In the picturesque city of Bruges-Sint Michiels,designer Lieven Musschoot has transformed an old butchery into a restaurant-cum –traiteur with a capacity off 25 guests At the heart of the traditional scheme is a preference for purity and honesty.After part of the building was demolished, a steel-framed new-build extension with a 4-m-high glass façade was adds and the existing volume wrapped in cortens steel that will rust in time The glazed façade welcomes an abundance of natural light into the restaurant. Tete Pressée embraces two atmospheres: the rather businesslike environment of the traiteur and the intimate ambience that permeates the restaurant, Th e restaurant is an eat-table and the traiteur is a eat-shop,this are two new terms for the concept. Simple, authentic materials illustrate Musschoot’s love of interior design. Walls are made partially of ceramics tiles and sandblasted oak, and floors feature concrete black clinckers. Overhead a stretch ceiling is combined with rough concrete. Heightening intimacy in the restaurant is a black ceiling from mona visa boasting an illuminated calf’s head, the establishment logo and it was also the logo from the old butchery.
Small details, such as a sunlight-generated logo on the counter, are what make this project extra special. Seated at the large sandblasted oak table, with chears from Ethnicraft ,diners have a view of the open kitchen, where meals are prepared by chef Pieter Lonneville- it’s all part of an interior design that encourages communication and fellowship among guests. Lieven Musschoot custom designed most of the furniture found at Tete Pressée. The interior is illuminated by black round lamps manufactured by Austrian lighting company Xal
Tete pressée has won recently the Belgian award 2010 for best restaurant concept and in also nominated for the international concept award at Deauville France
