Studio led by Youri Kravtchenko (ykra)

Assisted by Cécile-Diama Samb (sapid studio)

If you were intending to create or study... a restaurant, a pub, a trattoria, a hisakaya, a tearoom, an osteria, a brewery, a PMU, a speak-easy, the local café, a bistro, a pizzeria, an ice cream parlor, a Kaiseki, a wine bar or a bodega, a tavern or a taberna, a tasca, a dive, a Marischeria, a champagne bar, a cocktail bar, a cafeteria, a refreshment stand, a snack bar, a kebab shop, a Chinese, Turkish, Japanese, Bavarian or Alsatian restaurant, a pastry shop, a bakery, an American diner or a fast food joint, a gourmet restaurant and a grocery to eat... then you are in the right place!

It involves, on one hand, invoking the collective memory of a place, understanding its codes and spatial and decorative grammar, the type or the "Stimmung" as some would say. This leads to, through multiple examples, a small applied typology essay, which we hope will be useful to everyone. There is nothing like applying these principles, either in a relationship of continuity, even conservatism, or in an approach of rupture and regime of exception.

In the end, places of hospitality are always the stages of a relationship with others. How does one receive the other? According to what customs, what gestures? How do objects, space, light, accessories, uniforms, and details convey the intentions of the one who receives?