Brasserie Gallia

Brasserie Gallia
© Cécile Septet

BRASSERIE GALLIA

Maxime Jansens Architecture + Erwan Bonduelle Architecture

ARCHITECTS
Erwan Bonduelle Architecture, Maxime Jansens Architecture

CLIENTS
Gallia Paris

PHOTOGRAPHS
Cécile Septet

AREA
350 m²

YEAR
2020

LOCATION
Pantin, France

CATEGORY
Bar

Text description provided by architect.

The Gallia beer factory is located in former industrial premises, built around a paved courtyard.

Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet

The project consists of the transformation of 2 buildings into a Tap Room and an entertainment place for the client Gallia Paris.

The bar is supplied directly by the production of the brewery, located in the adjacent building.

Several objectives guided us during the design of the project:

Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet

First, the search for contextual architectural simplicity, and the expression of a humble place evoking the idea of a "factory bar".

On the other hand, the expression of a frugal architecture, concerned with its sobriety in energy and the cycle of materials used for its construction.

Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet

To meet the needs for thermal comfort and sound insulation vis-à-vis the neighborhood, the concrete structure was insulated, closed with a glazed facade, and dressed with a facade made of artisanal bricks from a local brickyard.

To recall the memory of the place, the use of which was linked to the storage of materials, the brick facade takes the form of a simple stack, stored for future use.

Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet

The so-called "continuous vertical joints" apparatus evokes the idea of temporary storage of the brick on the site, which refers to the idea of the material cycle and its future recycling.

To respond to this concern and to a search for frugality in the act of building, the bricks are paired with lime and not with cement, which will allow them to be easily reused during the demolition of the building.

Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet

Still, in this search for energy sobriety, we have chosen to use the heat produced by the beer factory to heat the bar area.

The spent grain, vegetable waste resulting from brewing, is stored in bins where it ferments to produce heat, which is recovered by a system developed specifically by the thermal engineering office.

Brasserie Gallia
© Cécile Septet


Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet


Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet


Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet
Brasserie Gallia
© Cécile Septet


Brasserie Gallia
Schema
Brasserie Gallia
Plan