{"id":17857,"date":"2021-06-27T11:48:33","date_gmt":"2021-06-27T09:48:33","guid":{"rendered":"https:\/\/diploma2021.ecolecamondo.fr\/sujet-impose\/a-table\/"},"modified":"2021-09-09T17:21:57","modified_gmt":"2021-09-09T15:21:57","slug":"a-table","status":"publish","type":"subject-imposed","link":"https:\/\/diploma2021.ecolecamondo.fr\/en\/sujet-impose\/flora-leicarrague\/a-table\/","title":{"rendered":"Dinner\u2019s ready!"},"content":{"rendered":"\n

Constat de l’existant<\/p><\/div><\/div><\/article>\n\n\n

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Ch\u00e2teauvallon est une sc\u00e8ne nationale est un lieu culturel prestigieux de la commune d’Ollioules dans le Var. Le restaurant est adoss\u00e9 au grand th\u00e9\u00e2tre couvert. L’acc\u00e8s se fait par un escalier qui m\u00e9riterait d’\u00eatre mis en valeur, la terrasse est expos\u00e9e plein soleil et non couverte et son int\u00e9rieur est relativement sombre.\n<\/figcaption>\n <\/article>\n\n\n\n

Le restaurant “l’entracte” devient un point d’encrage <\/p><\/div><\/div><\/article>\n\n\n

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L’entracte devient un point d’encrage reliant le Baou (petit th\u00e9\u00e2tre couvert) et la place du march\u00e9 lors de repr\u00e9sentations sur ces lieux.\n\n\n\n\nUne partie est fixe : le restaurant. Deux parties sont mobiles : le bar et la cuisine mobile \u00ab sur le pouce \u00bb\n\n\n\n\n<\/figcaption>\n <\/article>\n\n\n
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Plan restaurant plong\u00e9 dans la semi-obscurit\u00e9 et de la premi\u00e8re terrasse.\nSuperficie du restaurant : 195 m2 – Superficie des terrasses : 200 m2.\nLa capacit\u00e9 d’accueil du restaurant va jusqu’\u00e0 50 personnes. Une table unique, de forme organique, qui se veut \u00eatre la prolongation des plans de travail des cuisiniers, permets aux “spectateurs” diff\u00e9rents points de vue donnant sur la “sc\u00e8ne”.\nL’espace bar pr\u00e9sent sur les terrasses fonctionne de mani\u00e8re autonome gr\u00e2ce \u00e0 des cartes \u00e9lectroniques cr\u00e9dit\u00e9s permettant un acc\u00e8s libre aux diff\u00e9rentes boissons mis \u00e0 dispositions sur un mobilier mobile.\n\n\n\n\nL’escalier existant menant au restaurant est avanc\u00e9 afin de valoriser son entr\u00e9e. L’acc\u00e8s\u00a0au Baou et \u00e0 la premi\u00e8re terrasse se fait par des emmarchements permettant un cheminement plus facile et des temps de pause gr\u00e2ce \u00e0 des paliers pour prendre le temps d\u2019appr\u00e9cier le paysage. L’acc\u00e8s aux PMR\u00a0\u00a0se fait par l\u2019ascenseur d\u00e9j\u00e0 pr\u00e9sent sur le site et une rampe cr\u00e9e contre l’emmarchement.\n\n\n\n\n<\/figcaption>\n <\/article>\n\n\n
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Plan du R-1 (sanitaires) et du RDC o\u00f9 se trouve la deuxi\u00e8me terrasse (rempla\u00e7ant celle existante).\nUne remise est pr\u00e9vu sous la premi\u00e8re terrasse pour stocker le mobilier ext\u00e9rieurs et celui de la cuisine mobile “sur le pouce”.\n<\/figcaption>\n <\/article>\n\n\n\n

L’entracte<\/p><\/div><\/div><\/article>\n\n\n

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Le bar et ses terrasses<\/p><\/div><\/div><\/article>\n\n\n

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Une pergola bioclimatique permet de pouvoir se prot\u00e9ger du soleil. La premi\u00e8re terrasse est dot\u00e9e d’une v\u00e9randa r\u00e9tractable afin de profiter de la terrasse \u00e9t\u00e9 comme hiver.\n<\/figcaption>\n <\/article>\n\n\n\n

La cuisine mobile “Sur le pouce”<\/p><\/div><\/div><\/article>\n\n\n

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Les plats propos\u00e9s sont simples et pr\u00e9alablement cuisin\u00e9s \u00e0 l’Entracte. Des performeurs et designers culinaires interviennent une fois par mois pour proposer une nouvelle exp\u00e9rience aux visiteurs. La cuisine mobile autonome en eau et \u00e9lectricit\u00e9 leur est mise \u00e0 disposition ainsi que les terrasses du bar.\n<\/figcaption>\n <\/article>\n","protected":false},"author":152,"featured_media":17859,"template":"","meta":{"_acf_changed":false,"_metafield_presentation":"\u201cDinner\u2019s ready!\u201d\u00a0places the kitchen at the heart of the experience which becomes theatre. Under the spotlights like so many actors, the chefs bring the artistic scene to life. To the rhythm of their entrances and exits, the wings are revealed. The spectator is immersed in darkness to accentuate the idea of the stage and promote artistic emulation.At this experimental place, social and lively all through the day, customers become spectators. Several times a month, they become actors by dint of unique culinary operations like so many performances or participative workshop that take place in the setting.As the main anchor point, the restaurant extends outwards with a mobile kitchen set up on Place du March\u00e9 and Place du Baou during certain performances.","_metafield_image_toggle":true,"_metafield_image_legend":"En collaboration avec Marine PIGEON"},"teachers_list_2":[152,150],"class_list":["post-17857","subject-imposed","type-subject-imposed","status-publish","has-post-thumbnail","hentry","teachers_list_2-margaret-iragui","teachers_list_2-mathilde-bretillot"],"acf":[],"yoast_head":"\nDinner\u2019s ready! - Diploma Camondo \u00e9dition 2021<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/diploma2021.ecolecamondo.fr\/en\/sujet-impose\/flora-leicarrague\/a-table\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dinner\u2019s ready! 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