Guinguet Sockel-Serviertisch by Patrick Sarran

Guinguet Sockel-Serviertisch by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award an Bronze in Miwwelendesign Competition Category.

BronzeMiwwelen· 2021

Guinguet Sockel-Serviertisch

by Patrick Sarran

Client: Quiso Sarl

A' Design Award an Bronze Winner in Miwwelen 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 Sockel-Serviertisch

Guinguet ass en Sockel-Serviertisch, deen entwéckelt gouf fir niewent Restauranttëscher benotzt ze ginn. Den Dësch ënnerstëtzt d'Preparatioun an d'Uriichte vum Iessen virun de Gäscht. E gebéiten Virdeel-Been erlaabt et, datt d'Plack iwwer den Iesstësch erausräicht, sou datt keng Lück tëscht deenen zwee bleift, och bei ronne Dëscher net. D'Dëschplack follegt dëser Ausbaugung, an d'doraus entstanen Form kritt en déierähnlecht Ausgesinn. D'Héicht vum Serviertisch ass ugepasst fir stoend Aarbecht. Guinguet ass aus Eechenholz hiergestallt, mat traditionelle Techniken kombinéiert mat digitale Wierkzeuger. Ënner der Oplag ass eng Schublad agebaut, an et kann en zousätzlecht Schneidbrett aus Buchenholz derbäigesat ginn.

The Recognition

About the A' Design Award an Bronze

Guinguet Sockel-Serviertisch ass e Gewënner vum A' Design Award an Bronze, enger héich prestigiéiser Unerkennung, déi un erausragend Designe vergi gëtt, déi sech duerch Kreativitéit, Erfindungsgab a Schlauheet ausgezeechnen. Bronze-Gewënner si voll Fäegkeet a opfälleg kreativ Wierker, déi déi grouss Erfahrung, d'Fantasie an d'Ressourceréichtum vun hire Designer bestätegen. Et gëtt erwaart, datt Guinguet Sockel-Serviertisch e héich geschätzt, bewonnert a beléifte Géigestand ass, bemierkenswäert professionell an innovativ. Dëst mam Bronze ausgezeechent Design integréiert déi beschte Praktike vun der Konscht, der Wëssenschaft, vum Design an der Technologie an zeechent sech duerch Opmierksamkeet fir Detailer aus. Guinguet Sockel-Serviertisch erfëllt Bedierfnesser exzellent, beréiert Wënsch, bezauberet Gefiller an erweckt Neigierecht.

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