Guinguet Tafunt n uqeddec s uḍar sɣur Patrick Sarran

Guinguet Tafunt n uqeddec s uḍar sɣur Patrick Sarran d anerbaz yettwaqadren meqqren n 2021 Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Tnaflit n Afeṣṣel n Iferrasen.

LbrunzIferrasen· 2021

Guinguet Tafunt n uqeddec s uḍar

sɣur Patrick Sarran

Amsaɣ: Quiso Sarl

Anerbaz n Tarbaḥt A' Design Award n Lbrunz deg Taggayt n Iferrasen

12,339

Anerbaz n Urraz Yettwasenqden

Senqed Addad n Urraz i #122879

Wali deg A' Design Award Tabḍert n tɣamsa Tanecḍa n wammud

Initen

Afeṣṣel

Ɣef Guinguet Tafunt n uqeddec s uḍar

Guinguet d tafunt n uqeddec s uḍar i yettwaxedmen akken ad tettwaseqdac ɣer tama n tɣawsiwin n imakla n texxamt n tmakla. Tafunt-a tettarra afus deg uheggi akked usbeddi n imensi zdat inebgawen. Aḍar n zdat yettwaknu iwakken ad d-yaweḍ ufella n tfunt ɣer tfunt n tmakla, ihi ur d-yeqqim ara any lecs gar sin, ula d ticiḍent n tfunin. Ufella n tfunt yeṭṭafar aya, ma d talɣa i d-yettuffɣen tettili am ta n lweḥc. Teɣzi n uqeddec teṣṣaram i uxeddim s webdid. Guinguet yettwaxdem s ttexta n ukuc s tehrimin tiqburin i gemyicerken d ifecka n tsertit. Yella yiwen udraw ddaw n ccinet, yezmer daɣen ad yettwarna-yas usemmiḍ n useqdec n ukuc n ubik.

Asmekti

Ɣef Tarbaḥt A' Design Award n Lbrunz

Guinguet Tafunt n uqeddec s uḍar d amerbaḥ n Tarbaḥt A' Design Award n Lbrunz, tagmat ɛlayen i yisnulfa yelhan, yeṭṭafaren tinawt, tamusni d tezmert. Imerbaḥen n Lbrunz d isnulfa yelhan, ttbanen d timusniwin n tmusni n yimahilen-nsen. Guinguet Tafunt n uqeddec s uḍar ad yili d asnulfu yettwaɛezzen, yelhan, amaynut. Guinguet Tafunt n uqeddec s uḍar yettemlil ɣef yimawlan, yettwaɛezzen s tmahilt-is.

Deffir n ufeṣṣel

Tagrurt n tɣamsa

Ismawen n terbaɛt, iferdisen itiknikanen akked telɣut i d-yefka umeṣṣufeɣ.

Taɣara Tasuft: 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.
Tigejdiwin & Akemmus: 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
Tibzimin: Table de service, guéridon, table de découpe, cutting board, pedestal table, desserte
Tasnakta n Ufares: 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.
Asewḥel n Usnulfu: The main difficulty was technical. The prototype lacked rigidity due to the overhang of the table top and the connection with the bent foot.
Anadi: 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.
Aseḥbiber: 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.
Tanzagt n Usenfar: This project was carried out in Toulouse France in February 2019, especially for the Odette restaurant.
Tanila n Umahil: 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.
Ibrivan: Copyrights belong to Patrick Sarran
Imsuren n Tugniwin: Patrick Sarran