Blend

"[…] there's always a seat awaiting your arrival" Setting a Nation’s Table, A century in the Life of the American Diner by Jessica Gilgurd.

Victor Garnier traveled across the United States, literally, to find the best Blend, this clever mix of different cuts of beef and fat made by butchers. Returning to France, he decided to create his own brand dedicated to offering quality hamburgers whose ingredients are produced by the best workers in France.

The standards are no less high when he asks Franklin Azzi to design his restaurants.

The reception and service must be perfect, the level of comfort excellent, the place a true dining experience. The architect then deployed a subtle concept that reinterprets, without caricaturing, the codes of American diners - a shiny ceiling to amplify the natural light, ceramic coverings for hygiene and maintenance, leatherette banquettes for comfort - all while integrating into the Parisian urban landscape. On Boulevard Beaumarchais, in the heart of Haut Marais, the architect introduced the first contemporary "guillotine" facade, allowing for optimized Take Away flow on one side, and providing a seating use for clients on the other.