{"id":46993,"date":"2024-07-17T19:22:37","date_gmt":"2024-07-17T17:22:37","guid":{"rendered":"https:\/\/diploma2024.ecolecamondo.fr\/sujet-commun\/ruben-vidal\/the-bread-union-2\/"},"modified":"2024-10-20T13:31:45","modified_gmt":"2024-10-20T11:31:45","slug":"the-bread-union-2","status":"publish","type":"subject-imposed","link":"https:\/\/diploma2024.ecolecamondo.fr\/en\/sujet-commun\/ruben-vidal\/the-bread-union-2\/","title":{"rendered":"The bread union"},"content":{"rendered":"\n

L’atelier pain, anim\u00e9 par le renomm\u00e9 artisan boulanger Gontran Cherrier, est \u00e9troitement associ\u00e9 au restaurant, dont la direction sera assur\u00e9e par le chef Thierry Marx, d\u00e9tenteur de deux \u00e9toiles au guide Michelin. \u00c0 ces lieux s’ajoutent le bar \u00e0 vin tenu par \u00c9ric Boissenot, class\u00e9 parmi les meilleurs oenologues. <\/p><\/div><\/div><\/article>\n

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Gontran Cherrier, Thierry Marx, \u00c9ric Boissenot.\n<\/figcaption>\n <\/article>\n\n

\u00ab Ma passion pour le pain remonte \u00e0 mon enfance. Je restais de longs moments, coll\u00e9 \u00e0 la vitre de la boulangerie de mon quartier de M\u00e9nilmontant, \u00e0 humer les parfums du pain en train de cuire. \u00bb<\/p>

Thierry Marx <\/span> – <\/span>Chef 2 \u00e9toiles au guide Michelin<\/span><\/p><\/div><\/div><\/div><\/article>\n

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Axonom\u00e9trie programmatique\n \n<\/figcaption>\n <\/article>\n
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Coupes transversale et longitudinale du projet.\n<\/figcaption>\n <\/article>\n
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Vue depuis depuis le corridor\n<\/figcaption>\n <\/article>\n
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Plan du projet montrant les rampes de connexions entre les diff\u00e9rents lieux.\n<\/figcaption>\n <\/article>\n","protected":false},"author":54,"featured_media":45275,"template":"","meta":{"_acf_changed":false,"_metafield_presentation":"The need to reconnect our body and mind with the environment is a major challenge for our societies. We therefore propose a unique experience based on sensory, tactile and ritual experiences in the heart of Paris.
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But how do we make a connection between these concepts and our location?

Bread! That essential food, from French households to the heart of Parisian culture, full of traditions and rituals. Bread is central to the dishes served in the restaurant. This creates a close link between the bakery and the restaurant, to which the wine bar is added. These connections are visible in the corridor, an area that creates poetry and empty space and encourages meandering. An in-between place that reconnects the body with space, making for a sensory experience at the heart of the hotel.","_metafield_image_toggle":false,"_metafield_image_legend":"","_metafield_gallery":"[{\"id\":46890,\"title\":\"px\",\"url\":\"https:\/\/diploma2024.ecolecamondo.fr\/content\/uploads\/2024\/09\/px-1.png\",\"thumbnail\":\"https:\/\/diploma2024.ecolecamondo.fr\/content\/uploads\/2024\/09\/px-1-150x150.png\"}]","_metafield_students":[69]},"teachers_list_2":[125],"class_list":["post-46993","subject-imposed","type-subject-imposed","status-publish","has-post-thumbnail","hentry","teachers_list_2-joseph-nasr-en"],"acf":[],"yoast_head":"\nThe bread union - Diploma Camondo<\/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:\/\/diploma2024.ecolecamondo.fr\/en\/sujet-commun\/ruben-vidal\/the-bread-union-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The bread union - 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