When Gilbert and Thierry Costes called upon Jakob and MacFarlane for the creation of the restaurant GEORGES on the sixth floor of the Centre Georges Pompidou, the two architects, still young and unknown to the public, took up the audacious challenge of making the restaurant exist in a place with a strong contextual personality while managing the 600 m2 of surface. Jakob and MacFarlane propose a space divided into more or less intimate sectors with volumes of fluid morphologies. Jakob and MacFarlane have created a project that plays with and dialogues with contrasts: the container space of the Centre Pompidou and its straight structures coexist with the organic and light alcoves that create the internal space of the restaurant, the space of Georges itself confronts the omnipresent exterior landscape of Paris, and finally, the imposing scenography of the restaurant finds a balance with the refined design of the furnishings.
