MIX RESTAURANT DUBAI

For Alain Ducasse

Kempinski hotel, Palm Jumeirah, Dubai, UAE 2019

General Concept:


The new restaurant of Alain Ducasse in Dubai fits a Fabergé Egg inside the main dome of Kempinski Emerald Palace in Palm Jumeirah.


Luxury, sophistication and surprise are the concepts behind Clavel Arquitectos design for Mr. Ducasse avant garde cuisine.


Oversized Fabergé inspired egg (20 meter height per 10 meters diameter) is the main feature of the restaurant and crosses and relates its three levels. Lower part is floating in the central void of the main and VIP restaurant (6th and lower roof level) and its outer shape and material responds to structural and sensorial matters respectively. Egg represents the mystery of life and its real secret is inside, in the top level, where only a privileged few can ascend in a private elevator.
 

Designers used a reduced palette of materials and minimum decoration: “Our approach to the project was more about a designing a museum rather than a classic restaurant concept.

 

Interior design works as a neutral background where the true art pieces and protagonists shall be Mr. Ducasse dishes. That is why lighting was also an important matter.

 

Light is designed to be soft, to make guests feel comfortable.

 

Targeted architectural lighting will concentrate in dishes, not in guests and is a flexible system where position of lights can be changed according to different furniture arrangements.

MIX Restaurant:


This is like a galactic scene, a space between materiality and immateriality; between dream and reality. Oversized golden egg is floating in the middle of the space and is the feature that presides and bring its energy to this area.


Conceived as a contemporary interpretation of islamic mocarabes, a flowing ceiling of transparent acrylic tubes covers this 500 sqm dining room in a single gesture.


Walls disappear using a rhythm of mirror layers that celebrates the movement of life.


White volakas marble and purple carpets has been disposed in order to achieve a flowing dialogue of continuities and qualities. Some areas play the role as a kind of topographical emergions that invite guests to explore and have a drink while waiting for a table or to sit and enjoy one of the signatura cocktails offered by the barista.


MIX Bar and Lounge:


In terms of design Mix bar and lounge is a different dining experience.


This is a less formal restaurant where guests can have a relaxed drink or fine tapas while enjoying stunning views from outside.


The overall space is conceived as an artificial landscape of materials relations where tables are conceived as islands, ceiling as a black reflecting sky, and metallic curtains envolving the whole area are a contemporary interpretation of desert tents running over a continuous ceramic mosaic floor adding a touch of mystery to this atmosphere.


This environment is illuminated by a warm white light coming from a tattooed moon in the center.


MIX Private Dining:


Spatially connected with Mix restaurant in the lower level, this is a privileged area, with only 10 tables. Again, guests can contemplate amazing views, enjoy a private bar or exclusive access to the stunning restrooms in the interior of the egg.


Architecturally is a cylindrical space of 190 sqm just below the main dome of the building. Main feature is the convex curved golden shape of the egg hung from the center.


A shiny white stretched ceiling millimetrically designed is in intimate relation with a surrounding golden curtain that brings privacy to the guests.

Chef’s Table:


This is an exclusive and reserved space with dedicated services, terrace and a central table for 12 guests. A single space of 11 meters height.


Elements of surprise are visible once inside the egg, crossing the border of purely aesthetic point of view. “It is not what it seems” would be the first rule. Only seen by those who are looking for an unforgettable experience.


When the interior surprise provides an experience that goes further from the contemplative point of view, energy of life appears and jewel becomes a toy.

Terraces:


Beyond the dining hall, the terraces allow to sit in an exterior space surrounded by amazing views of Dubai skyline from the Palm. The terrace is a flexible space that can be adapted according to the weather and uses required by the hosts.


Furniture is arranged thoughtfully and efficiently to create a flowing circulation for the guests and the waiters and most of these pieces have been designed exclusively for this restaurant.

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Design Credits:


Partners in Charge: Manuel Clavel Rojo / Luis Clavel Sainz
 

Project Director: Rafael de Giles González

 

Team: David Gil Delgado, Cristina Jódar Pérez, Adrián Riquelme Martínez, Diego Victoria García, Ricardo Carcelén González, Ivaylo Denchev Torlakov, Ana Fernández Martínez, Ramón Gómez Ruiz, Robin Harloff, David Hernández Conesa, Luis Muñoz García, Joaquín Pérez Vicente, Tatiana Sabrina Poggi, Ginés Sabater Arnaldos, Mariano Tomás Fuster

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Construction, fabrication and installation credits:


ID contractor: SEF Interiors (LLC)
MEP contrator: MAG International
Kitchen contractor: Al Inshirah Kitchen Equipments
Round lift and dumbwaiters contractor: Atlas Elevators
Structure calculations: CLERHP
Egg structure contractor: Construcciones Industriales Romero Alarcón
Egg interior and exterior cladding: Look Composites


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Ownership:


Owner: EPG Management FZE
Operator: Alain Ducasse Entreprise

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Photos by David Frutos (BISimages)