REFUGE DU GOUTER
Heat and oxygen levels are adjusted by sensors in response to the number of people inside and their body temperature
bodies. Carbon detectors work out how many people are on each level and manage the flow of air accordingly, automatically calculating if more heat is needed, or if oxygen levels need to be increased to maintain a healthy atmosphere.
ARCHITECTURE Although there was no chance of the design playing second fiddle to the technology, the striking ovoid shape of the Refuge du Goûter wasn't chosen for appearance alone. “We made the building that shape so it could resist the pressure of the wind and because it prevents snow from collecting behind it” says Bersenev. “The sphere is the optimal form for saving energy, because there are no angles.” The shape was tested in a wind tunnel at IRSTEA, the French public research institute, to calculate the relation- ship between the wind flow and the snow. All building materials used had to meet the
French High Environmental Quality (HQE) standard, as well as being able to withstand the climate, which meant that everything – right down to details like the tile adhesive – needed to tolerate temperatures ranging from minus 40 degrees to plus 30 degrees. The structure was created by Charpente Concept from glue-laminated wood, with resin sealing assembly. This system was chosen for a number of reasons: it made it light to transport in order to limit CO2 emis- sions and meant the timber could be cut locally and is recyclable and natural. The façade panels were manufactured in the val- leys, and then transported by helicopter and assembled like a Lego construction on site. Several materials were considered for the exterior envelope before the final choice was made. Zinc was ruled out because it breaks at low temperatures and despite being light to transport and work with on site, alumin- ium was also ruled out because it wouldn’t be able to withstand the harsh conditions. Stainless steel was the final choice, Bersenev
CLAD mag 2015 ISSUE 1
Interiors are mainly made from wood which was sustainably harvested nearby
explains: “Steel can resist harsh conditions, and it is also solid and expressive, which worked because we wanted to create edges which reflect the edges of Mont Blanc.”
INTERIORS Inside, the décor is simple and natural. Furniture is predominantly wooden and min- eral tiles are used on the floor in places. The windows incorporate technology much used in northern Europe – argon gas in triple glazing. Wood fibre insulation was used in the walls.
AWARD WINNING “The refuge opened in 2012 and full capacity operations started in 2013,” says Bersenev. “Now after two years we can see the building works well. We've also received a number of international awards for it, which is a sign we've created something to be proud of.” He hopes the Refuge du Goûter will become
the prototype for other mountain projects and that more conventional buildings might even use some of the cutting edge technology which was developed for this building.
“It was a difficult project for us financially, however, we felt it was a chance to do some- thing with an exceptional site and technology that would be worth doing for the personal and professional experience,” he says. Bersenev is keen to point out it was a team
effort. “It was a real challenge for the construc- tion companies: there's 40 per cent less oxygen up there and the teams were working for eight to 10 hours at that altitude. They say altitude forges friendships and we certainly found this to be true – the challenge united us as a team.” Partly as a result of this project, Groupe H and Charpente Concept are working on new buildings for the Pic de Château-Renard Observatory, an astronomy site in Saint- Véran, France, at an altitude of 3,000m. “It’s something we do with pleasure, because of the satisfying nature of the work we've already done together,” says Bersenev. l
Kathryn Hudson is a former editor of Leisure Management and a freelance design, travel and health writer based in Cornwall, UK
CLADGLOBAL.COM 75
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132