TOP 10 RESTAURANT INTERIORS OF 2016

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named koï, the japanese restaurant by vincent coste is wrapped with large monochromatic illustrations that is influenced by yakuza tattoos, displaying the fish of the same name. the graphics, designed by claire leina, envelop the floor, walls, and ceiling of specified areas of the restaurant. the theme is extended throughout the remainder of the scheme, and is even applied to branded crockery.

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read more about the project on designboom here.

Article à propos du restaurant Koï à Aix-en-Provence sur designboom

Reportage C dans l'air du 19-06-2015 /// Vin : la France médaille d’or

Situated to Gassin, to the crossroads of roads leading to the Gulf of Saint-Tropez, this project contains the rehabilitation of a sales area of wine as well as the implementation of a facade allowing a better legibility of buildings.

This part of the wanted program, was envisaged through a wide metallic structure allowing the implementation of a wooden meshing (red cedar) allowing to pass the light and bringing a foreground allowing to restore a visual unity to heterogeneous all the existing buildings.

The interior design articulates around a welcome area handled by the implementation of a grill from which are suspended wide lightings values podia for every domain presented to the customers

The zone of sale and tasting presents bottles on all the wall surfaces. What allows an emphasis of every product. Wide elements of furniture in oak, drawn specially, articulate the circulation of the customers.

The esthetic treatment of the sales area brings a sensation of simplicity by the rigorous and simple using of materials. This bias was motivated by the closeness of the beaches of the golf and the type of mode of consumption of products presented in summer.

Archdaily

vincent coste combines the worlds of cheese and wine in france

rench architecture firm, vincent coste architecte locates ‘la fromagerie du passage’ at the center of an ancient benedictine cloister in the historic french city of aix-en-provence. the concept store marries the world of wine and cheese through carefully initiated design characteristics. three levels vertically displace the programs of the design brief in a local and contemporary fashion. the ground floor retail space includes an aromatic cheese tasting display that faces the wooden beech plank exhibition and sales desk, which are intended to appear as a bookshelf of bottles. two of the meilleurs ouvriers de france (best workers in france) attend the station, where they are in charge of refining and selecting the wine to develop a sustainable and informed consumption of the two products. the prestigious title refers to a competition held every four years to determine the best craftsmen of the country. decorating the surfaces are simple geometric concrete tiles that unite the space and give it a strong identity amongst other storefronts along the street.

the first floor mezzanine offers two dining options: a long counter directly above the double height ceiling, and a long table d’hôte, which is divided according to the circulation requirements of the employees and customers. the counter, a wide wooden balcony that lines the extents of one edge, generates the composition of the façade and reinforces the perception of the interior from the street.

the top level has allowed the establishment of a terrace within the context of the city’s rooftops. each component of furniture (shelves sale, tables, maturing cellar, and showcases sale) have been specifically created to optimize their use and respond to the technical demands of cheesemakers and winemakers.

photo © florent joliot
all images courtesy of vincent coste architecte

designboom

Le cabinet d’architecture Vincent Coste a réalisé la réhabilitation d’un espace de vente de vin ainsi que la mise en place de la façade des Maîtres Vignerons à Saint-Tropez.

Architecte : Vincent Coste.
Chef de Projet : Jérôme Garzon pour Vincent Coste Design Studio et associés.