{"id":16882,"date":"2021-12-21T14:00:46","date_gmt":"2021-12-21T13:00:46","guid":{"rendered":"https:\/\/archibat.com\/blog\/?p=16882"},"modified":"2022-01-17T17:40:35","modified_gmt":"2022-01-17T16:40:35","slug":"un-amenagement-interieur-realise-a-partir-de-dechets-de-chantier","status":"publish","type":"post","link":"https:\/\/archibat.com\/blog\/un-amenagement-interieur-realise-a-partir-de-dechets-de-chantier\/","title":{"rendered":"Un restaurant r\u00e9alis\u00e9 \u00e0 partir de gravats de chantier"},"content":{"rendered":"\n

L\u2019int\u00e9rieur du restaurant Mo de Movimiento, cr\u00e9\u00e9 par le designer Lucas Munoz, a \u00e9t\u00e9 con\u00e7u pour \u00eatre le plus durable possible gr\u00e2ce \u00e0 l\u2019utilisation de gravats de chantier et de d\u00e9chets recycl\u00e9s. Le restaurant, situ\u00e9 \u00e0 Madrid, \u00e9tait autrefois un ancien th\u00e9\u00e2tre et studio d\u2019enregistrement. Le designer a souhait\u00e9 exp\u00e9rimenter un am\u00e9nagement int\u00e9rieur ayant un faible impact sur l\u2019environnement, mais une forte influence sur la soci\u00e9t\u00e9 actuelle. <\/p>\n\n\n\n

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Lors de la r\u00e9novation de cet espace de 1 000 m\u00e8tres carr\u00e9s, 1 700 kg de mat\u00e9riaux devant \u00eatre \u00e9vacu\u00e9s ont \u00e9t\u00e9 r\u00e9utilis\u00e9s. Une partie de ces d\u00e9chets ont \u00e9t\u00e9 recycl\u00e9s en dalles qui forment les banquettes du restaurant. D\u2019autres meubles ont \u00e9t\u00e9 construits \u00e0 partir de structures en bois destin\u00e9es \u00e0 \u00eatre jet\u00e9es. Une \u00e9quipe d\u00e9di\u00e9e au d\u00e9veloppement durable a \u00e9valu\u00e9 chaque acquisition en tenant compte des facteurs sociaux et environnementaux. La consommation \u00e9nerg\u00e9tique des usines des fournisseurs ainsi que leurs conditions d\u2019emploi \u00e9taient examin\u00e9es \u00e0 la loupe.<\/p>\n\n\n\n

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La cour int\u00e9rieure du restaurant a \u00e9t\u00e9 r\u00e9alis\u00e9e en supprimant le toit de l\u2019ancien studio d\u2019enregistrement et en habillant les murs avec du grillage, ce qui permet d\u2019accueillir des plantes grimpantes. Les murs int\u00e9rieurs sont finis en pl\u00e2tre brut afin de les rendre ignifuges et \u00e9viter tout ajout d\u00e9coratif superflu. Les radiateurs \u00e0 ressorts h\u00e9lico\u00efdaux fabriqu\u00e9s avec des tuyaux de plomberie, les poign\u00e9es de porte con\u00e7ues \u00e0 partir de fils \u00e9lectriques et cl\u00e9s Allen ont \u00e9t\u00e9 cr\u00e9\u00e9s sur place. Des boitiers de lampes fluorescentes r\u00e9cup\u00e9r\u00e9s dans une casse et rec\u00e2bl\u00e9s avec des LED ont \u00e9t\u00e9 utilis\u00e9s pour cr\u00e9er les appliques murales et le lustre principal.<\/p>\n\n\n\n

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L\u2019espace int\u00e8gre des pots suspendus en terre cuite qui fonctionnent comme un syst\u00e8me de refroidissement adiabatique. C\u2019est une technique de refroidissement \u00e9cologique qui n\u2019utilise aucun r\u00e9frig\u00e9rant mais repose sur un principe simple et naturel : l\u2019\u00e9vaporation de l\u2019eau utilise de l\u2019\u00e9nergie et contribue au refroidissement de l\u2019air. Une pompe au fond des pots redirige l\u2019eau r\u00e9siduelle vers le jardin du restaurant. Les pots ont \u00e9t\u00e9 fabriqu\u00e9s \u00e0 la main par l\u2019artisan Antonio Moreno Arias \u00e0 l\u2019aide d\u2019un four souterrain vieux de 500 ans. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Un syst\u00e8me permet de chauffer l\u2019eau du restaurant gr\u00e2ce \u00e0 l\u2019\u00e9nergie g\u00e9n\u00e9r\u00e9e par deux fours \u00e0 pizza, tandis que l\u2019eau filtr\u00e9e des lavabos est redirig\u00e9e vers la chasse d\u2019eau des toilettes. \u00ab La conception de ce restaurant est un exercice pour repenser les fa\u00e7ons de construire. Le r\u00e9sultat est un projet qui consid\u00e8re la construction, l’architecture et la d\u00e9coration int\u00e9rieure comme une opportunit\u00e9 de prototyper des strat\u00e9gies durables pour la production, la consommation, l’emploi et les cha\u00eenes d’approvisionnement. \u00bb a d\u00e9clar\u00e9 Munoz. \u00ab Tous les \u00e9l\u00e9ments sont con\u00e7us pour un cycle de vie qui inclut la maintenance et la r\u00e9paration, ainsi que la d\u00e9composition et la d\u00e9gradation comme \u00e9l\u00e9ments et variables dans le processus de construction. \u00bb <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Lucas Munoz est un designer conceptuel et exp\u00e9rimental. Mo de Movimiento est son premier projet d\u2019architecture int\u00e9rieure. Sa pr\u00e9c\u00e9dente r\u00e9alisation \u00e9tait la chaise Tubular cr\u00e9\u00e9e \u00e0 partir de tuyaux de ventilation industriels en acier.<\/p>\n\n\n\n

Designer :<\/strong> Lucas Munoz<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019int\u00e9rieur du restaurant Mo de Movimiento, cr\u00e9\u00e9 par le designer Lucas Munoz, a \u00e9t\u00e9 con\u00e7u pour \u00eatre le plus durable possible gr\u00e2ce \u00e0 l\u2019utilisation de\u2026<\/p>\n","protected":false},"author":2,"featured_media":16883,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[2982,3035,1354,2493],"class_list":["post-16882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-architecture-et-design","tag-architecturedinterieur","tag-dechetsrecycles","tag-environnement","tag-recyclage"],"acf":[],"yoast_head":"\nUn restaurant r\u00e9alis\u00e9 \u00e0 partir de gravats de chantier – ArchiBat Mag<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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