The Alstom Hall was the central building of Saint-Ouen’s industrial district.
This imposing structure—comprising two parallel halls over 1.5 hectares—has now become the heart of the Docks district. A mobility hub combined with a shared car park to the west on Rue des Bateliers, and the Fabriq housing to the east on Rue Dalhenne, anchor the hall within this new urban framework.
Conceived as “capable spaces”, the halls, through their change of use, take on the “colour” of the district in which they are located, without losing their identity. The southern half-hall keeps visible the long perspective of the steel structure extending over 200 m. The northern half-hall accommodates new uses based on the reversible “box within a box” principle.
To the east, the Design Manufacture houses the Saguez group; to the west, the food hall developed by the Frey group brings together the food market, restaurants, a co-working space, a multi-purpose hall and a cooking school.
Over the past few decades, these industrial halls have become a universal urban imaginary. They embody conviviality, appropriation and creation across the widest range of project scenarios. In the Docks district, they evoke the great transformations of our time: the ways we move, live, work, and reinvent collective life.

The hall was built between 1920 and 1924 as part of post–First World War reconstruction. The elongated volume—234 m long and 66 m wide—laid out on an 8.33 m structural grid, can accommodate multiple functions at the heart of the future eco-district.
The hall features a steel frame supporting a reinforced concrete roof, punctuated by translucent wired-glass rooflights, probably replaced since the original construction.

The hall is not listed, but it is recorded as part of the municipality of Saint-Ouen-sur-Seine’s remarkable heritage.

Interventions:
Delivery of the shell and interior fit-out of the Food Hall within the Alstom Hall building.
It accommodates restaurants, food counters, a food market, a co-working space, a multi-purpose hall and a cooking school.
Retention of the existing steel structure.
Addition of a prefabricated modular timber structure for the new volumes.