LA GLACERIE PARIS
PARIS FRANCE
Client:
SAS LA Glacerie Marais
Surf:
90 m²
Cost:
Mission:
Concept design
Completion:
2018
Our client, Best Craftsman of France: David Wesmael, wanted to promote his high-end products as he pursued an innovative and qualitative project in his domain of frozen desserts. He proposed a real concept where his product of high quality is created before the eyes of the clients, in a welcoming atmosphere.
Our hope for this project was therefore to translate the visual and taste innovation, as well as the quality of the product that Mr. Wesmael brought to the table.
After studying the project and getting to know the product, we wanted to treat the concept the same way the product was being treated, that is to say with a sleek design translating modernity and simplicity. In order to have a coherent end-result, a dialogue between parties and a review of all the components of the concept were needed.
The project is therefore worked in a way that is more similar to the creation of cosmetic and jewelry boutiques rather than the ordinary and usual ice-cream shops.
The simplicity of the scenography allows for a rapid reading of the different products through a light peripheral envelope, which includes integrated shelf spaces and glass boxes that highlight famous products. Meanwhile the focal center is home to display stands and refrigerated showcases for desserts and ice-creams. The place is completed with a seating area over which a modern graphic mural, which symbolizes the different steps in the creation of the desserts, presides.
Like the impressive desserts that one finds in the boutique, particular attention was given to the details and finishes with the choice of qualitative materials that echo the theme; materials like the Corian glacier white which highlights the heartwarming colors of the desserts or even the copper which evokes the cauldrons used. The flooring, for example, in a herringbone pattern of solid oak, evokes a Parisian apartment more than an ordinary boutique, thus adding to the overall chic yet welcoming atmosphere of the place.
The adapted lighting that fills the entire space, puts forth the beauty of the products, by using invisible lines of LEDs, and reinforces the warm aspect of the copper and the flooring, thus completing the overall atmosphere that we sought to create.
Furthermore, technically speaking, a major work effort was put into realizing the concept of display stands of frozen tubes, invented by David Wesmael. Great attention was also given to the custom-made refrigerated showcases; which, with their sleek style, required complex technical work as we sought to maintain the temperature without the formation of frosting and to create a design where the technical elements where visually absent.
In conclusion, we hope to have obtained a coherent result where the dialogue between culinary creation and conceptual design is omnipresent, in our effort to create a space where, similarly to David Wesmael’s work, technical prowess is at the service of artistic creation, signaling both quality and innovation.