Going the Distance

At Ramsay Gourd Architects, we have a policy that we want to be your architect for life.  And while not on the same level as the covenant of marriage, we do take our relationship with our clients very seriously.  Not always will we see things eye to eye, but through open and candid discussion, we can usually gain an insight into each other's paradigm and learn to appreciate our differences.

 Park Avenue Residence

I believe this is why so much of our our work is with repeat clients.  From our little practice in Vermont, we have had opportunities to work, not only in New England, but also in New York, New Jersey, and most recently, Southern California.

While I am a big advocate of regional contextualism, I believe that through careful study, good visual communication and an understanding of site conditions and indigenous construction practices, a thoughtful designer can do responsible work.  Sometimes, this requires tapping into local talent to achieve our goals.  In Manhattan, I have employed an excellent expediting consultant to help navigate through the bureaucratic labyrinth of New York permitting.  On the New Jersey coast, I worked with engineers who understand the nuance of appeasing the Zoning and Building Administrators.  In Monecitto, CA, my role is that of the designer, working with an architect of record who will be doing the heavy lifting by generating the working drawings and permitting packages.

Montecito, CA Residence

While this may seem like a laborious and potentially costly way to approach the design process, it does have some built-in efficiencies.  Primarily, we know each other.  As a designer, I understand my clients' tastes and idiosyncrasies.  They know how to communicate with me, and hopefully have established a level of trust in our work.

Food for Thought

Computer Model View of Dining Room and Open Kitchen

 For over a year, I have had the pleasure of working with a passionate couple who are following their dreams to Vermont.  Michel Boyer and Beth Whitaker packed up their stable urban life to move to the country and open a Provence-inspired Brasserie.  Michel has spent his life in the hospitality industry, most recently as manager of Brasserie 8 1/2 in New York.  Trained as a graphic artist, Beth has developed her hand as a fine oil-painter.  This husband and wife duo combines their creative energy with experience in the business of hospitality.

Michel labored over the restaurant's name.  He wanted something clearly French, pronouncable by the great American un-washed, and reflects the sense of place he envisioned. Brasserie L'Oustau de Provence sums that up for him.  For those of you, like me, who have no idea what that means, the following definition should shed a little light.

Oustau  (oo – sto’), -noun  1. an ancient Roman agricultural homestead structure found in the South of France, often occupied by landowner, farm workers, and their extended families, serving as the heart of community. 

Working with Steven and Lauren Bryant, who helped to locate and evaluate potential properties, we seriously studied two other sites before selecting the building at 1716 Depot Street in Manchester.  The property was a going concern, but had little to do with the concept or menu of what was to become Brasserie L'Oustau.  What it did have were high ceilings, an open kitchen and an antique bar that oddly enough was perfect for our vision.

I took a field trip to New York and attended the annual hotel and restaurant show there.  While in the city, I met with Michel, and he took me on a whirlwind tour of the best brasserie spaces that Manhattan has to offer.    Balthazar, with its cool vibe and great sense of place has the recipe well worked out.  The architecture and details at Brasserie Ruhlmann are exceptional.  But what would would you expect from a restaurant named after the great Art Deco designer Emile-Jaques Ruhlmann?  Artisinal Bistro on 32nd and Park combines the brasserie dining experience with an exceptional fromagerie that purveys some of the finest hand-crafted cheeses available in the city.

Massive Columns,  brass-capped banquettes and
carefully selected lighting combine with a custom mosaic
floor to create a true brasserie environment.

Armed with this vision and sense of experience, we attacked the plans with enthusiasm.  (I had also just read Danny Meyer's book, Setting the Table, which re-lit my hospitality sense from my years as an innkeeper.)  The thesis was clear.  The concept concrete.  And the scope of worked pre-defined.  We set out taking down walls to create the open feel and dynamic flow.  I designed a custom mosaic tile to paint the floors with, and detailed massive columns that are iconic elements of our brasserie precedents.


We are not yet two months into the project, and as the tile is laid, the space is really coming together.  Lighting will be installed next week and furniture arrives as staff training takes place the following week.  A soft opening will launch three weeks from now, and I can hardly wait.  I'm sure that L'Oustau will prove to be a comfortable and envigorating hub for our community.