Gastronomy over the years has become one of the most relevant economical activity in the world and especially the French one is not only a national heritage but it is also a byword for good quality and taste.What city could host a new concept of kitchen school and restaurant if not Paris?
 
The plan developed for PmKtL is in consequence strictly linked both  to the Parisian atmosphere, to the real essence of the kitchen and to the love for the food.The plan is developed on two different reading layers: Paris and the warmth of a kitchen.
 
The first is shown in two covering skins:
-an external façade that, communicating with the rest of the city thru apparent formal severity, recall the texture of the Paris block with his traditional tall windows framing the human shape.
This characteristic allow from one side the building isolation from the outside, giving the façade a lead role in the internal square and it also half reveal this internal life from the city roads.
-the internal skin which cover the main façade from the bottom to the roofing and passing internally in every hall.This one, due to his complex texture that modify light filtration, create an eating under the trees sensation and recalls the typical Parisian use of pique-niquer in the green areas (when weather allow this).
PMktL is not a reservation restaurant but a variable and flexible service, just like eating e relaxing under Luxembourg park planes.
But if we slice the building, just like a food, we can see that the living core is still under these two layers and it is concentrated in the kitchen tower which reside and animate the center of the whole structure.
Visible from every side, chef became actors of a show, red glowing by night and representing their frenetic activity and confirming everyone that cookery is (he)Art.