In the mind of a Michelin-starred chef, a single dish is not a single dish at all but a unit of a meal. The first course of a meal makes the second course feel possible because it has primed the palate. The third course could not happen without the second, and the fourth course would be unsatisfying if the third were not present. Chefs make every part of a meal better by thinking about the meal as a whole, which is not something a diner is necessarily aware of. The diner simply feels the relationship of each course to the others.
A good residential architect thinks of a house as a unit of a meal, too. The entrance to a house, the hallway to the living room, the way that a double-height room leads to a room below or the way that a view from one room opens onto a view from the next – all of these elements must make the visitor feel that the house is unfolding in a way that feels consistent, a way that feels thought out and a way that feels inviting. For Residential Architects London, contact https://www.rbddesign.com/architects-design/residential-architecture-london/
Both professions are aware of the power of contrast. In a kitchen, the chef might serve one dish and then another that is starkly different, perhaps something rich and then something light or something hot and then something cold. A residential architect might serve up a lot of contrast between rooms, too. A kitchen can seem dark if it’s right next to a living room with big windows. The hallway to the living room can seem shorter than it is if it’s lined with low ceilings. The rooms above the ground floor can feel larger and more spacious if the ceiling is high. In both kinds of design, contrast can be used to make an element feel more like itself.
