In 2100 Paris, where temperatures are projected to rise by 4°C, this cooling culinary house offers a self-sustaining solution to preserve local French cuisine and support unconditioned farming. The design integrates multiple climatic strategies to ensure comfort and energy efficiency. High-effusivity materials, such as the preserved Haussmann limestone facade, are used on the shaded east side to absorb and dissipate heat, while low-effusivity materials on the sun-exposed west side prevent surfaces from becoming too hot. A chimney roof with dark steel components draws hot air upwards through a stack effect, enhancing natural ventilation. The building’s operable facades allow for cross-ventilation, promoting passive cooling.

The building is organized around a green belt that extends from a vertical farm and underground aquaponics system, where crops are cultivated in temperature-controlled zones. The green belt connects the building to a community courtyard planted with fruit trees, promoting local food production. The program is divided into a private farm-to-table restaurant and culinary school on the east side, and open community spaces on the west, featuring edible vertical farms and areas for residents to harvest fresh produce. This innovative design ensures the preservation of French culinary traditions while fostering sustainability.