極寒の中で味わう高級ポップアップレストラン

© Pearce+

〈RAW:Almond 25〉は、カナダ・マニトバ州南部の都市ウィニペグで開催される冬季限定のフードフェスティバル「RAW:Almond」のために建設された、48席を備えたポップアップレストランです。

イギリスのデザインスタジオ Pearce+とデザイナーのジョー・カルトゥルニク（Joe Kalturnyk）によるプロジェクトです。

注目ポイント

• カナダの食文化と厳しい冬の自然環境を称えるイベント「RAW:Almond」
• 風除けと構造的安定性を提供する中央のコートヤードを囲む円形プラン
• ミシュラン星シェフに対応する高性能キッチンを実現
• 廃材でつくられた合板と前年使用したインフレータブルパネルを活用した構成

（以下、Pearce+から提供されたプレスキットのテキストの抄訳）

© Pearce+

22日間にわたり北米屈指のシェフたちが雪の中に集結するフードフェスティバル「RAW:Almond」が、今年も開催された。

今回は、Pearce+が設計した48席を備えたポップアップレストランで催され、2,000人を超える食通たちが、カナダの冬景色を背景に珠玉の料理を味わった。

ウィニペグでの開催が10回目となる今回のポップアップレストランの建設は、カナダ北極圏の雪に覆われた大地で2週間かけて行われた。

© SimeonRusnak

© Pearce+

RAW:Almondは、カナダの料理と地域の過酷な冬気候を称えるイベントである。

2024年には、Pearce+はデザイナーのジョー・カルトゥルニク（Joe Kalturnyk）と協力し、リースした鋼棒によりトラスを形成し、インフレーター・スタジオ（Inflate Studio）と共同開発した超軽量の金色インフレータブル素材で覆われた構造物を作成した。

インフレータブル：空気などを注入することにより膨らませて、膜の内圧により構造を支持して使う膜構造物

© PJJordon

そして2025年、再び招かれたPearce+は、カルトゥルニクと再タッグを組んだ。前年の経験を活かし、可能な限りの材料の再利用を追求しつつ、中央のコートヤードが風除けと構造的安定性を提供する円形プランを提案した。

前年度に使用されたインフレータブルパネルは、工場の廃棄物から作成した合板による多面的な木製フレームワークに組み込まれ、雪荷重を最小限に抑える内壁と外壁を形成した。

© SimeonRusnak

© Pearce+

最終的な設計では、190m²のダイニングスペースに24席のテーブル2台、中央のエントランスエリアにウェルカムデスク、後方にはSIP（構造断熱パネル）システムを採用した。また、ミシュラン星付きシェフにも対応可能なハイスペックなキッチンを用意した。

メインダイニングエリアの内部には、再利用木材による斜めの木製フレームが、前年にインフレーター・スタジオとの共同開発で開発したカスタムインフレータブル要素を支えている。

© SimeonRusnak

各インフレータブルセクションは個別に膨張させることで、寒冷で薄い空気における圧力の低下を防止した。内部には熱を反射するフォイル層が施されており、暖房効率を高めながらも快適な空間を実現している。

自然光を採り入れるため、入り口には透明パネルを採用した。各インフレータブル要素である「ダイヤモンド」パネルはシーズン終了後に空気を抜いて収納し、将来の再利用に備えて再配置することが可能な設計となっている。

© SimeonRusnak

気温が+6°Cから-30°Cまで短期間で急変する環境下では、すべての固定具は機械式でなければならず、接着剤や他の固定具は極限の条件下で機能不全を起こすことが知られている。

Pearce+のディレクターであるオウェン・ヒューズ・ピアース（Owen Hughes Pearce）は、イギリスからウィニペグへ赴き、建設作業を支援した。建設初週には2フィートの積雪と-47°Cの風冷に見舞われ、変更不可能な期限に迫られる中、カルトゥルニク率いるチームは過酷な環境下での建設を完了させた。

構造が公開された際には、先住民の長老による祝福も行われ、この挑戦的なプロジェクトの成功を象徴する象徴的な瞬間となった。

© Pearce+

© Pearce+

© SimeonRusnak

以下、Pearce+のリリース（英文）です。

Extreme winter pop-up restaurant built in Winnipeg, Canada.

For 22 days, North America’s foremost chefs converged in the snow for the RAW:Almond food festival, housed this year in a distinctive structure designed by British architects Pearce+. More than 2,000 diners relished culinary masterpieces in this temporary restaurant, dramatically set against the ice and snow of the Canadian winter.

Construction of the 48-seat pop-up took two weeks on the snow-clad terrain of the Arctic Canadian winter, marking the tenth iteration of RAW:Almond buildings in Winnipeg. RAW:Almond is a celebrated gathering that pays tribute to Canadian cuisine and the region’s formidable winter climate. In 2024, Pearce+ collaborated with designer Joe Kalturnyk to create a structure using rented reinforcing bar steel formed into trusses and enveloped in a super-lightweight golden inflatable skin developed with Inflate Studio. For the 2025 festival, Pearce+ were invited to return and once again partner with Kalturnyk—co-founder of RAW:Almond alongside renowned chef Mandel Hitzer. Building on their 2024 experience and determined to reuse materials where possible, Pearce+ proposed a circular plan with a central courtyard providing both wind protection and structural stability. Inflatable panels saved from the previous year were replaced on a timber framework with faceted plywood, sourced from rejected factory batches, to form rigid inner and outer faceted walls that helped minimise snow loading.

The final 2025 building featured a 190-square-metre dining space accommodating two 24-seat tables, a central entrance area with a welcome desk, and at the rear, a flat-pack SIP (Structural Insulated Panels) system. This provided a fully functional kitchen robust enough for Michelin-starred chefs.

Within the main dining area, a diagonal timber framework—constructed from reused wood—supported custom inflatable elements, originally developed the previous year in partnership with Inflate Studio. Each section was independently inflated to avert potential pressure drops in the cold, thin air. Internally, a foil layer reflected heat back into the dining space, reducing the need for heating while still maintaining a cooler ambience. Transparent panels over the entrance admitted natural light, and each inflatable ‘diamond’ was deflated and stored after the season’s end, ready to be reorganised for future use. Given temperature swings from +6°C down to -30°C in mere days, all fastenings had to be mechanical; adhesives and other fixings have been known to fail in such extreme conditions.

Owen Hughes Pearce, Director of Pearce+, travelled from the UK to Winnipeg to assist during construction, which was beset by two feet of snowfall in the first week and wind chills reaching -47°C. With diners already booked and an immovable deadline, the team—led by Kalturnyk—laboured under harsh conditions to complete the build on time. The structure was ultimately unveiled and received a blessing from an Indigenous elder, marking the successful conclusion of this ambitious project.

Quotes

Joe Kalturnyk, RAW:Almond Co-founder of AUX: Projects and RAW:Almond Co-founder, said

“RAW:almond began as an installation based art project initiated by RAW: Gallery of Architecture and Design. It was one of many that brought formal programming to often overlooked parts of the city as a means of challenging the city on land use. Originally, RAW:almond took place on the ice at the confluence of two major rivers flowing through the city – in it’s new revised format the project brings attention to underused or underappreciated open
space in the downtown.

Now in its tenth year the project is an ambassador for Winnipeg’s growing winter tourism industry and subsequently the city’s identity as a forward thinking cultural hub.

By focusing on underused or forgotten spaces the project helps provide a new context and renewed vision for the possibilities lying in plain sight.”

Owen Hughes Pearce, Director, Pearce+, said: “It was incredible to be invited back to design this building again project and be able to put into practice ideas of reusable and inflatable architecture in extreme environments. Again the brutality of working in -30 degrees celsius comes as a shock but last year’s experience pushed me to consider what’s important in a design.”

Mandel Hitzer, Co-founder of RAW:Almond said, “For me, RAW:Almond embodies the core essence of community building – a fusion of temporary architecture and culinary arts that bring people together to share a meal, a table in a space that will never be again. Temporary architecture and culinary arts share a common ethos, countless hours designing, building and finishing something that disappears as quickly as it was created.

Chefs from across North America, convening at the heart of Canada during the coldest time of year dedication to the craft culinary arts.

Our roster boasts Michelin-starred luminaries, local heroes, Canada’s top 100 talents all in space that will never again exist.

RAW:Almond provides a rare opportunity for chefs to collaborate, learn, and grow together..”

Project Founders: Joe Kalturnyk & Mandel Hitzer
Address: Winnipeg, Manitoba, Canada
GIA: Kitchen – 80 sqm, Dining Hall 190sqm
Schedule: Pearce+ appointment to the project May 2025, Offsite Fabrication December 2024, Construction Starts- January 7th 2025, Opens the public – 23th January 2025
Architect/Designer: Pearce+ and Joe Kalturnyk
Architect of Record: AtLrg Architecture
Project Management: Joe Kalturnyk
Structural Engineers: Wolfrom Engineering
Inflatable specialists: Inflate Studio
Visualisations: Pearce+
Construction: RAW:Almond team, Pearce+

About Joe Kalturnyk
Trained as an architect, Joe Kalturnyk was the founding director of the award winning RAW:Gallery of Architecture and Design, a gallery dedicated to creating a public dialogue surrounding design and the city. RAW:Gallery initiated several off-site installations and exhibitions and in 2012 partnered with deer + almond restaurant to create RAW:almond. The RAW:almond designs have won several awards including Canadian Wood Council, Destinations Canada, Travel Manitoba & Tourism Winnipeg. When not working on RAW: almond Kalturnyk extends his practice to construction contracting, art installations, set design and industrial design.

About Pearce+
Formed in 2019, Pearce+ is a multidisciplinary studio that brings together architects, designers, and makers. Renowned for forging collaborations, Pearce+ is dedicated to creating meaningful connections beyond the realm of architecture, thereby fostering innovative design thinking across a broad spectrum of sectors. The practice has achieved notable success, including the design and construction of five distinctive accommodation pods for the Onion Collective on East Quay, which was honoured with the RIBA South West Best Building award. Additionally, Pearce+ has contributed to the green woodworking shelter at Westonbirt Arboretum in collaboration with Invisible Studio, supported the Calon Cymru Network in building sustainable communities across Wales, create a Rural Roaming Room for the Cambridge University led Public Map project, and developed the Prototype Martian House with Hugh Broughton Architects, a recipient of the Pro-Tem Civic Trust award. The studio has also created pavilions for the Glastonbury Festival. Currently, Pearce+ is involved in the design of the Black Horse co-working workshop in London, a project encompassing studios and educational workshops.

For more information, visit https://pearce-plus.com/.

About Mandel Hitzer
Mandel has always had a deep connection with food and feeding people. He has been serving Winnipeg food lovers for 27 years at his restaurant, deer + almond. Since its inception in 2012, deer + almond has been named one of Canada’s 100 best restaurants (2017, 2018, 2022) and has received numerous accolades from food critics and fans alike for the restaurant’s food, atmosphere, and culture. Over the years, Mandel has played a vital role at notable Winnipeg restaurants such as Bridgeport, Step ‘N Out, Gluttons, and Fresh Café before carving out his true passion for building temporary dining experiences, which all started with “thesecretdinner.” Whether he’s cooking on a frozen river, building a table for 1200 people, picking mushrooms with friends, or collaborating on the next farm dinner, he is always dreaming big with a playful spirit.

For more information, visit http://www.deerandalmond.com/

About Wolfrom Engineering
Founded in 1981, Wolfrom Engineering is a structural consulting firm renowned for its innovative design ethos alongside a deep respect for established structural methods. The companies work ranges from high-rise buildings and unique dining experiences on frozen rivers to the revitalisation of heritage sites and the integration of new construction technologies. Most notable projects include Manitoba Children’s Museum, Cornish Library Addition & Restoration and the Muscowpetung Powwow Arbour

For more information, visit https://www.wolfromeng.com/
For more information about RAW and previous iterations visit: https://www.raw-almond.com/

Pearce+ 公式サイト
https://pearce-plus.com