Tocqueville in Caen Slated

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Prototype Aims to Replace

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Atelier Didier Dalmas

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

A House in Trees

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Steven Holl carves boolean

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Applies Computational Design

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

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