Interiors

Dior Autumn-Winter Haute Couture Show

Bureau Betak

20 Aug 2014

The Musée Rodin in Paris played host to Christian Dior's Autumn-Winter Haute Couture Show, transformed by a stunning set design from Creative Director and Producer Alexandre de Betak, founder of Bureau Betak. Betak filled the runway area with a blanket of orchid flowers that seemed to almost overflow through the entirety of the circular show space. Guests attending the long anticipated

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Sorel Residence

_naturehumaine

20 Aug 2014

Canadian studio _naturehumaine designed this contemporary single-family home in the middle of suburbia, amidst a sea of Victorian-inspired houses for a young woman who had recently moved to the area to be closer to her family.  The brief was simple: to create a house that would stand out from its surroundings. The architects offset two rectangular bars in their plan, bridging over them with

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Science Café Library

Anna Wigandt

19 Aug 2014

The café of a science and engineering museum has been designed by Anna Wigandt, based in her hometown Chisinau, capital city of Moldova. The space is multifunctional; at once a self-serve canteen, library and lecture hall, aimed to combine study with comfort and to stimulate an interest in science for those visiting. Fundamental in allowing the space to operate effectively is a modular

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Brick House

LETH & GORI

19 Aug 2014

Brick House by LETH & GORI has two main objectives; to create a house which is maintenance free for 50 years and to give it a life span of at least 150 years. The project is part of the development scheme 'Mini-CO2 houses' initiated by the philanthropic foundation Realdania. The goal of Realdania's project is to develop affordable, sustainable houses with a low CO2 footprint, focusing on

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Kropka

PB/Studio

18 Aug 2014

Designed by PB/Studio and Filip Kozarski, Kropka is a micro-sized lunch spot serving traditional Polish ‘zapiekanki' (toasted baguettes) as well as other pastries and snacks.   Based in Gdynia, Poland, the designers were challenged with the prospect of making a fully functional eatery with just 11.5 sq. m of space. In addition to this, Kropka needed a strong and recognisable concept

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