Perunggu Furnitur · 2021
Guinguet Meja Saji Berkaki Tunggal
- A' Design Award Perunggu 2021 in Furnitur
- CLIENT: Quiso Sarl
- Estimated Number of Design Views: 12,103
- Verification code CC8A8A6E14 · Verify this award
Colors
About Guinguet Meja Saji Berkaki Tunggal
Guinguet adalah meja saji berkaki tunggal yang dirancang untuk digunakan di samping meja makan restoran. Meja ini mendukung proses penyiapan dan penataan hidangan di hadapan para tamu. Kaki depan yang melengkung memungkinkan bagian atas meja menjangkau hingga ke atas meja makan, sehingga tidak ada celah tersisa di antara keduanya, bahkan pada meja berbentuk bundar. Permukaan meja mengikuti tonjolan tersebut, dan bentuk yang dihasilkan memberikan kesan menyerupai sosok hewan. Ketinggian penyajiannya sesuai untuk pekerjaan sambil berdiri. Guinguet dibuat dari kayu ek dengan teknik tradisional yang dipadukan dengan peralatan digital. Sebuah laci ditempatkan di bawah rak, dan talenan dari kayu beech dapat ditambahkan.
About the A' Design Award Perunggu
Guinguet Meja Saji Berkaki Tunggal adalah pemenang A' Design Award Perunggu, pengakuan yang sangat bergengsi yang diberikan kepada desain luar biasa yang dicirikan oleh kreativitas, kecerdikan, dan ketajaman. Pemenang Perunggu adalah artefak yang sangat terampil dan sangat kreatif yang membuktikan pengalaman luas, imajinasi, dan kelihaian para desainernya. Guinguet Meja Saji Berkaki Tunggal diharapkan menjadi objek yang sangat dihargai, dikagumi, dan dicintai, sangat profesional dan inovatif. Desain pemenang A' Design Award Perunggu ini menyertakan praktik terbaik dalam seni, sains, desain, dan teknologi, dan sangat baik dalam perhatiannya pada detail. Guinguet Meja Saji Berkaki Tunggal memuaskan kebutuhan dengan indah, menyentuh keinginan, memikat perasaan, dan menarik rasa ingin tahu.
Press Kit
- 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
