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Pavillon Madelaine and Park Ouerbett
Pavillon Madelaine and Park Ouerbett
Kayl, Luxembourg
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Other Projects by WW+ architektur + management
Pavillon Madelaine and Park Ouerbett
Kayl, Luxembourg
STATUS
Built
YEAR
2010
SIZE
25,000 sqft - 100,000 sqft
BUDGET
$1M - 5M
Description of the planThe "Pavillon Madelaine" and the newly designed “Park Ouerbett” built together the new centre of the community of Kayl-Tétange, located in the south of the grand duchy of Luxembourg, close-by the industrial quarter Esch-sur-Alzette. The building is arranged at the intersection point of the north-south trail and the loop road of the park and attracts not only the visitors of the park with its exterior and interior structure. With its basic dimensions of 10 x 22 x 4,5 m it fits harmonically in the park structure. The structural concept relies on a pillar-girder construction, which is based on an insulated bottom slab. The pillars are arranged in a grid of 2 x 2 m and hold the 10 m long IPE400-girders. All steelwork parts are screwed. The transparent post-and-rail-façade has been equipped with sun shading glass. A corten-steel façade covers the volume in its artless and simple cubature, which is interrupted by several glass cuttings of storey height. The pre-located terrace in the south with its barbecue station and about 40 seats defines also the entrance and leads the visitor through a glass door directly into the building. There we find a restaurant with another 40 seats. Harmonious materials as well as a generous room height in the restaurant area offer the visitor a high quality of stay. The unadorned walls contrast with the black steel chimney construction, the representative wine cupboard and the bar made of the same material. The 3 elements emphasize the clear lines of the pavilion and bring its outer robustness inside. In contrast to this but at the same time harmonising with these elements, the parquet floor and the 3 gold-coloured suspended lamps offer a warm and comfortable atmosphere, which is especially in the winter supported by the fire in the chimney.
The restaurant has a generous professional kitchen and a sanitary block for guests and employees. The show cooking concept has been developed with the collaboration of Lea Linster, carrier of the restaurant and a well-known cook far beyond the borders of Luxembourg. This concept offers not only a taste experience to the gastronomy enthusiast but also an impressive visual introduction into the artistic preparation of the meals. All entrances of the pavilion as well as its inner life are designed barrier-free. Minimized connection details and installations hidden in the ceiling and in the walls create neutral and silent rooms.Due to the high demands on the outer casing of the building, e.g. vandalism resistance and harmonious integration into its green surrounding area, great importance has been attached to the materiality and function of the façade. The building shell ensures the integration into the park and an improvement of the artless and simple building geometry. By the usage of steel the cultural heritage of the southern steel industry is enforced. The material impresses with its sustainability during utilization and is completely recyclable. Moreover it protects the interior zone from vandalism and damages can be easier revised. The multi-purpose usability of the material, which can also be found in the design of the park, is inimitable. In this way a strong connection of the building to the surrounding open space is created, thus strengthening the identity of the park.The chosen vertical subdivision of the façade enables an interesting play between windows and closed parts. The window areas are protected at night by slotted folded elements made of corten-steel. In addition to the ambiance lighting of the park the open or closed folded elements cause a fascinating light effect and diversified staging. The energetic concept of the pavilion complies with today’s technical requirements. The controlled fresh air, which completely exchanges the indoor air ten times per hour, is passed into the restaurant via long range blast pipes. The elements of the kitchen equipment, like e.g. the refrigerators, are energetically on the highest technical level. Green covering of the roof, solar cells, heat pump and area collectors are only some of the keywords, which round the sustainable master plan of the building.
The restaurant has a generous professional kitchen and a sanitary block for guests and employees. The show cooking concept has been developed with the collaboration of Lea Linster, carrier of the restaurant and a well-known cook far beyond the borders of Luxembourg. This concept offers not only a taste experience to the gastronomy enthusiast but also an impressive visual introduction into the artistic preparation of the meals. All entrances of the pavilion as well as its inner life are designed barrier-free. Minimized connection details and installations hidden in the ceiling and in the walls create neutral and silent rooms.Due to the high demands on the outer casing of the building, e.g. vandalism resistance and harmonious integration into its green surrounding area, great importance has been attached to the materiality and function of the façade. The building shell ensures the integration into the park and an improvement of the artless and simple building geometry. By the usage of steel the cultural heritage of the southern steel industry is enforced. The material impresses with its sustainability during utilization and is completely recyclable. Moreover it protects the interior zone from vandalism and damages can be easier revised. The multi-purpose usability of the material, which can also be found in the design of the park, is inimitable. In this way a strong connection of the building to the surrounding open space is created, thus strengthening the identity of the park.The chosen vertical subdivision of the façade enables an interesting play between windows and closed parts. The window areas are protected at night by slotted folded elements made of corten-steel. In addition to the ambiance lighting of the park the open or closed folded elements cause a fascinating light effect and diversified staging. The energetic concept of the pavilion complies with today’s technical requirements. The controlled fresh air, which completely exchanges the indoor air ten times per hour, is passed into the restaurant via long range blast pipes. The elements of the kitchen equipment, like e.g. the refrigerators, are energetically on the highest technical level. Green covering of the roof, solar cells, heat pump and area collectors are only some of the keywords, which round the sustainable master plan of the building.
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