Lieven Musschoot tackles the concept of catering and restaurant through the design of the interior of a former butcher shop. The open kitchen and the use of large surfaces of sandblasted oak that form counters and furniture are reminiscent of the old chopping boards preserving the atmosphere of the old butcher shop.
In the picturesque city of Bruges-Sint Michiels designer Lieven Musschoot has transformed an old butchery into a restaurant-cum –catering service with a capacity of 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 extension with a 4-m-high glass façade was added and the existing volume wrapped in corten steel that will rust in time. The glazed façade welcomes an abundance of natural light into the restaurant.
Tete Pressée embraces two atmospheres; that of the rather businesslike environment of the catering and the intimate ambience that permeates the restaurant.
The restaurant is an eat-table and catering is an eat-shop, 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 clinkers.
Overhead a stretched ceiling is combined with rough concrete. The restaurant has a black ceiling from mona visa boasting an illuminated calf’s head, the establishment logo as well as the logo from the old butchery.
Small details, such as a sunlight-generated logo on the counter, are what make this project extra special.
Diners seated at the large sandblasted oak table 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 of Tete Pressée.
The interior is illuminated by black round lamps manufactured by Austrian lighting company Xal.