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Architects: Pierre Marsan
- Area: 530 m²
- Year: 2020
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Photographs:Franck Brouillet
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Manufacturers: Chouard
Text description provided by the architects. Why don't seaside restaurants offer canned sardines on their menu when industrialization has made it possible to qualitatively optimize our food resources? Construction materials are also subject to qualitative constraints. The use of glued wood, in particular, makes it possible to use a bio-based material with optimized assembly qualities. Other construction choices are possible.
