Fouquet's Barrière Hotel

• year 2003
• work finished in 2006
• buyer groupe lucien barrière, groupe accor
• contractor pré carré (landscape architect), light cibles (lighting)
• cost 60 m
• number of floors 4

A set of seven buildings including real and pastiche Haussmannian styles, as well as a building dating from the 1970's, formed a nearly complete urban block in the Triangle d’or (the corner of the Champs-Elysées and the Avenue Georges V). The restaurant Le Fouquet's is the flagship property of the Barrière company. The goal was to unify these disparate elements and to make it the next parisian “Palace”, thus establishing a strong new image.
In this sensitive context, both historic and ostentatious, we invented the concept of Moulé-Troué (Cast and punctured). We replicated the authentic Haussmannian facade of the block. We then applied it onto the facades, like a bas-relief from Petra. The molded casting is then pierced by large openings that are completely independent of the Haussmannian lines but very relevant to the plans and the visual comfort of the rooms. The courtyard is colonized by a forest of vertical aluminum branches. A hanging garden on the terrace of the first floor offers enchanting scenery. The new interior layout achieves the expected level of luxury.
Since its opening, the hotel has become an essential fixture in Paris.

WIESERGUT A MEMBER OF DESIGN HOTELS

Time seems to stop in Saalbach-Hinterglemm. Just an hour away from Salzburg, traditional houses and hotels with carved dark wooden terraces pepper the rolling landscape of this intimate alpine town. Located directly on the ski slopes and framed by age-old mountains, a white four-story house rises above an ensemble of minimal, modern buildings with floor-to-ceiling windows. Josef (Sepp) and Martina Kröll have transformed a 14th century family estate into a modern retreat that exudes organic warmth and comfort. Your cares will melt away upon crossing the threshold of their alpine hideaway, as you succumb to the lure of the homey hospitality that forms the core of this sanctuary of light, nature, and fresh air. Local traditions take both new and familiar forms at Wiesergut. The plot of land that the Wiesergut stands upon has been in Sepp’s family since 1350 and has been used for small-scale farming since his great-grandmother Gertrude opened a guest house on the property two generations ago. The Kröll family tradition of farm to table continues today at the Wiesergut—with a twist. In the kitchen, chefs combine Austrian classics with experimental cuisine, all-seasoned with fresh-herbs grown in an outdoor herb garden grown literally within arm’s reach of the Wiesergut’s state-of-the-art kitchen. This commitment to preserving artisanal craft extends from the locally-sourced foods and fine ingredients that grace the tables of the hotel’s restaurant to the Wiesergut’s seventeen manor suites and seven exclusive garden suites. Here, homespun luxury prevails. Bespoke furnishings by Austrian designers commissioned exclusively for Wiesergut furnish the hotel’s private quarters, from hand-blown glass chandeliers right down to the steel door handles. A marriage of age-old tradition and contemporary innovation offers a wholly unique hospitality experience right on the slopes of the Saalbach Hinterglemm ski area.

http://www.wiesergut.com/