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CUISINE DE FRANCE

Facts

A new European headquarters for a leading food producer, consisting of corporate office headquarters, a specialist bakery manufacturing and cold storage facility with research and development laboratory and ‘retail outlet’ type pop-up units

Site area:
4,500 m² (48,420 ft²)

Gross floor area:
41,500 m² (446,706 ft²)

Gross floor area offices:
7,700 m² (82,882 ft²)

Plot ratio:
2.3

Net lettable floor area:
6,160 m² (66,306 ft²)

Net to gross ratio:
79%



Features

An atrium block fronting the production facility provides benefits in orientation, heat and energy sharing between facilities and natural ventilation strategies

A triple skin thermal flue to the west elevation allows natural ventilation to minimize the use of air conditioning. The building management system is activated by heat, wind and rain sensors

Production, cold store and distribution buildings are very large simple volumes, the mass of which has been broken down by ancillary buildings in a more dynamic form

The atrium houses a street-like arrangement of retail pop-up units which stock and display merchandise produced in the facility and provide for product launches and client events