Ecru Asurdi sɣur Chia Yu Chan d anerbaz yettwaqadren meqqren n 2024 Tarbaḥt A' Design Award n Lfeṭṭa deg Taggayt n Tnaflit n Afeṣṣel n Ugensu, Taddart n Uzenz d Uskan.

LfeṭṭaAgensu· 2024

Ecru Asurdi

sɣur Chia Yu Chan

Amsaɣ: MI Interior Design

Anerbaz n Tarbaḥt A' Design Award n Lfeṭṭa deg Taggayt n Agensu

25,665

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #157019

Rzu ɣer usmel Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Ecru Asurdi

Ecru yekka-d seg wawal afrasi Ecru, i d-yețțhuzen ini n ukṭan ur nettwaẓeggaɣ ara. Asurdi Ecru yellan deg Agezdu Asamar n Taipei yettan ad d-yefk tarmit n uṭeṭṭeṭ tezgidit. Taẓuri tesseqdac aberraq di tewwurt i ubeddel seg tawla n temdint ɣer lehna, tettawi-d ɣer tallunt teldin s tḥekkurt talemmast teldin. Asbeddi-a yesdemmel asker deg tarmit n uṭeṭṭeṭ, yessemḥay imeṭṭawen s iɣallen d ticraḍ.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lfeṭṭa

Ecru Asurdi d amerbaḥ n Tarbaḥt A' Design Award n Lfeṭṭa, tagmat ɛlayen i yisnulfa yelhan, yeḥlan s waṭas. Imerbaḥen n Lfeṭṭa d isnulfa yelhan akk, yesɛan tmusni d tazmert. Ecru Asurdi ad yili d asnulfu amaynut, yelhan, ad yeǧǧ ddunit tennuɣ.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: The space retains the original cement texture, using stones and weathered wood for a connection with nature. Beige walls with textured paint, reminiscent of French plating art, create a warm ambiance. The tableware tells stories of the chef's memories with French cuisine.
Tigejdiwin & Akemmus: This project has a total area of 244 square meters, with a kitchen space of 40 square meters. The seating capacity is 30 people, including an 8-person private dining room and an underground wine cellar where guests can select wines to complement their meals. Additionally, there are two restrooms, three toilets, a staff office, and two storage rooms. Outdoors, there is a front courtyard occupying 34 square meters.
Tibzimin: Natural，Ecru，Organic，Serene，Wood
Tasnakta n Ufares: In crafting a serene environment, we minimize artificial lighting and harness natural light through porch wall gaps and louvered curtains. Most light sources emanate from the ground, accentuating textures and enhancing the tranquil atmosphere. Stone elements combine marble with lightweight, eco-friendly biophilic PU stone for easy installation. Tables and tableware details showcase irregular shapes, embracing the organic concept.
Asewḥel n Usnulfu: To create a calm and relaxed ambiance in the dining space, we've chosen a large area of beige paint with a mottled texture, giving a sense of tranquility and time settling. The texture resembles ceramic dishes' surface patterns, enhancing the visual appeal. The front of the open kitchen serves as the best viewing area, with recycled railway sleepers fixed without nails. The structures on both sides enhance stability and define the dining area in this open space.
Anadi: The concept of French cuisine sets the tone for our space. Rooted in selecting fresh, local ingredients based on region and season, French cooking emphasizes pure flavors through simple methods. It embodies the essence of Slow Food culture, where "slow" goes beyond savoring delicious meals. It's about taking time to genuinely appreciate the interrelation of food, land, and culture. This lifestyle prioritizes communication and interaction during meals.
Aseḥbiber: French cuisine is all about fresh ingredients, simple cooking, and the chef's artistic presentation, reflecting an elegant and slow-paced lifestyle. Our brand is inspired by French dining culture, focusing on nature, simplicity, and organic elements. We use pure and tranquil materials, keeping things simple and allowing the true essence of the dishes to stand out.
Tanzagt n Usenfar: This project was completed in September 2023 in Taipei, Taiwan, and officially opened in October 2023.
Tanila n Umahil: Our goal is to create a relaxed and serene dining experience. The design incorporates a corridor at the entrance, initiating a transition in spatial perception from the city's hustle to tranquility. Following a path, the open area unfolds, with the focal point being the open kitchen at the bottom. This core area transforms the cooking process into part of the dining experience, with sounds of ingredient preparation and the aroma of dishes engaging diners from inside to out.