Food-related architecture in France?

[hugho]

Hi,

I am a recent architecture graduate from Cornell University and have won a travelling fellowship to experience food related architecture and design in the US, Japan, France, and Spain. I am primarily investigating traditional and contemporary diner interfaces in restaurants of all levels in these different cultures. However, I am not only looking at restaurants but also other spaces related to the production and preparation of food, such as agricultural structures and markets.

I am spending the next 3 weeks in France, with the first 2 weeks primarily in Paris.

I was hoping the readers of this forum could suggest some people and/or places you think I should investigate during my time in France for their surviving traditional character or innovative technology in terms of design and architecture related to food.

To get a since of some my work and my travels in the US I invite you to visit my website www.hughhayden.com (caution...its slow to download)

Cheers,

Hugh

[julot-les-pinceaux]

Permanent markets seem to be the primary answer to your question. In Paris, the Marché Saint Quentin on bd Magenta is a good example. The Marché Saint Honoré, on the opposite, is quite modern. In La Villette, the halle is the former market but its structure is preserved. Same deal in that eastern suburb by the highhway A4 whose name I can't remember.

There are better preserved out of town. Randomly I think of Saint Malo, Lyons-la-Forêt, Beaune, Dijon, Rennes (extraordinary marché des Lices), and of course Lyon.

Coming to restaurants, Ledoyen on the Champs Elysées is one of the oldest in town (the building was designed as a restaurant). I am not sure about Lasserre and its famous opening roof, same for Laurent. Same with le Procope in l'Odéon, supposed to be one of the oldest restaurants in town, and la Chaise something in rue de Grenelle. Also Lapérouse and its famous private rooms. And I almost forgot the incontournable Grand Véfour, restaurant of Victor Hugo and many others in the Palais Royal.

Nineteeth century working class restaurants may also be of interest. Take Chartier for example, rue du faubourg Montmartre.

A modern example of fine dining restaurant, designed by Wilmotte, is found at Guy Savoy rue Troyon, "l'auberge du 21è siècle". L'Ambroisie on the other side is an example of a restaurant installed in an 18th century mansion on the Place des Vosges. An other interesting restaurant installed in a mansion, 19th century, is Taillevent, or Apicius.

Turning to kitchen, maybe Troigros is an example of modern design that is particularly interesting. The 200 sqm kitchen in particular. The whole hotel/restaurant may be interesting as well

And there's also the obvious response of Bras in Laguiole, a very modern creation, contemporary abbaye as he calls it.