Based in Arlon in the Luxembourg province, Le Victor is the star decorated chef Clément Petitjean and his friend and associate Cédric Rensonnet’s restaurant. Together they decided to create a higher quality restaurant by offering meals made from local products. Obviously, they needed a professional planning and interior architecture agency to dress the inside up. For that, they chose Twodesigners.
We had two major spaces to plan for this project: the room of the restaurant Le Victor, and a polyvalent room to welcome various meetings, conferences, … It was important that we made those spaces as useful as possible!
With their concept of Le Victor restaurant, Clément and Cédric want to offer a cosy and warm moment to all their clients and visitors for any type of meal: business, family, date, …
A kitchen open to the public
The two precursors of Le Victor wanted a kitchen open to the public to stress the friendly side and to offer a breath-taking view on the preparation of the dishes. We then planned the space to meet their demands while giving the place a sought aestheticism.
From the seventy seats (room and terrace) of Le Victor, we had the idea of putting a central “table d’hôtes”, always in the idea of sharing and friendliness.
For the planning of Le Victor, we chose simple and unrefined material. We wanted, in a mutual agreement with Clément and Cédric, to make the place “simple and efficient”, so that the client is welcomed in a cosy and friendly ambience, without being “over-the-top”.
We created an “old” look by choosing simple furniture and different floor tiles for the restaurant room and the kitchen. Materials such as wood and old leather that we selected give the inside of Le Victor an electric and unrefined ambience.
Finally, we wanted to create a shift between the choice of materials, furniture, lighting and the elaborate details that are displayed in the restaurant. The rendering had to be fun and attractive.
Friendliness and visibility
Twodesigners wanted to give the place an old style while keeping the habits of making it an “offset” planning.