Terrasse Renault

Renault's concept of a "Brand Space" was first implemented in Paris; it combines an area devoted to design with one where visitors can enjoy themselves tasting French cuisine dishes in cafes and restaurants. With Mexico City’s Terrasse Renault, Renault has created so far five spaces around the world: L’atelier in Paris; Café Renault in Rome; Museo Renault in Buenos Aires and Café Renault in Bogota. The architecture project for Mexico City’s Terrasse was developed in conjunction with Chef Olivier Lombard’s cuisine on Masarik Ave. The design proposed a distinct vocabulary, in order to distinguish it from the image given by the existing building. This was achieved by creating a new parallel facade to operate as a bridge between the avenue's side-walk and the Terrasse, thus extending the buildings perimeter to a secondary plane and allowing an independent entrance to the Terrasse. The new independent access is composed of a steel structure of "I" beams, covered with tropical woods; white glass panes wrap the steel columns to create lamps, and transparent glass panels operate as plying windows to open or close the area from the exterior, making this area the restaurant's terrace. This terrace is placed half a level above the side-walk, thus allowing its integration to Masarik Avenue's ambiance while secluding it from pedestrian traffic. The interior space consists of three areas: the bar, the restaurant and the Renault zone. Entering Terrasse Renault, you encounter a granite bar which extends along the 9 meters of circulation towards the restaurant area. The bar is backed by a counter area and a wine rack, composed of wooden lattices whose transparency allows views to the Renault zone located behind the bar area. The wine rack extends beyond the bar area and is composed of tempered structural glass and wood boxes. The Renault zone at the back is an area for hosting art exhibitions, novelties, car prototypes, etc. and also functions as a lounge where visitors to the exhibition can have a drink before going to eat in the restaurant. The restaurant area consists of a terrace and an inside dinning-room area, with two volumes of dinning niches made of wooden lattices where costumers can enjoy their privacy without isolating themselves from the restaurant's atmosphere. At the back of the restaurant an open kitchen can be seen from all corners, thus providing a focal point for the activity of the chefs and the preparation of the food within. The slate stone and wood flooring throughout provide a constant element unifying the space. The ceiling in the bar and restaurant areas is composed of circular planes suspended at various heights, the flotation of the surfaces gives an impression of amplitude while actively engaging the viewer. . At the perimeter, in the terrace area, the ceilings are made of tropical wood and are lower in height, marking the distinction between interior and exterior space.