Alain Ducasse Restaurant Design
To design a fine dining restaurant for Alain Ducasse at 65, Jalan Maarof, Bangsar, 59100 Wilayah Persekutuan, Wilayah Persekutuan Kuala Lumpur. The total area of the restaurant is around 10,000 sqft.
Alain Ducasse
Alain Ducasse is a French chef that always been fascinated by the original tastes of nature. He is often criticised for being a brand more than a chef. Ducasse Enterprises currently operates 30 restaurants in seven countries earning Chef Alain Ducasse a total of 21 Michelin stars. Since the creation, Ducasse Enterprises has persevered in exploring the dimensions of taste through its restaurants, hotels and manufacturing, but also via training programs, consulting and book publishing for all those passionate about cooking. While the chef might rarely cook for clients nowadays, but he is constantly in the kitchen seeking ways of reinventing French cuisine.
According to the research, Alain Ducasse and its Parisian flagship restaurant at palace-hotel Plaza Athénée often go hand in hand. The restaurant certainly stands out from the rest in a bold move to honour ‘naturality’. They break from the traditional definition of luxury dining, take meat off the menu, replacing it with what he calls Trilogy: Fish, vegetables, and cereals.
For Alain Ducasse, nature is an inexhaustible source of inspiration: it is nature that dictates the rhythm of the kitchen, of the farmers, breeders and fishermen. Conscious of his responsibility to the preservation of natural resources, he works only with seasonal produce, produced naturally or fished durably. On the restaurants' menus, Alain Ducasse pays tribute to the local origins of produce.
Transition from sea to land
The initial idea of the design concept was inspired from the Trilogy. Abstracted from trilogy, fish, vegetables and cereals are from the ocean and land respectively, therefore the idea of sea to land dining experience was developed.
The three keywords are porous, transition and irregular layering. For the motion of wave, the body of ocean water curling into an arched form and breaking on the shore, then the gravity pulls on the ocean water, in the result the water curling into an arched form again. However, porosity caused when the wave moves. To enhance the concept of sea, the model bends in the motion of wave and remains the porous characteristic. When the wave breaks on the shore, the transition from sea to land was enhanced due to the water merges with the land. For the irregular layering of the concept model, it is to represent the landscape that has uplift and drop characteristic.
The concept model convey the transition from the ground floor to the first floor which acts as the focal point of the restaurant. To create the sea to land dining experience, these three floors will respectively designed in different types of theme. For the ground floor, it will be designed in sea theme. To enhance the feeling of sea, arcylic with metalic finishing ceiling will be installed at all the ground floor dining areas, and the main colours of this floor will be teal, white and metalic grey. For the first and second floor, it will be designed in land theme. To enhance the feeling of land, up and down wood structure will be applied at the dining area, at the same time also acted as the screen which can provide privacy. The main colours of first and second floor will be grey, white, brown and gold. In the result, it will be an elegant French fine dining restaurant.
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