar called Clamato.”

 

clamato_restaurant_holdup_architecture

 

“Expanding from 120sqm to 150sqm through an excavation process, the total floor area became easier to arrange, by strictly separating programs on 3 distinct levels: oyster bar on the street floor, kitchen and cold rooms in the basement, office and changing room on the top floor.”

 

clamato_restaurant_holdup_architecture_5

 

“Intended to mainly serve sea food, the buried kitchen needed no hot air extraction like classical ones, and could merely be mechanically ventilated throughout the basement space, with air entering from the street and being rejected in the courtyard. Used water is collected from the cold room to the kitchen via a long channel, then pumped back up and also extracted in the courtyard.”

clamato_restaurant_holdup_architecture_6

clamato_restaurant_holdup_architecture_7

 

“The challenge of creating a kitchen underground being fixed, organizing the floor plan was as simple as splitting the whole space in 2 blocks almost equal in size for kitchen and storage, after having reinforced the building’s foundations and pierced load-bearing walls and slabs for accesses.”

clamato_restaurant_holdup_architecture_8 clamato_restaurant_holdup_architecture_9

clamato_restaurant_holdup_architecture_10

“Regarding the restaurant space itself, proportions led us to enhance the elongated aspect of the volume by creating a bar almost running from the entrance to the back. Divided in 2, the bar is dedicated to food preparation in its first section, and to cocktails in its second. A plates lift directly connects the bar to the kitchen, and a goods lift to the storage space. Customers can either stand or seat on stools all along the bar for a quick fix, or reserve tables with banquettes for a proper stop.”

“The sequence of all elements takes advantage of the space’s length so that from outside, passers-by’s attention, whether they come from one side or the other, is either caught by the huge bar or the layout of diner-like tables. However, the tunnel-like vision, possibly uninviting, was avoided with the presence of a large extension along the courtyard, acting as a source of natural light owing to a wide made -to-measure bay window opened towards the garden.”

“One factor also taken into consideration was the ‘design without design’ approach matching with Septime’s expectations of what a home-like restaurant should be.”

“The right combination of ingredients had to be precisely picked in this architectural recipe: a smooth camaieu of earth tiles to cover the floor and bar’s facade like a water basin ; a raw set of wood planks to cover the ceiling and warm the space up ; an assembly of rusted steel boxes fixed to a mirror wall to visually enlarge the place ; a bluish tinted enduit wall to fill the space with a fresh ocean breeze. Also, to fine-tune the design-less feel, chasing rare materials or finishing techniques, upcycling pieces of furniture, or even denicher elements of decoration on flea markets was essential. Along with the menu which is renewed on a daily basis, the setting should be altered through time and evolves with the users.”

refference :

www.dailytonic.com

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s