The Restaurant and Summer Garden are hosted by a lot of an interbelic house. We wanted to reactivate the specific summer garden of those times(interwar period) and reinterpret it in a modern manner,by using the theme of the asian restaurant (focusing on japanese culture).
1.The Restaurant: We created a sober general atmosphere(linked to the japonese culture) in a formal manner, but also by usage of materials. The walls were coverd in burnt fir battens (the traditioal japanese technique: shou shugi ban), and the ceiling in the same fir tree battens, but unprocessed.
2.The Summer Garden: Using the geometry of the existing garden as a starting point, we designed a clear space, central and introverted (japanese culture). Generated by a long covered bench that offsets from the sides of the property, it left behind an untouched randomly developed existing context. The center is occupied by a pond of japanese crap fish (crap koi), surrounded by a high perimeter table, that has the function of railing, serving food, observation point of the fish. This becomes the focal point of the garden. The burnt wood technique ( shou sugi ban) is massivly present outside as well.
