Interior design project: Paco Roncero workshop
An innovative project of multisensory gastronomy
Date: 2012
Location: The Casino of Madrid
Designed by: Carmen Baselga_Taller de Proyectos in collaboration with S3-Tau (departament of Innovación from Tau firm).
Photographer: Gerald Kiernan
Paco Roncero: Chef with three “Repsol Sun”, two Michelín Stars and a Nacional award of Gastronomy 2006. Olive oil specialist.
The project takes place in a space where the most advanced technologies, the new materials and ecosustainable systems for the I+D+I will be put together with the risqué gastronomic proposals of a perfect technique from the chef.
The space is Paco Roncero’s gastronomic research workshop of Paco Roncero, where the chef develops his new creations. It is a place to experiment in the double meaning of the word, that is, testing, trying; but also to experiment with the meaning of feeling and perceiving. And with this aim the surroundings and the different work spaces have been designed. This place will allow an exploration of the relationships between gastronomy and the surrounding: human perception from the influence of, for example, certain colors, shapes and flavors; or from environmental comfort variables such as temperature, humidity, sound and light, manipulated in the search of well-being, or looking to generate different types of sensations that result in emotions, trying to build, with all this, a synesthetic experience where taste is the backbone.
Workshop issue 08
Dezeen
LifeStyle Global
Protein Feed
Trendland
hasta la DESIGN
LuxTicker
ARQA
XZQT
FX Magazine
INTERNI
The Olive Oil Times
Rolling Pin
An innovative project of multisensory gastronomy
Date: 2012
Location: The Casino of Madrid
Designed by: Carmen Baselga_Taller de Proyectos in collaboration with S3-Tau (departament of Innovación from Tau firm).
Photographer: Gerald Kiernan
Paco Roncero: Chef with three “Repsol Sun”, two Michelín Stars and a Nacional award of Gastronomy 2006. Olive oil specialist.
The project takes place in a space where the most advanced technologies, the new materials and ecosustainable systems for the I+D+I will be put together with the risqué gastronomic proposals of a perfect technique from the chef.
The space is Paco Roncero’s gastronomic research workshop of Paco Roncero, where the chef develops his new creations. It is a place to experiment in the double meaning of the word, that is, testing, trying; but also to experiment with the meaning of feeling and perceiving. And with this aim the surroundings and the different work spaces have been designed. This place will allow an exploration of the relationships between gastronomy and the surrounding: human perception from the influence of, for example, certain colors, shapes and flavors; or from environmental comfort variables such as temperature, humidity, sound and light, manipulated in the search of well-being, or looking to generate different types of sensations that result in emotions, trying to build, with all this, a synesthetic experience where taste is the backbone.
Workshop issue 08
Dezeen
LifeStyle Global
Protein Feed
Trendland
hasta la DESIGN
LuxTicker
ARQA
XZQT
FX Magazine
INTERNI
The Olive Oil Times
Rolling Pin
