Interior design project of a teppanyaki restaurant by the Japanese chef Koji HASHIMOTO in Paris. Teppanyaki is a kind of cuisine where the chef cooks in a hot steel plate in front of the customers.
Located on the banks of the river Seine, facing Ile Saint-Germain, the project meets the requirements of highly demanding sustainable development specifications.
With their simple volumetry, the specificity of the housing units lies in the handling of the external spaces which extend beyond the facades to create zinc “boxes” positioned to take advantage of the views and sunlight.
Programme: construction of 69 housing units (low energy consumption, French NF housing standards, HEQ) and a 175 bedroom residential hotel (low energy consumption, French NF housing standards, HEQ 7.0)
Client: Eiffage, Coffim
Project management: Jean Baptiste Pietri, Anthony Fournier-Baïxas, Emilie Ballu, Jérémy Louette; sustainable development engineers: Franck Boutte Consultant; utilities engineers: Anthiope; Acoustics: Avel; Landscape design: Atelier Jours
The aforementioned definition of [HEADQUARTERS] leads us straight to the very heart of this project, to the strategic reason of why the COLAS Group initiated the process to construct a building that will in its every shape and form, be in line with the values that the company has lived by and conveyed to others, ever since it was founded back in 1929: Ethics | Security | Human Resource Management | Respect for the Environment | Profitable Growth | Innovation | Social Responsibility | Culture
Piscine du Fort was conceived as a praxis of lucidity, transparency and architectonic fluidity, where natural light defines the spatial experience. Programmatic elements are organised as sweeping curvilinear forms immersed within the spatial continuum of the project. The composition of elements simultaneously creates a porosity, allowing light to flood the interior, whilst delineatingseperate functions within the structure with strong individual identities.