Located in Les Charmilles, a 1920s house becomes a microbiome laboratory. The space is organized through thermal gradients: a 12°C cellar for cheese and wine, a 24°C kitchen for sourdough, and a 38°C rooftop greenhouse for mushrooms. In the basement, a digester transforms organic waste into methane, covering the needs for hot water, cooking, and heating.

The hygienist movement of the 20th century turned sterility into an architectural ideal. Our interiors have become airtight, cut off from any microbial exchange. Result: a 20% increase in autoimmune diseases over twenty years. We are cleaner, but sicker.

In response, this project works with fermentation to enrich our microbiomes: living with bacteria, not against them. Waste becomes fuel, microorganisms become partners. A form of autonomy that is both ecological and political, in a context of dependence on fossil fuels.