The brief for the ArchMedium competition was to create a new gastronomic experience called the Paris Market Lab.
Cooking and eating has an element of performance to it; the cooking of the food, the artistry of plating up, the waiting, the eating. This experience can be enhanced by enticing the senses. In being directly connected to the cooking areas, the customers will be able to see, hear, and smell everything that goes into the making of their food.
The concept enables all experiences to spill out into the new re-designed public space infront of the Market Lab. This helps to join in market to the kitchen, and the public to every level of the gastronomic experience. The design plays with the idea of flexibility. The kitchen units are all arranged on runners, so the chefs can align everything how they like.
(The project was group work; group members work is attributed by name)