PJMARES

Time 2020-11-08 17:05:03

Web Name: PJMARES

WebSite: http://pjmares.com

ID:109189

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The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Nomax steel structure, Walnut veneer, black plywood, PJMARES mint, Arabescato Marble In this beautiful house from the early 1900's in the centre of Antwerp, our extensive Nomax kitchen is the binder between the new and the old part of the house. It was a marriage made in heaven. The beautiful marble worktop refers to the use of false and real marble elements that can be found throughout the old part of the house. these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader Steel Aluminium powdercoated structure, Santa Violet Marble, Caravan Alu sidings laquered, bleached grey oak, pjmares pink grey perfo A PJMARES take on a high-end living cabinet, delicat Santa Violet Marble and subtle perforated doors. A place to store your preferred liquor and even an integrated bucket for your icecubes. these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader Concrete ceiling, tainted Oak floor, Nomax steel structure, Black oak, Nougat Pink, Polaris HPL and Grand Antique Marble The beautiful new office of construction company ABS bouwteam needed a new place where guests could be received and where employees could have lunch. A structured concrete ceiling was installed that made the space cosy and at the same time dynamic. The space was equipped with a Nomax kitchen from where lunch is served every day. A wall in racks is available to show all recent ABS realisations. Mix the flour, Jungle Oats and grated coconut with the sugar. Melt the margarine and add sodium bicarbonate and honey. Add it all together, knead it to a dough and roll it flat.Put the dough in a flat oven tray and heat to 150° for 25 to 30 minutes. Let it rest for a while and then cut it up into dice. Take one of these tasty magic cubes every half hour for continuous energy. Mix the flour, Jungle2 coffee cups of flour2 coffee cups of “Jungle Oats”2 coffee cups of grated coconut1,5 cups of sugar250 grams of margarine2 big spoons of honeydark chocolate2 teaspoons of sodiumbicarbonate The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. A ‘landmark’ literally means a geographic feature used by explorers and others to find their way back or through an area. The main concept of the interior of Art Brussels 2013 is to create ‘an art city’.Throughout the 2 halls of Art Brussels several interventions and modules will be spread. The Cinema,The Stage and First Call Square become important landmarks visible from a distance. The visitor follows and reads colored groundmarks, referring to an enlarged subway plan, which will lead him to his destination.Clear orientation and understanding of the big fair is a must. Open space is important in this design. For this, we place all loose and movable furniture within a given territory. Hereby a natural, dynamic Art Brussels arises, which will be determined by the visitor. (In collaboration with Walt Van Beek, vintage selection by Frank Pay) Steel Aluminium powdercoated structure/portoro marble, waxed bleu grey hot rolled steel and a touch of pjmares pink. This sideboard combines the classic Portoro marble with waxed blue-grey hot rolled steel and pink lacquered perforated HPL. A recess in the top invites you to show off that vintage whisky or is the ideal place to gather all the ingredients for your favourite cocktail. This sideboard does love a party! these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader A little gem in a fab place.This small kitchen has all you want and could need in this holiday retreat by Lava Architects Nomax steel structure, Black oak, Waxed blue-grey hot rolled steel, British racing green lacquer, Polaris HPL and Belgian Blue stone. A nicely composed mix of perfectly ripened cheeses; well-balanced between strong, smooth, classic and adventurous. Every cheese a jewel, displayed on a well loved wooden board and complemented with touches of nuts and colorful fruit.The Comté de Jura and Tomme de Savoie are regular guests, as is a rich variety of bread. Red wine completes the picture, perhaps from the Ardèche. Or better still, some elegant, cheese-loving Belgian beer. An eye for detailA nose for ripenessA balanced soulAmazing cheese these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Our DWS is like a cameleon. Due to his everchanging apearance it fits everywhere.It can be bright and in your face, or understated and discreet,but always special and never dull. We create our own collection of refined, timeless design and interiors.We are inspired by natural and warm materials that are meant to agebeautiful, such as wood, steel, marble and leather.Every piece we create becomes more beautifulover time. This ‘design for use’ philosophy ensurestimeless and iconic products, while still feeling verycontemporary. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The highest kitchen in Belgium.Build on the 41st floor of the UPSIDE building located in the port of Brussels. Stainless steel, black oak, walnut, Carrara marble and colored details.An open NOMAX island of 6 meter long. these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader A beautiful unused space in the former warehouse of the 'Société Anonyme de Navigation Belge-Americaine' SANBA became the canvas for Bar Sanba. The Société owned 23 ships that provided shuttle service between America and Antwerp between 1872 and 1929. The space owned by the Communication Agency Oona wanted SANBA to become a meeting place, a co-working space, a café, a lunch bar and the playground for the Oona's, who hold meetings there, flee their colleagues or build wild parties. It is an adventurous place with a tropical touch that makes you dream of crossing the ocean to the new world in the spirit of those who did so more than 100 years ago. The space owned by the Communication Agency Oona wanted SANBA to become a meeting place, a co-working space, a café, a lunch bar and the playground for the Oona's, who hold meetings there, flee their colleagues or build wild parties. It is an adventurous place with a tropical touch that makes you dream of crossing the ocean to the new world in the spirit of those who did so more than 100 years ago. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The rebirth of cool.The rejuvenation of a beautiful house by achitect Nachman Kaplansky. This house dating from 1936 was designed by the Russion architect architect Nachman Kaplansky in the New Pragmatism style. New owners W&B fell madly in love with this house when they bought it in 2013. Ilse Breens lead the restauration and refurbishment of the architecture, PJMARES designed an interior that gave it a contemporary feel without loosing touch with its original soul and made it a happy place for the owners coming home after a stressfull day and enjoy each others company.Teak, white lacquer, a NOMAX island, a lot of gold and some PJMARES colors. Clean the asparagus and remove the skin from the ginger. Peel the scampi’s and remove the intestinal tract. Slice the ginger. Cut the asparagus into four pieces and steam them for 5 to 10 minutes, depending on the size. Steam the samphire for about 2 minutes. Stir fry the ginger on a hot fire and add thesteamed asparagus. Stir them well, they need to slightly caramelize. Add the steamed samphire at the end and pour the oyster sauce. Stir again and that’s that. Stir fry the scampi’s briefly in another wok pan. Spread the asparagus with samphire in a bowl and place 2 or 3 scampi’s on top. 12 to 16 scampi’s,16 to 20 firm white asparagus,oyster sauce, fresh ginger,1 to 2 handful of samphire The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. When Davy, the chef of restaurant VERANDA needs some time off from the crowd you ll might find him in his private office. A luxurious dark green carpet. Colored wood custom made grids.  A bookshelf light fixture is the cherry on the cake. The pasta: Slice the pumpkin, remove the seeds, sprinkle with olive oil and salt and bake for 40 minutes in the oven at 180° Mix the flesh with Parmesan cheese, honey, cinnamon and a bit of hazelnut butter. Fill the pasta with the pumpkin mix and boil. Chorizo: Spice up the mixed minced meat with a spices mix. Blend ancho chilies, pasilla chilies, pureed tomatoes cumin and spring onion and add it to the minced meat. Fry to a crust in a pan. Prepare the plate with fresh herbs and spicy curls mustard greens and vinaigrette of equal parts vinegar honey, white wine vinegar, and extra virgin olive oil. 1 pumpkin,parmesan cheese,honey, cinnamon,hazelnut butter,minced meat, fresh herbs,curly mustard greens.spices mix.ancho pasilla chillies,tomato paste, cumin,spring onion.  The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. For their 50th anniversary, MONAR ANTWERP invited 50 brands for a unique collaboration.PJMARES was part of this amongst other established brands like ADIDAS, FILA, KOMONO, KATY PERRY 'MONAR' orange Powder coated steel, 3 types of Belgian marble ( Belgisch Rood, Saint-Anne & Gris d'Ardenne ) Nomax one is a small module fit for studio s and small appartments. Fitted with a black watertap, black sink, an oven and a dishwasher it is ready to entertain your guests. They were installed in 8 studio-appartments on top of the ABS-bouwteam company building Mix the flour, Jungle Oats and grated coconut with the sugar. Melt the margarine and add sodium bicarbonate and honey. Add it all together, knead it to a dough and roll it flat. Put the dough in a flat oven tray and heat to 150° for 25 to 30 minutes. Let it rest for a while and then cut it up into dice. Take one of these tasty magic cubes every half hour for continuous energy. Mix the flour, Jungle 2 coffee cups of flour2 coffee cups of “Jungle Oats”2 coffee cups of grated coconut1,5 cups of sugar250 grams of margarine2 big spoons of honeydark chocolate2 teaspoons of sodiumbicarbonate these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Nothing more then the brutal unfinished interior of a shop, a lick of paint, a dash of color and great PJMARES furniture. An empty shop in the Antwerp city center was converted into a sparkling pop-up for the ROOS VAN DE KERCKHOVE fashion label. Colors are at the center of the show in the clothes as wel as in the interior. It was a candy shop for grown up girls! The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. A bit like the screensaver of Windows 95. With the bug. Of course. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Rince the clams under running water and check for those sneaky sand clams. Prepare everything else: chop the shallot, garlic and chili. The celery can be a bit chunkier. Pour the olive oil generously in a large casserole. Heat the oil and fry the shallot. Add the garlic, ginger and chili. After a minute or so, add the celery and cherry tomatoes and let it mingle for about two minutes on a medium heat. Now turn up the heat to maximum, pour the Nouilly Prat, add the clams and give that pepper grinder a good workout. Place the lid on the casserole so the clams can cook in the steam. Shake it up from time to time. As soon as most shells have opened, take the casserole off the cooker. It doesn’t take more than a couple of minutes. You don’t want to leave it on too long, because the clams get chewy and small. Meanwhile, you’ve cooked the spaghetti al dente in salty water. Try to time it well so both are ready at the same time. Drain the pasta and add it to the casserole with the clams. Finish it off with the chopped parsley and mix it well. Serve immediately in bowls. Buon appetito. 1200g fresh clams,300g of spaghetti grano duro,1 branch of green celery,1 grape of cherry tomatoes,1 chili pepper, 1 Shallot1 spoonful of fresh ginger1 clove of garlic, flat parsley1 glass of Nouilly Prat,olive oil, pepper, salt these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Inspired by a little diners table at a Burger King Tom saw in Harlem 15 years ago. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The pasta: Slice the pumpkin, remove the seeds, sprinkle with olive oil and salt and bake for 40 minutes in the oven at 180° Mix the flesh with Parmesan cheese, honey, cinnamon and a bit of hazelnut butter. Fill the pasta with the pumpkin mix and boil. Chorizo: Spice up the mixed minced meat with a spices mix. Blend ancho chilies, pasilla chilies, pureed tomatoes cumin and spring onion and add it to the minced meat. Fry to a crust in a pan. Prepare the plate with fresh herbs and spicy curls mustard greens and vinaigrette of equal parts vinegar honey, white wine vinegar, and extra virgin olive oil. 1 pumpkin,parmesan cheese,honey, cinnamon,hazelnut butter,minced meat, fresh herbs,curly mustard greens.spices mix.ancho pasilla chillies,tomato paste, cumin,spring onion.  these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. these documents are in the open pdf format. for most systems a standard viewer is present. if not please download free acrobat reader The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Steel, a combination of woodtextures, some textiles and a dash of colour. This early PJMARES interior still holds its ground. BB bought together with 9 other couples this abandoned schoolsite close to the Gent Dampoort trainstation. Arch Wim Depuydt was awarded for his design of the site. PJMARES was invited for the design of the interior of this sunny and very charming rooftop apartment. Our original aim was not to create a beautiful kitchen, but a wonderful piece of designer furniture on which you happen to do the cooking, where the olive oilhappens to be and the aroma of the warm apple crumble happens to rise from.Like the Italians, we believe that the kitchen is not a separate place, but the natural and essential center of the house. The kitchen is alive, the heartbeat of the house, giving the love for great foodand wonderful conversation. So, a Nomax kitchen is designed to be used, and can take a bit of mess. It is not a wall-to-wall storage room or an industrial cooking facility.A Nomax kitchen is an integral part of life at home. Many chefs have a Nomax kitchen at home, because it brings them back to the essence of their craft, and to a more intimate experience: the joy of cooking in a quality environment for a selective audience,friends and family alike. Clean the asparagus and remove the skin from the ginger. Peel the scampi’s and remove the intestinal tract. Slice the ginger. Cut the asparagus into four pieces and steam them for 5 to 10 minutes, depending on the size. Steam the samphire for about 2 minutes. Stir fry the ginger on a hot fire and add thesteamed asparagus. Stir them well, they need to slightly caramelize. Add the steamed samphire at the end and pour the oyster sauce. Stir again and that’s that. Stir fry the scampi’s briefly in another wok pan. Spread the asparagus with samphire in a bowl and place 2 or 3 scampi’s on top. 12 to 16 scampi’s,16 to 20 firm white asparagus,oyster sauce, fresh ginger,1 to 2 handful of samphire. Mix the sugar with the butter until you get a nice smooth paste. Add the eggs one by one. Don’t rush! Every egg has to be dissolved before you add the next. You’ll thank me later. Then spoon-feed the flour and baking powder, nice and slow. Now pour a little bit of milk and a flask(2ml) of amond extract, 70g crushed walnuts and finally, 125g of ground quality dark chocolate. Give it another good stir and pour the mix into the buttered-up oven tray. Heat the oven to 150° and try to think of something else for 80 minutes. Let it cool a bit before you take it out of the cake tin and then let it cool some more.Hint: before you wolf it down in minutes, remind yourself it’s even better the next day.250 g butter at room temperature300 g fine sugar4 eggs325 g flour2 coffee spoons of baking powdera splash of milk1 small bottle of almond extract (2 ml)70 g crushed walnuts125 g crushed quality dark chocolate  A nicely composed mix of perfectly ripened cheeses; well-balanced between strong, smooth, classic and adventurous. Every cheese a jewel, displayed on a well loved wooden board and complemented with touches of nuts and colorful fruit.The Comté de Jura and Tomme de Savoie are regular guests, as is a rich variety of bread. Red wine completes the picture, perhaps from the Ardèche. Or better still, some elegant, cheese-loving Belgian beer. An eye for detailA nose for ripenessA balanced soulAmazing cheese Dissolve the yeast in lukewarm water. When dossilved, add the milk, flour and sugar. Kneed it to a dough and let it rest for 40 min. Kneed again and roll it to balls of about 45g. Roll the balls to discs of a about 1,5cm with a rolling pin. Fold them in two and let rest for 25 min. Cut baking paper in the size of the buns. Steam the buns on the baking paper in the steam basket with the lid on. Preheat the oven to 200°, cut the chicken and ginger. Add the soy sauce, peanut oil and sriracha sauce. Mix it all up and let marinate for about 20 min. Chop the spring onion, cilantro, jalapeño peppers and cucumber into small cubes. Put the tray in the oven for about 25 min. Remove the dish from the oven and add the grilled sesame seeds. Oil the buns on the inside with sesame oil and fill with chicken, greens and cilantro. Finish it off with fresh pepper corns and grilled onions. The buns.130ml water, 120ml milk,490g of flour, 14g of fresh yeast ,20g of white sugar.Filling.2cm of fresh ginger,2 ts each of soy sauce,peanut oil Sriracha sauce,300g of chicken,spring onion grilled onions,1 ts of white sesame seeds,1 ts of black sesame seeds,tuft of cilantro,jalapeño peppers,cucumber, sesame oil,fresh pepper corns. Slice the tomatoes in half. Heat the pan, add olive oil and let the tomatoes simmer on medium heat. Chop the garlic and add once the tomatoes are sufficiently dissolved, to not burn the garlic. Pour an extra bit of olive oil and add the coarse sea salt, star anise and chili. Lower the heat and let simmer for 30 minutes. Boil the pasta in salted water to your own taste. Before you drain the pasta, add some of the water to the sauce and stir to a nice homogenous consistency. Add the pasta to the sauce and distribute on the plates. Tear the mozzarella in chunks and place on top of the pasta plate. Top off with a bit of olive oil and a handful of basil, some sea salt and black pepper. 600g of pasta,1kg of cherry tomatoes,3 star anises,8 garlic cloves,1 teaspoon of crushed chili,coarse sea salt,black pepper,buffalo mozzarella,olive oil,basil. Rince the clams under running water and check for those sneaky sand clams. Prepare everything else: chop the shallot, garlic and chili. The celery can be a bit chunkier. Pour the olive oil generously in a large casserole. Heat the oil and fry the shallot. Add the garlic, ginger and chili. After a minute or so, add the celery and cherry tomatoes and let it mingle for about two minutes on a medium heat. Now turn up the heat to maximum, pour the Nouilly Prat, add the clams and give that pepper grinder a good workout. Place the lid on the casserole so the clams can cook in the steam. Shake it up from time to time. As soon as most shells have opened, take the casserole off the cooker. It doesn’t take more than a couple of minutes. You don’t want to leave it on too long, because the clams get chewy and small. Meanwhile, you’ve cooked the spaghetti al dente in salty water. Try to time it well so both are ready at the same time. Drain the pasta and add it to the casserole with the clams. Finish it off with the chopped parsley and mix it well. Serve immediately in bowls. Buon appetito. 1200g fresh clams,300g of spaghetti grano duro,1 branch of green celery,1 grape of cherry tomatoes,1 chili pepper, 1 Shallot1 spoonful of fresh ginger1 clove of garlic, flat parsley1 glass of Nouilly Prat,olive oil, pepper, salt The pasta: Slice the pumpkin, remove the seeds, sprinkle with olive oil and salt and bake for 40 minutes in the oven at 180° Mix the flesh with Parmesan cheese, honey, cinnamon and a bit of hazelnut butter. Fill the pasta with the pumpkin mix and boil. Chorizo: Spice up the mixed minced meat with a spices mix. Blend ancho chilies, pasilla chilies, pureed tomatoes cumin and spring onion and add it to the minced meat. Fry to a crust in a pan. Prepare the plate with fresh herbs and spicy curls mustard greens and vinaigrette of equal parts vinegar honey, white wine vinegar, and extra virgin olive oil. 1 pumpkin,parmesan cheese,honey, cinnamon,hazelnut butter,minced meat, fresh herbs,curly mustard greens.spices mix.ancho pasilla chillies,tomato paste, cumin,spring onion.  Mix the flour, Jungle Oats and grated coconut with the sugar. Melt the margarine and add sodium bicarbonate and honey. Add it all together, knead it to a dough and roll it flat. Put the dough in a flat oven tray and heat to 150° for 25 to 30 minutes. Let it rest for a while and then cut it up into dice. Take one of these tasty magic cubes every half hour for continuous energy. Mix the flour, Jungle.2 coffee cups of flour2 coffee cups of “Jungle Oats”2 coffee cups of grated coconut1,5 cups of sugar250 grams of margarine2 big spoons of honeydark chocolate2 teaspoons of sodiumbicarbonate Pass by the PJMARES showroom in Rue Flanders and fall in love with your perfect kitchen.Continue to Rocco Pantalon, the plantshop at the corner of our street and pick your matching greens. Make sure to ask Ben for his secret recipe himself.Based on Los Cuerudos Mezcal, an agave-based spirit with a much smokier, richer flavor than the more familiar agave-based tequila.Los Cuerudos Mezcal,Supasawa seriously sourcocktail mixer,Spicy ginger beer. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. The buy button will link you to a form where we can ask you the right questions to help you further with this higlhy personalised item. Every year the MAD Brussels, the Brussels Centre for Fashion and Design, gives a stage to fashion designers during its festival MADIFESTO. PJMARES designed the scenography for the meeting between the designer and he international fashion press and realized it in the stately BIP building. The NOMAX kichten system is our signature product. We are inspired by natural and warm materials that are meant to age beautiful, such as wood, steel, marble and leather. Every piece we create becomes more beautiful over time. This ‘design for use’ philosophy ensures timeless and iconic products, while still feeling very contemporary.Get to know the design duo behind PJMARES: Peter-Jan Scherpereel and Tom Mares.PJPeter-Jan Scherpereel (1966) is a Belgian architect and one half of the brain behind PJMARES design studio.Nickname: PJ. Gifted spatial thinker.Instantly recognisable by his dark-rimmed specs.Scherpereel grew up the son of an architect.Design, interior, art and architecture were staples in his formative years.Loves sailing and skiing with speed. But cherishes above all the company of good friends, accompanied by a glass of fine wine and a tasty meal.Peter-Jan started his career as an independant architect and collaborated with multiple well-known offices.Nowadays he continues to take a keen interest in architecture, yet the focal point of his interest has moved increasingly towards interior and product design.MARESTom Mares (1983) is a Belgian designer and the other half of the brain behind PJMARES.Design fanatic. Coffee addict. Beard optional.Mares studied interior design in Ghent and at Sint-Lukas in Brussels.After completing his work placements at Fabiaan van Severen and Danny Venlet, he took a specialist year in Furniture Design at the KH Mechelen (now Lessius University College Mechelen), Where he ultimately joined forces with Dirk Meylaerts.After completing his work placement at his studio, the collaboration culminated in a partnership offer.An offer he couldn’t refuse.Together they designed and developed projects such as the Kaaitheater and The Hub Brussels.In 2007, Tom set up WE ARE NO DESIGN, a studio specializing in interior design projects for private customers, public spaces and scenic design for exhibitions and events.In 2012, Mares focused all his attentions on ‘Studio Showroom’.Shortly after, Peter-Jan Scherpereel joined the collective. Fast forward to 2014:Studio Showroom took on its current incarnation, a.k.a. PJMARES.

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