For those of us more comfortable in minimalist settings, a richly ornate interior can quickly seem like a blur. Just too much of everything.

对于那些在极简主义环境下更舒适的人来说，一个华丽的室内很快就会显得模糊。一切都太多了。

Yet, we also love restorations, sensitive and intelligent repurposing of spaces and buildings that have their own intriguing histories and possess that elusive patina that is impossible to fake or create from scratch. And when a restoration works, we can forget all about minimalism.

然而，我们也喜欢修复，敏感和聪明的空间和建筑重新用途，有自己有趣的历史和拥有难以捉摸的帕蒂纳是不可能伪造或从头创造。当修复成功的时候，我们可以忘记所有的极简主义。

Beefbar Paris is definitely not minimalist but it is a restoration that works. The richness is an asset and the environment is believable, not fake or excessive.

毕法尔巴黎绝对不是极简主义者，但这是一种可行的修复。财富是一种资产，环境是可信的，而不是假的或过度的。

Beefbar Paris is Monaco-born restaurateur Ricardo Giraudi’s latest restaurant – apparently his 15th in total. It is one of three Beefbars opened this year, the others being in Dubai and Mykonos. If we are counting correctly, the total Beefbar count is now seven, with Luxembourg, Riyadh, Rome and Tulum lined up next.

巴黎比法尔是摩纳哥出生的餐厅老板里卡多·吉拉迪的最新餐厅，显然是他的第15家餐厅。这是今年开设的三家牛肉酒吧之一，其他三家都在迪拜和米科诺斯。如果我们的计算是正确的，那么毕法尔的总数现在是7，卢森堡、利雅得、罗马和托姆排在第二位。

Although the Beefbar ethos initially included ‘refined simplicity’ as a characteristic, in this magnificent Parisian restoration, Giraudi and Emil Humbert and Christophe Poyet have definitely abandoned any attempt to embrace simplicity.

虽然Beefbar的精神最初包括‘精致的简单’作为一个特点，在这宏伟的巴黎修复，吉拉乌迪和埃米尔亨伯特和克利斯朵夫波耶明确放弃了任何尝试拥抱简单。

Humber and Poyet are the founders of the Monaco-based Humbert - Poyet who have previously designed Beefbars in Hong Kong, Mexico and Monaco.

亨伯和波耶是摩纳哥亨伯特的创始人。

In the Paris edition, the trio has focused on another aspect of the initial Beefbar ethos: Daring. Located in the 8th arrondissement, within views of the Eiffel tower, Beefbar Paris is nothing less than the rebirth of an Art Nouveau masterpiece created in 1898 as the Lamgham Hotel by architect Emil Hurtré with breathtaking walls painted by Jules Wielhorski.

在《巴黎版》中，三重奏专注于最初的壮士精神的另一个方面：大胆。位于巴黎第8区，在埃菲尔铁塔的景色里，比1898年创建的艺术努瓦乌杰作的重生少一点，因为建筑师EmilHurt在1898年创建的Lambingham酒店，墙上画了由朱尔斯·维勒霍尔斯基(JulesWelhorski)画的令人叹为观止的墙。

The space was walled up during World War II to protect it from the Nazis and then forgotten till 1983 when it was registered as a historical monument and forgotten again.

这个空间在第二次世界大战期间被围起来，以保护它免受纳粹的攻击，然后被遗忘，直到1983年它被登记为一座历史纪念碑，并再次被遗忘。

In their daring, the trio has now taken on the challenge of brining a dilapidated, protected project to productive and elegant use in today’s Paris.

在他们的大胆，这三人现在已经承担了挑战，把一个破旧的，保护的项目，以生产和优雅的用途，在今天的巴黎。

The restoration of both the paintings and the architectural detailing was first in order, followed by adding the strong colours and modern furnishings that would fit the Art Deco environment perfectly.

首先恢复绘画和建筑细节，然后添加强烈的色彩和现代家具，以完美地适应装饰艺术环境。

It is a stunning feat that deserves the attention it is already getting. Since 2005, when the first one opened in Monte Carlo, Beefbars have become meat eaters’ luxury destinations. The Paris edition takes the Beefbar story to another level with its strong statement of preserving what is already great in design and architecture. Tuija Seipell.

这是一个令人叹为观止的壮举，值得关注它已经开始了。自2005年以来，当第一个在MonteCarlo中打开的时候，加强酒吧变成了“食肉者”的奢侈目的地。巴黎版将这一加强的故事带到另一个层面，它的有力声明保留了在设计和建筑方面已经很好的东西。TuijaSeipell。

Photography: Francis Amiand

摄影：弗朗西斯·阿米德