Guinguet Prif Swyddogaeth: Bwrdd Gweini Colofn by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 Gwobr Efydd A' Design Award in Dylunio Dodrefn Competition Category.
EfyddDodrefn· 2021
Guinguet Prif Swyddogaeth: Bwrdd Gweini Colofn
Client: Quiso Sarl
Gwobr Efydd A' Design Award Winner in Dodrefn Category
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- Verified Award Winner
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The Design
About Guinguet Prif Swyddogaeth: Bwrdd Gweini Colofn
Testun Llyfr: Mae Guinguet yn fwrdd gweini colofn a gynlluniwyd i'w ddefnyddio wrth ymyl byrddau bwyta bwytai. Mae'r bwrdd yn cynorthwyo â pharatoi a phlatio bwyd o flaen gwesteion. Mae coes flaen blygedig yn caniatáu i'r wyneb ymestyn dros y bwrdd bwyta, fel nad oes bwlch yn aros rhwng y ddau, hyd yn oed gyda byrddau crwn. Mae wyneb y bwrdd yn dilyn y trosolwg hwn, a daw'r siâp sy'n deillio o hyn ag ymddangosiad tebyg i anifail. Mae uchder y gweini'n addas ar gyfer gwaith sefyll. Gwneir Guinguet o bren derw gan ddefnyddio technegau traddodiadol ynghyd ag offer digidol. Gosodir drôr o dan y silff, a gellir ychwanegu bwrdd torri o bren ffawydd.
The Recognition
About the Gwobr Efydd A' Design Award
Mae Guinguet Prif Swyddogaeth: Bwrdd Gweini Colofn yn enillydd Gwobr Efydd A' Design Award, cydnabyddiaeth hynod fawreddog a roddir i ddyluniadau rhagorol sydd yn nodedig am greadigrwydd, dyfeisgarwch a chraffter. Mae enillwyr Efydd yn arteffactau medrus iawn a thrawiadol o greadigol sydd yn dilysu profiad helaeth, dychymyg a dyfeisgarwch eu dylunwyr. Disgwylir i Guinguet Prif Swyddogaeth: Bwrdd Gweini Colofn fod yn wrthrych uchel ei fri, a edmygir ac a anwylir, sydd yn nodedig o broffesiynol ac arloesol. Mae'r dyluniad buddugol hwn o Wobr Efydd A' Design Award yn ymgorffori arferion gorau mewn celf, gwyddoniaeth, dylunio a thechnoleg, ac yn rhagorol am ei sylw i fanylion. Mae Guinguet Prif Swyddogaeth: Bwrdd Gweini Colofn yn bodloni anghenion yn odidog, yn cyffwrdd â dyheadau, yn swyno teimladau ac yn apelio at chwilfrydedd.
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
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