October 6, 2011
by Canadian Architect
Gastronomy is without a doubt one of the largest economic activities in the world. Given the global enthusiasm with respect to restaurants like Ferran Adria’s el Bulli and others, a new concept of cooking has been born, where investigation and research have become key in understanding the present and future of gastronomy.
ArchMedium proposes the creation of a new restaurant concept that they call Market Lab. The Paris Maket Lab is a complex where the kitchen is taken to a new level; not only in the way that dishes are prepared but also in the way that the clients interact with the food. The Market Lab acts simultaneously as a restaurant and cooking school, and it wants to be nothing less than the best in the world.
The chosen site is strategically located a few steps away from the Saint-Germain market in the heart of Paris, an area rich in history.
Jury president is Gustavo Gili, joined by urban planner Estaninslau Roca, architect Josep Bohigas, cookery specialist Gontzal Bilbao, and Parisian architect Alejandro Lapunzina. The prize money to be awarded amounts to 4,000 Euros. The winner also receives a one-year subscription to the ON Diseño magazine. The selected project will be published in TC Cuadernos, Future Arquitecturas, SUMMA+ and WA+wettbewerbeaktuell, and will be exhibited at the Architecture University of Barcelona (ETSAB) and Buenos Aires (UBA).
Registration has already begun, and the submission deadline is January 31, 2012.
For more information and to register, please visit www.archmedium.com/mediakit/Concursos/PMKTL_Pre.php
paris market lab