Clamato Restaurant By Holdup Architecture (FR)



Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

Just 2 years after opening Septime in the 11th Arrondissement in Paris, ranked as one particular of the world’s 50 greatest dining establishments, chef Bertrand Grebaut has opened Clamato, a restaurant created by Holdup Architecture.

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

The achievement of Septime allowed Bertrand and sommelier pal Theo Pourriat to “broaden their realm by opening a wine bar significantly less than 50m away from the mother’s home.” says Holdup. “Yet, far more recently, an possibility to take in excess of an empty neighborhood subsequent door showed up, encouraging them to invest money created by Septime into a absolutely new enseigne.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“Envisioning cooking as a ‘perpetual playground’, the group necessary to experiment even additional and wished this new location to alter in format: right after a restaurant and wine bar, it was time to open a refreshing oyster bar called Clamato.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“Expanding from 120sqm to 150sqm via an excavation approach, the total floor location grew to become simpler to arrange, by strictly separating packages on 3 distinct amounts: oyster bar on the street floor, kitchen and cold rooms in the basement, office and shifting space on the best floor.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“Intended to mostly serve sea food, the buried kitchen required no scorching air extraction like classical ones, and could simply be mechanically ventilated all through the basement room, with air entering from the street and becoming rejected in the courtyard. Used water is collected from the cold area to the kitchen by way of a extended channel, then pumped back up and also extracted in the courtyard.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“The challenge of generating a kitchen underground getting fixed, organizing the floor strategy was as easy as splitting the complete space in 2 blocks virtually equal in dimension for kitchen and storage, soon after possessing reinforced the building’s foundations and pierced load-bearing walls and slabs for accesses.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“Regarding the restaurant room itself, proportions led us to boost the elongated factor of the volume by generating a bar virtually working from the entrance to the back. Divided in 2, the bar is devoted to foods planning in its 1st section, and to cocktails in its 2nd. A plates lift right connects the bar to the kitchen, and a items lift to the storage space. Consumers can both stand or seat on stools all along the bar for a fast correct, or reserve tables with banquettes for a appropriate cease.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“The sequence of all aspects 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 large bar or the layout of diner-like tables. Nevertheless, the tunnel-like vision, potentially uninviting, was avoided with the presence of a massive extension along the courtyard, acting as a source of organic light owing to a wide manufactured -to-measure bay window opened in the direction of the garden.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“One issue also taken into consideration was the ‘design without design’ method matching with Septime’s expectations of what a home-like restaurant need to be.”

Clamato Restaurant by Holdup Architecture

Clamato Restaurant by Holdup Architecture

“The proper 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 location a bluish tinted enduit wall to fill the area with a fresh ocean breeze. Also, to fine-tune the layout-less feel, chasing uncommon supplies or finishing tactics, upcycling pieces of furnishings, or even denicher components of decoration on flea markets was important. Along with the menu which is renewed on a every day basis, the setting need to be altered through time and evolves with the users.”

Credits

Typology: Oyster Bar
Spot: Paris , France
Floor Region: 160sqm
Standing: Finished
Completion: November 2013
Budget: 420,000€
Issue: Personal Commission
Client: Septime
Group: Art Route: Septime

to the Holdup Architecture internet site

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