TERMINAL # 1 Ephemeral restaurant of the Pourcel brothers
TERMINAL # 1 required 4 months of work, it is the Montpellier architect Pascal Agli who transformed this old wine cellar intended for the transit of wine barrels into an ephemeral restaurant.
The Pourcel brothers have imagined an establishment that combines a restaurant, wine bar and tapas in a large space that can accommodate 180 seats. Purchased last April, these old cellars have undergone enormous work, the operation costing more than a million euros.
For their new start, the former three-star chefs have bet on a trendy project with a open kitchen, equipped with a hood VORAX COMFORT 90/10 VIM .
This installation supplemented by KDTR for air extraction and KSHP for the insufflation was carried out by the company Christian RAGE (34).
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