HOSPITALITY
Art - An eight-floor art installation by Montrealer Pascale
Girardin
Tucked away inside the building and only accessible to hotel guests,
Pascale Girardin’s floral-inspired installation cascades down the
building’s open-air atrium. Suspended in the hotel’s private open-air
atrium, the sculpture, entitled Contemplation, creates an elegant
counterpoint to the hotel’s linear architecture by evoking nature in
the heart of the luxurious urban establishment.
Made of lightweight aluminum, the all-white installation with gilded
accents of 24-karat gold is made up of over ninety floral suspensions
ranging from thirty centimeters to one meter in diameter. These
garlands cascade through the atrium from the Eighteenth to the
ninth floor, reflecting the cycles of nature—the blossoms of spring
flowers, the movement of petals adrift on a summer breeze, the spill
of autumnal leaves and the lightness of falling snow.
Photo credit: Don Riddle
Atelier Zébulon Perron
MARCUS Restaurant + Terrace | MARCUS
Lounge + Bar
For Four Seasons Hotel Montreal, celebrated Montreal design frim,
Atelier Zébulon Perron helped develop a new concept: The Social
Square. This sprawling third-floor Social Square encompasses
both the hotel’s lobby as well as MARCUS Restaurant + Terrace and
MARCUS Lounge + Bar, by celebrity chef Marcus Samuelsson.
MARCUS lounge, bar, restaurant and terrace are four distinct,
immersive worlds that overlap and complement each other,
while each seamlessly blending into the hotel’s contemporary
architecture. Sophisticated yet approachable, refined yet organic,
they fuse design and experience based on social ergonomics and
contemporary taste. They are inspired by circadian rhythms in which
each moment is imagined to be a novel, one-of-a-kind experience,
from the floating velvet bench in the lounge to the prismatic lighting
cast by the crystal wall, the leather banquettes in the restaurant and
the terrace’s sun-drenched tables overlooking the city.
In a reference to chef Samuelsson’s seafood creations, the
restaurant and terrace suggest a theme reminiscent of the ocean.
The restaurant’s charm is a combination of opposites, balancing
elegance and warmth with minimalism and modernity. In contrast,
the intimate night bar gives the impression of entering an enchanted
forest. With quirky features, such as the crab exoskeleton in an
infinity glass cube that greets visitors in the foyer and the colourful
cold room display of seafood charcuterie at the restaurant’s
entrance, the designers remind us that, at MARCUS, it is ultimately
the cuisine of chef Marcus Samuelsson that takes center stage.
Materials: marble, terrazzo, brass, prismatic glass, white oak, velvet.
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The Art of Luxury
Issue 43 2020