Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa by Patrick Sarran

Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 Kyautar A' Design Award ta Tagulla in Ƙirar Kayan Ɗaki Competition Category.

TagullaKayan Ɗaki· 2021

Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa

by Patrick Sarran

Client: Quiso Sarl

Kyautar A' Design Award ta Tagulla Winner in Kayan Ɗaki Category

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Verified Award Winner

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View at A' Design Award Press Release Award Badge

Colors

The Design

About Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa

Rubutun Littafi: Guinguet tebur ne mai ƙafa da aka tsara don amfani a gefen teburin cin abinci a gidajen cin abinci. Teburin yana taimakawa wajen shirya da adana abinci a gaban baƙi. Ƙafar gaba mai lanƙwasa tana bawa saman tebur damar isa har zuwa saman babban teburin cin abinci, don haka babu wani gibi da ke rage tsakanin su biyu, ko da a kan teburan zagaye. Saman tebur yana bin wannan fitowar, kuma sifar da ta samu tana kama da ta wani dabba. Tsayin hidimar ya dace da aikin tsaye. An yi Guinguet da itacen oak, ta amfani da dabarun gargajiya haɗe da kayan aikin dijital. An sanya akwatin ajiya a ƙarƙashin shelf ɗin, kuma ana iya ƙara allon yanka na katakon beech.

The Recognition

About the Kyautar A' Design Award ta Tagulla

Zanen Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa ya lashe Kyautar A' Design Award ta Tagulla, wata karramawa mai tsananin daraja da ake bai wa zane-zane na musamman waɗanda ke da ƙirƙira, basira da hikima. Waɗanda suka lashe kyautar Tagulla kayayyakin fasaha ne masu ƙwarewa da ƙirƙira mai ban mamaki waɗanda ke tabbatar da babban gogewa, tunani da dabarun masu zanensu. Ana sa ran zanen Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa ya zama abu da ake girmamawa sosai, ake sha'awa da ƙauna, mai ƙwarewa da ƙirƙire-ƙirƙire. Wannan zane da ya lashe Kyautar A' Design Award ta Tagulla yana haɗa mafi kyawun ayyuka a fasaha, kimiyya, zane da fasahar zamani, kuma yana da kyau saboda kulawarsa ga cikakkun bayanai. Zanen Guinguet Aikin Farko: Tebur Hidima Mai Ƙafa yana biyan buƙatu da kyau, yana taɓa sha'awa, yana jan hankalin zukata kuma yana jawo sha'awar sani.

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