The design of the new Sart-Tilman university restaurant in Liège, which was the subject of a competition, responds to the need to bring large facilities of this kind into line with European hygiene standards. The very strict rules that apply to the linear production, consumption and waste evacuation circuit determined the major lines of the building's organization. It uses the sloping nature of the site to good effect, with the kitchens located to the north, against the road, and the restaurant areas to the south, arranged on two floors and giving onto the square. By adjusting the programme according to the needs, the architecture was able to find its own form and refinement.
in partnership with Bureau MALHERBES (Liège)