{"id":134666,"date":"2026-03-22T13:50:00","date_gmt":"2026-03-22T16:50:00","guid":{"rendered":"https:\/\/www.revistadeck.com\/?p=134666"},"modified":"2026-06-07T15:14:36","modified_gmt":"2026-06-07T18:14:36","slug":"brutalismo-arquitectura-y-gastronomia","status":"publish","type":"post","link":"https:\/\/www.revistadeck.com\/sitio\/brutalismo-arquitectura-y-gastronomia\/","title":{"rendered":"<b>Brutalismo.<\/b> Menu Extra convierte una capilla canadiense en un templo gastron\u00f3mico sorprendente"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Fotograf\u00eda| Vanessa Cassar \/Jeremy Dionne<\/strong><br>Menu Extra, el estudio culinario de Montreal, se atrevi\u00f3 a transformar una capilla franciscana en un templo de alta cocina. La propuesta: <strong>Efflorescence<\/strong>, una experiencia gastron\u00f3mica que celebra el brutalism como escenario de ritual y contemplaci\u00f3n. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En Montreal, donde los edificios de hormig\u00f3n sin terminar conviven con la historia urbana, este proyecto encuentra su verdadero contexto: la Chapelle des Franciscains en Rosemont se convierte en el coraz\u00f3n de una cena inmersiva.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"793\" height=\"991\" src=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-02.jpg\" alt=\"Brutalismo, arquitectura y gastronom\u00eda\" class=\"wp-image-134679\" srcset=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-02.jpg 793w, https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-02-240x300.jpg 240w\" sizes=\"(max-width: 793px) 100vw, 793px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>CUANDO EL HORMIG\u00d3N HABLA<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La arquitectura brutalista de Montreal no es accidental \u2014 es parte de su identidad. Menu Extra eligi\u00f3 este lenguaje visual para crear una experiencia donde la materiality cruda del hormig\u00f3n dialoga con la sofisticaci\u00f3n culinaria. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los techos abovedados y las paredes monol\u00edticas no son simples decorado: son el personaje principal que inspira contemplaci\u00f3n y presencia. \u00ab.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"793\" height=\"991\" src=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-03.jpg\" alt=\"Brutalismo, arquitectura y gastronom\u00eda\" class=\"wp-image-134680\" srcset=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-03.jpg 793w, https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-03-240x300.jpg 240w\" sizes=\"(max-width: 793px) 100vw, 793px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>EL ESPACIO TOMA FORMA<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Imagin\u00e1 una mesa de <strong>12 metros de largo<\/strong>, la pieza central del evento. Cubierta con tela <strong>verde chartreuse<\/strong>, con un motif de diamantes ahuecados que refleja la geometr\u00eda del techo. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En su centro: una caja de luz de acr\u00edlico fluted llena de plantas vivas, dise\u00f1ada para evocar el boreal forest canadiense. Alrededor, sillas de aluminio dise\u00f1adas especialmente por LESORR para complementar el entorno crudo. Cada detalle respira intenci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los stands de acero exhib\u00edan los ingredientes estrella: <strong>scallops de las Magdalen Islands<\/strong>, lobster de Nueva Escocia, c\u00edtricos cultivados en Laval. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No era solo comida: era un acto de revelaci\u00f3n. La identidad gr\u00e1fica, creada por Menu Extra junto al estudio Martha, amplifica el concepto con tipograf\u00eda alargada que referencia la geometr\u00eda del espacio.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"793\" height=\"991\" src=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-04.jpg\" alt=\"Brutalismo, arquitectura y gastronom\u00eda\" class=\"wp-image-134681\" srcset=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-04.jpg 793w, https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-04-240x300.jpg 240w\" sizes=\"(max-width: 793px) 100vw, 793px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>SONIDO, LUZ Y MOVIMIENTO<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Menu Extra coreografi\u00f3 cada momento. Una campana guiaba a los comensales a sus asientos \u2014 un llamado a la oraci\u00f3n que marca el comienzo del rito. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El sonido ambiente, creado por el artista KROY, se combina con speakers futuristas dise\u00f1ados por MYCOAUDIO exclusivamente para el evento. Las toallitas arom\u00e1ticas de servicio, los rastros de humo perfumado acompa\u00f1ando cada plato. Todo responde a una dramaturgia pensada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Francis Blais, chef ejecutivo y cofundador de Menu Extra, cre\u00f3 un men\u00fa arraigado en la temporada. Alexis Demers, sommelier y cofundador, seleccion\u00f3 los vinos para potenciar cada paso. Amanda Prow, como creative producer, asegur\u00f3 que cada interacci\u00f3n entre comensales fuera un descubrimiento, un momento irrepetible que solo existe en ese tiempo, en ese espacio.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Menu Extra convierte una capilla canadiense en templo gastron\u00f3mico. Una mesa de 12 metros, brutalism puro y platos de mariscos locales en ritual de dise\u00f1o.<\/p>\n","protected":false},"author":3,"featured_media":134678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"brutalismo","_yoast_wpseo_title":"Brutalismo, arquitectura y gastronom\u00eda","_yoast_wpseo_metadesc":"Menu Extra transforma una capilla franciscana en Montreal en escenario de alta cocina rodeada de brutalismo.","footnotes":""},"categories":[23],"tags":[15129,21259,21260],"class_list":["post-134666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arquitectura","tag-brutalismo","tag-diseno-gastronomico","tag-experiencias-culinarias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brutalismo, arquitectura y gastronom\u00eda<\/title>\n<meta name=\"description\" content=\"Menu Extra transforma una capilla franciscana en Montreal en escenario de alta cocina rodeada de brutalismo.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.revistadeck.com\/sitio\/brutalismo-arquitectura-y-gastronomia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brutalismo, arquitectura y gastronom\u00eda\" \/>\n<meta property=\"og:description\" content=\"Menu Extra transforma una capilla franciscana en Montreal en escenario de alta cocina rodeada de brutalismo.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.revistadeck.com\/sitio\/brutalismo-arquitectura-y-gastronomia\/\" \/>\n<meta property=\"og:site_name\" content=\"REVISTA DECK\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/RevistaDeck\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-22T16:50:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-07T18:14:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.revistadeck.com\/sitio\/wp-content\/uploads\/Brutalismo-arquitectura-y-gastronomia-01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"793\" \/>\n\t<meta property=\"og:image:height\" content=\"515\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"minga\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@RevistaDeck\" \/>\n<meta name=\"twitter:site\" content=\"@RevistaDeck\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"minga\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.revistadeck.com\/sitio\/brutalismo-arquitectura-y-gastronomia\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.revistadeck.com\/sitio\/brutalismo-arquitectura-y-gastronomia\/\"},\"author\":{\"name\":\"minga\",\"@id\":\"https:\/\/www.revistadeck.com\/sitio\/#\/schema\/person\/daf0d0f923bbfa113496db60353605a7\"},\"headline\":\"Brutalismo. 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