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Прибрежный ресторан в Париже

конкурс международный открытый
  dead-line регистрации: 30.09.2017
  dead-line подачи проектов: 30.09.2017
  дата объявления результатов: 24.10.2017
  тема: Архитектура
  страна: Франция
  город: Париж
  открыт для: профессионалов и студентов
  регистрационный взнос: да
  сумма: до 31 августа - €60; с 1 по 30 сентября - €80
  награда: I место - 100 000 рупий; II место - 60 000 рупий; III место - 40 000 рупий
  организатор: Archasm
  ссылки: Официальный сайт конкурса
  Paris Riverside Restaurant Architecture Competition
  Задание для конкурсантов – предложить идеи по созданию ресторана на набережной Сены в Париже. Это должно быть место с уникальной атмосферой, которое охотно посещали бы горожане и туристы. Необходимо сделать так, чтобы ресторан активно взаимодействовал с контекстом. Живописный вид на реку и городская набережная должны стать частью проекта.
Источник: archasm.in
Источник: archasm.in
Paris and the entire country of France is world-famous for its cuisine, with a non-exhaustive list of delicacies and culinary systems. The culinary reputation of Paris is very rich, cultured and diverse. French food culture, according to UNESCO, is important for ‘bringing people together to enjoy the art of good eating and drinking’ and the power to create ‘togetherness, the pleasure of taste, and the balance between human beings and the products of nature’.

French food culture includes such wonders as the croissant, éclair, bouillon, crepe, and, of course, the baguette. Wine (there are as many types of wines as there are regions in France), bread (usually eaten in some form with each meal) and cheese (there are over 400 types of cheese in France made from all types of milk, including goat) are the staples of French food culture and French life.

The word and idea of a restaurant, which really came into modern times at the end of the French Revolution when the nouveau riche (newly rich) had more money to spend, come from French. From cafes to bistros, the world owes a lot to the French for the commercialization of specialty foods and making them available to the public. The first Parisian restaurant was founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres. He introduced the novelty of listing the dishes available on a menu and serving them at small individual tables.” Following the revolution, the abolition of the guild system made it easier to open restaurants. Also, since so many aristocrats fled or were executed, their former cooks and servants found new employment and Paris became the center of the new restaurant scene, which, to some degree, it remains today.

The aim of this architecture competition is to design a new 21st century restaurant and wine bar on the promenade along the River Seine in Paris. The restaurant should be unique and innovative in all respects and should invent new ways to provide an overall sensory experience to the customers. The restaurant should experiment with unique materials, volumetric compositions layout systems and other transitional spaces to make it a new prototype and exemplary typology that will become an active gastronomical hub in the heart of the French capital. The participants should:
  • Create an architectural icon along the River Seine, that will become a popular destination for the residents and everyone who visits the city.
  • Create an experience within a restaurant shell that adds to the programmed interior space.
  • Maximize the use of the waterfront context and the promenade into the architectural concept for the restaurant.

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