A sort of Baltard pavilion in the inner suburbs of Asnières-sur-Seine. An old market dating back to the XIXe The Halle Flachat is a magnificent example of a building from the 19th century, with the charm of its time, with its ochre bricks and metal structure. From 11 September, this historic setting, the Halle Flachat, will be welcoming businesses for local meetings. In every sense of the word: close by its conviviality, strengthening professional ties, but so far away, so close to the offices of many companies.
Situated between Bois-Colombes and Bécon-les-Bruyères stations, this new site is only a quarter of an hour's walk from the Les Bruyères business districtThe same is true of Levallois-Perret. Similarly, it takes just as long to get there from La Défense or Paris Saint-Lazare, including the Transilien. The station was enlarged at the time following work by Eugène Flachat, who was responsible for designing major rail projects such as the Paris to Saint-Germain line and the Gare de l'Ouest, the forerunner of today's Paris Montparnasse.
Before opening its doors more widely to professional meetings, the Halle Flachat had already begun operating in 2023, but only in fine weather. With a living space with a guinguette spirit popular with local residents, not least for its vast terrace. But from the outset, the restaurant was intended to be used all year round, summer and winter alike. Owned by the Asnières-sur-Seine town council, the establishment closed its doors at the end of summer 2024, after a second season, to carry out major works, particularly in terms of heating and insulation.
To give this new gourmet hall its full dimension, the renovation, carried out by Lyon-based Looking for Architecture, also involved the creation of four corners focusing on grilled meats, fish and vegetables. As for the latter, it revolves around French and Italian flours, offering pizzas served by the slice as in Rome, as well as socca from Nice. " I really wanted to bring this speciality that reminds me of my grandmother and that you don't find very often in Paris. "Tom Gargonne, founder of this gourmet market, explains that the project has been supported by the region and Asnières town council, as well as by Réseau entreprendre 92, the France Active association and the ethical bank La Nef, in line with the project's commitment to eco-responsibility.
" Like most food courts, I could have put an Asian food stand here and there, with flavours from Argentina or the Middle East.says the operator of Halle Flachat. But I decided to work a more authentic offerThe idea is to share and enjoy. We've had the same approach from the start: seasonal produce, mostly from direct producers. ". The range includes cheeses and cured meats from Auvergne, where Tom Gargonne's family is partly from, and a wine cellar alongside the food stalls.
Open to the public from Thursday to Sunday, the venue is reserved for business clients at the beginning of the week with a 750 m² playground ideal for all types of event. As a whole, the venue can accommodate up to 250 people seated indoors, and 350 people for cocktails. " From Monday to Wednesday, and even on Thursday mornings for half-day study sessions, we can take the space private, or organise semi-private sessions if companies are willing to share the room. "says Tom Gargonne. It's the perfect place for study days, but also for after-work parties or more festive evenings, all punctuated by team-building activities.
Activities, wine tasting and cookery classes
Among other events, Tom Gargonne talks about wine tastings, musical quizzes or external interventions. " I come from a cultural background, so I have a pretty good address book. It's a great way to get to know people", explains this former short-film director who has now moved into the restaurant business. For example, while the Halle Flachat had already welcomed companies in the past, without its offer being as formalised as it is today, the Ligue d'improvisation de Paris was able to take part in one or other of these events. " It's fun for us to offer something a little different from a close-up magician. "he stresses.
But what's new this autumn is above all the laboratory that the venue has acquired as part of its renovation. A space in its own right, with everything you need to organise from cooking workshops and meetings. Or both. Soon to be separated from the centre of the hall by large bay windows, this laboratory can be used as a meeting room for around thirty people. But the space can also be split in two by a partition, allowing one part of the group to enjoy a creative activity while the other meets to discuss a more professional issue.
Until the neighbours move in, this laboratory can even be booked during the day on Thursdays and Fridays. If word-of-mouth has worked so far, Halle Flachat is now extending its services to the whole of Paris. its distribution to businesses and meeting organisers by being present on specialist event platforms such as Kactusalready, and probably soon 1001Rooms and Privateaser.
