I visited Restaurant George New Years Day 2010 – even before seeing the museum art – for an early brunch/lunch. Amazed by its scope and the sense of space – with almost a complete view of all of Paris through gigantic transparent windows nurtured by a cafe (demitasse style) and watching my companion eat an omelet crepe. Pricey food- even more so after the exchange rate – but like an art experience – felt myself to be a part of the architecture itself – something that cannot be replaced ie. priceless.
I took a number of photographs. I enjoyed the aspect of these organic interiors, each housing separate functions, enclosed in what appears to be spun aluminum. Structurally strong yet womb-like interiors, plain silvery metal on the outside charmed as they are placed together with neon/fluorescent or otherwise bright yet pastelly interiors (think lime, lemon, strawberry). i want to redesign my living quarters, my office, and my car!
The pods (which are referred to by the architects as grotto-like) brought to mind an exhibition i had seen at the San Jose Museum of Art in spring 2005 – an Industrial Design exhibition called Blobjects & Beyond: The New Fluidity in Design. more info at http://www.core77.com/reactor/03.05_blobjects.asp
“On Level 6, Restaurant Georges has some of the finest panoramic views of Paris. The work of Dominique Jacob and Brendan McFarlane, its architecture conforms to the centre’s novel structure and is decorated with contoured aluminum sheeting. ” from the Pompidou Center website http://www.centrepompidou.fr/Pompidou/Communication.nsf/0/C802434866E91C8CC1256D9800513026?OpenDocument&sessionM=3.8&L=2
French/New Zealand architects designed this in 2000 with a strong contemporary vision. I think of the divisions in space related to varying functions as pods.
The writer at http://intypes.cornell.edu/expanded.cfm?erID=71 refers (cannot find the name) to the practice of this type of installation/architecture as White Out. “Architects Dominique Jakob and Brendan MacFarlane called on the practice of White Out to create the Georges (2000) in Paris. Experimenting with spatial forms and volumes, innovative materials and new technologies, the restaurant has become almost as iconic as the building in which it resides, the Pompidou Center designed in 1977 by Renzo Piano and Richard Rogers. The dining space is populated with amorphously shaped blobs finished in aluminum panels for their exterior and rubber for the interior. The floors are also aluminum panels; both the walls and floors are finished with a smooth wax. The interior walls of each organic pod are brightly colored (light green for the coat check room and restaurants, yellow for a multimedia room, gray for the kitchen and red (Red Room) for the VIP Lounge. Glass topped white tables were paired with injection-molded polyurethane chairs.8 . For a definition of White Out and its contrast of White Box see “White Out: White Out describes a space in which all planar surfaces (wall, ceiling, floor), as well as furnishings and furniture are a bleached, bright white.”