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HOT AND COLD – INTEGRATION
The devil is in the details. Every section was made to measure and designed right down to the tiniest element so that each one fitted seamlessly into the setting.
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The design offers the high service expected of a great corporate restaurant.
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Because it is clear where all the different sections are (such as hot and cold), people move through faster and can make their choice more easily.
A project by Vauconsant in Lyon