PRO
Works #949
MUSE Inspiration GOURMANDERealized
MIQUEL MERCE ARQUITECTE
| Location | Andorra la Vella, Andorra |
|---|---|
| Year | 2017 |
| Categories | Architectural Design > Stores |
Description Original Language (Catalan)
A space for tasting and buying chocolates, cakes and ice creams designed to sublimate the products and create an atmosphere conducive to their proper tasting.
A project that fuses museum concepts with haute gastronomy to turn the space into a dish.
"More than chocolate", with this premise the different products have been studied: waffles, cakes, macarons, sweets, bonbons, chocolate... of the renowned pastry chef Vincent Gerlais accompanied by other distinguished products.
The architectural project (space, light, furniture...) must therefore know how to value them in the best way, while preserving its own identity and high-quality packaging.
More than a store or commercial premises, more than a food product, "more than chocolate"... the project also wants to do more than highlight the products, it wants to sublimate them, inspire customers.
As if it were a work of scenography or museography, the architectural project must take a back seat, go unnoticed in front of the products on display, it must give the desire to taste, to taste.
To these museum concepts, those from the gastronomic world are added to give life to the project: transforming the space into a plate...
In gastronomy, once the products have been selected and cooked, they must be tasted... It is in this last stage that the chef "assembles" the dish. A work of composition, balance, proportions as important as the previous ones.
In order to be able to materialize this "mounting" of plate or space in this case, some elements dimensioned to the scale of the space were worked on. These pieces, sculptural pieces of furniture, as if they were museum pedestals, highlight the product and sublimate it.
A simple geometric shape, the cube, repeated and adapted to the characteristics of the space composes and directs the circulations while allowing a general view of the store to emphasize this feeling of living the space, of being part of the composition of the plate. Elements that don't want to be furniture, they want to be gastronomy, they want to be edible architecture...
This concept makes it very easy to modify the "assembly" of the space according to the products, time of year, preferences of the "chef"... to offer customers a unique experience.