The project for the Hôtel Buddha Bar involved creating a bespoke wine cellar to separate the restaurant room and turn it into a private space for around ten people, with the special feature of incorporating a wine by the glass dispenser.

The wine cellar has a storage capacity of 220 bottles, and is equipped with inclined display shelves and a ladder to access the bottles. The cellar was designed in black wood with chrome finishes and three glass sides. The right-hand side was dedicated to serving red wine, while the left-hand side was reserved for white wine. The wine cellar was designed by Avintage Sur Mesure in the Prestige range and photographed by Olivier Rolfe.