Guinguet Meja Pallayang Assompereng by Patrick Sarran

Guinguet Meja Pallayang Assompereng by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award Tambaga in Desain Furnitur Competition Category.

TambagaFurnitur· 2021

Guinguet Meja Pallayang Assompereng

by Patrick Sarran

Client: Quiso Sarl

A' Design Award Tambaga Winner in Furnitur Category

12,103

Verified Award Winner

Verify Award Status for #122879

View at A' Design Award Press Release Award Badge

Colors

The Design

About Guinguet Meja Pallayang Assompereng

Guinguet iyanaritu meja pallayang assompereng iya naranciangngé untuk ripake ri seddéna mejang nanré ri rumah nanré. Meja énné mattulung ri laleng pallesangngé sibawa pattaroang nanré ri yolona tamué. Ajé mola ri yoloé ripésso' nasaba iyaro naullé topu-topu-na leppe' ri yasé'na mejang nanré, jaji dé'gaga alé-alé ri antara duwa mejaé, muwi ri mejang malebbu. Topu-topu mejaé maccowériwi pésso'éro, na wettu bentu' iya assulukengngé mancaji sinrupa olokoloé. Tanré-na meja énné cocok untuk jama-jama tettong. Guinguet ripancaji polé ri aju oak, siyakkeda cara tradisional na alat digital. Séddi laci ritaroi ri yawana rakéna, na séddi papan pallesangngé polé ri aju beech weddingngi ritambahi.

The Recognition

About the A' Design Award Tambaga

Guinguet Meja Pallayang Assompereng iyanaritu pakoro A' Design Award Tambaga, pakalebbi iya malompo tongeng iya ripabbere ri desain luar biasa iya riissengngi nasaba kreativitas, kecerdikan sibawa ketajaman. Pakoro Tambaga iyanaritu artefak iya terampil sibawa mappabbura kreatif iya mappabbentuk pengalaman iya maega, imajinasi sibawa kecerdikan tau mabbuat. Guinguet Meja Pallayang Assompereng ripakkirangngi mancaji objek iya ripakalebbi, ripuji sibawa rirennu, profesional sibawa inovatif. Desain pakoro A' Design Award Tambaga iyae mappasilaong praktik tepat ri seni, sains, desain sibawa teknologi sibawa makessing nasaba perhatiannna ri detail. Guinguet Meja Pallayang Assompereng mappabbura kebutuhan makessing, mappakkela keinginan, mappabbentuk perasaan sibawa mappabbura rasa penasaran.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: Form follows function, said Luis Sullivan. This pedestal table comes above the table it fits into, in a real or simply suggested way. This interpenetration induces the front foot shape. The tabletop design still shows this projection and the form then takes on an animal-like appearance.
Like stage valets, different in colour, they are sculptures in dialogue.
Dimensions & Packaging: Overall dimensions: W x D x H = 550 x 472 x 820 mm
Shelf height 760 mm for bridging tables up to 750 mm high
Under-shelf drawer 300 x 300 x 50 mm useful
Optional beech cutting board 600 x 290, 22 mm thick
Tags: Table de service, guéridon, table de découpe, cutting board, pedestal table, desserte
Production Technology: This product is made of oak wood, according to a traditional technique revisited by digital technologies. Although very simple, it required a fine tuning to obtain rigidity and stability. As all our furniture, it is made to last. It has to withstand the important constraints of a mobile object intended for restoration. It must be easily repaired using techniques available anywhere in the world.
Design Challenge: The main difficulty was technical. The prototype lacked rigidity due to the overhang of the table top and the connection with the bent foot.
Research: The restaurant is a high-risk performance around a table. Waiters must have absolute confidence in the accessories they use. These only have interest in the service quality and gesture they provide. Today's restaurant tables are often round. As the circle shape is not inclusive, there is no simple form to enlarge it. Going over it creates continuity.
The serving height gives better posture. The stage effect brings more attention to the show.
Inspiration: The Odette restaurant in Singapore is renowned for its French cuisine. It practises Service au Gueridon, an expert way to prepare plates in front of the guests, with its codes and good manners.
Working this way is a form of intimate show at close range with a small dedicated serving table where one cuts and sets up with virtuosity under the guests' eyes.
I had the idea to interpret this as a tiny theatre stage, placed on a level slightly above the table, so as to bring the show even closer, regardless of the shape of the restaurant tables.
Project Duration: This project was carried out in Toulouse France in February 2019, especially for the Odette restaurant.
Operation Flow: There is no discontinuity between the table and the pedestal table, no empty space between the two. In this way, the show becomes a performance in great intimacy between the waiter and the guests. They can detail the perfection of the gesture which must be perfect. If a cutting board is used, the plate is placed right at the front.
They can see the texture of the food, smell it.
Patents: Copyrights belong to Patrick Sarran
Image Credits: Patrick Sarran