Building Le Peuple Belge by CAAU

To assert an architecture anchored in its context

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来自 CAAU Coldefy & Associés Architectes Urbanistes对gooood的分享。更多请至:CAAU on gooood
Appreciation towards CAAU Coldefy & Associés Architectes Urbanistes for providing the following description:

Peuple Belge大楼与诸多标志性的建筑隔街相望,其中包括17世纪的伯爵夫人慈善医院,以及由Marcel Spender和Jean Willerval于1970年代设计的高等法院。其独特的现代风格在里尔的旧城区中成为显著的存在。

Facing the iconic monuments which are the 17th century Hospice-Comtesse and the Marcel Spender and Jean Willerval 1970s High Court buildings, the Peuple Belge building, with its contemporary style, is playing a part in the regeneration of the Vieux-Lille neighbourhood.

▼项目外观,exterior view

Peuple Belge大楼建在一处515 m²的拐角地段,高21米,包含6个地上楼层。建筑集餐厅、酒店和住宅多种功能于一身,一层是La Griotte小酒馆,二层是Le Cerisier美食餐厅,它们与上方的Les Nids酒店均由米其林星级厨师Eric Delerue运营,使Le Cerisier en Ville成为一个融合美食、设计和文化于一体的独特场所。大楼顶部的四个楼层容纳了带有宽敞露台和走廊的多单元住宅。

▼沿街立面,street facade

▼大楼建在一处515 m²的拐角地段,the building is built on a 515 m² corner lot

Le Peuple Belge is built on a 515 m² corner lot, integrated into the urban island and rising, over six floors, to a height of 21 metres. It offers a mix of functions – restaurants, hospitality, and accommodation. The first floor is home to gastronomic restaurant Le Cerisier and the level below is occupied by the adjoining brasserie, La Griotte. Both of them, alongside the Les Nids guest rooms on the upper floors, are managed by Michelin-starred chef Eric Delerue, who establishes Le Cerisier en Ville as a unique location combining fine dining, design and culture. The building’s top four floors form a multi-dwelling unit with generous terraces and loggias.

▼集多种功能于一身,a mix of functions

▼建筑与环境相融,to adapt and to assert an architecture anchored in its context

建筑物的不同高度产生了一种含盖各种视线的阶梯式起伏外观,其体量的灵感来自于对周围建筑环境的传统形式和现代形态的整合需要。 由此建筑得以适应并锚定在其上下文所述的环境中,通过强而有力的混凝土材料表现其造型并重塑街角环境。

The building’s different heights create a stepped profile with a variety of sight lines. Work on the volume has been informed by a desire to integrate the morphology of the surrounding built environment – traditional buildings as well as more recent structures. This has led to both a determination to adapt and to assert an architecture anchored in its context, and which structures the street corner through its volume expressed in a high-performance concrete.

▼建筑拥有阶梯式起伏外观,a stepped profile with a variety of sight lines

▼露台,terrance

这种光洁、纯白、平整的水泥被运用在所有结构元素中,并与不同的功能紧密结合:例如向城市开放的餐厅宽大的凸窗,在居住设计中,为居住者营造亲切感;在顶层,为居住者展现城市的清晰视野。在使用该抛光混凝土之前,设计师在工厂进行了原型测试,试做了诸如平滑、半光滑、酸腐蚀等饰面测试。

▼ 水泥被运用在与功能紧密结合的结构元素中,cement were used for framework adapted to its different functions

▼墙身细部,wall details

Smooth, white and pared back, this cement has been used for all the structural elements. Its framework is adapted to its different functions: wide bay windows which open the restaurants onto the city; for the accommodation, the design is denser to offer intimacy to residents, and on the top floors, openings provide residents with clear views over the city. A prototype was produced on site and various finishes were tested in the factory (smooth, semismooth, acid etched, etc.), before we chose this polished concrete.

▼居住空间,accommodation space

这种结构材料用于制作梁结构元件,通过增大窗户开口来消减结构重量。由于场地条件限制,预制件在比利时加工,每两天交付一次,而在施工期间的九个阶段以实际建造情况实现精准交付。

▼从远处看大楼,view from far away

▼预制件细部,pre-fabricated elements

This material was used for the structural elements, the beam structures, thus lightening the structure by creating large window openings. The elements pre-fabricated in Belgium were delivered every two days, due to limited space. Just in time delivery was used during construction, which was staggered over nine very precise stages.

▼区位图,site plan

▼总平面,master plan

▼一层平面,ground floor plan

▼立面图,elevation

▼剖面图,section

Program: A mix of units and a gastronomic restaurant, Le Cerisier en Ville, made up of a gastronomic
restaurant, Le Cerisier, a brasserie, La Griotte, and guest rooms, Les Nids.
Address: 14 avenue du Peuple Belge, Lille, France
Direct commission: 2013
Delivered in 2019
Surface area: 1971 m² floor area divided as follows:
Commercial space (restaurants): 737 m²
Accommodation: 1161 m²
Offices (space on 2nd floor): 73 m²
Cost: €4 M (accommodation) €1.5 M (restaurants)
Contracting authority: GMB Invest – ICM
Project management: Coldefy
Interior architect for the restaurant and the brasserie: Laurent Minot
Engineering consultants: Fally & Associés [structure], Projex [fluids], Diagobat [acoustics and
insulation], Optibat [quantity surveyor]
Primary construction: Eiffage Construction
Prefabrication: Décomo
Other construction companies: PMN Menuiserie aluminium
Environmental objective / regulation applied: RT 2012

More:  Coldefy & Associates ,更多请至:CAAU on gooood

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