Guinguet ໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນ by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award ລະດັບທອງສຳລິດ in ການອອກແບບເຟີນິເຈີ Competition Category.
ທອງສຳລິດເຟີນິເຈີ· 2021
Guinguet ໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນ
Client: Quiso Sarl
A' Design Award ລະດັບທອງສຳລິດ Winner in ເຟີນິເຈີ Category
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The Design
About Guinguet ໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນ
Guinguet ແມ່ນໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນທີ່ຖືກອອກແບບມາເພື່ອໃຊ້ຄຽງຂ້າງໂຕະຮັບປະທານອາຫານໃນຮ້ານອາຫານ. ໂຕະນີ້ຊ່ວຍຮອງຮັບການກຽມແລະການຈັດແຈງອາຫານໃສ່ຈານຕໍ່ໜ້າແຂກ. ຂາໜ້າທີ່ໂຄ້ງງໍເຮັດໃຫ້ໜ້າໂຕະສາມາດຢື່ນເຂົ້າໄປເໜືອໂຕະຮັບປະທານອາຫານໄດ້, ດັ່ງນັ້ນຈຶ່ງບໍ່ມີຊ່ອງຫວ່າງລະຫວ່າງໂຕະທັງສອງ, ເຖິງແມ່ນວ່າຈະເປັນໂຕະຮູບວົງມົນກໍ່ຕາມ. ໜ້າໂຕະຖືກອອກແບບໃຫ້ສອດຄ່ອງກັບສ່ວນທີ່ຢື່ນອອກນີ້, ເຮັດໃຫ້ຮູບຊົງທີ່ໄດ້ອອກມາມີລັກສະນະຄ້າຍຄືສັດ. ຄວາມສູງຂອງໂຕະເໝາະສົມກັບການເຮັດວຽກໃນທ່າຢືນ. Guinguet ຜະລິດຈາກໄມ້ໂອກ ໂດຍໃຊ້ເຕັກນິກແບບດັ້ງເດີມປະສົມປະສານກັບເຄື່ອງມືດິຈິຕອລ. ມີລິ້ນຊັກຖືກຕິດຕັ້ງຢູ່ໃຕ້ຊັ້ນວາງ, ແລະສາມາດເພີ່ມແຜ່ນຕັດອາຫານທີ່ເຮັດຈາກໄມ້ບີດໄດ້.
The Recognition
About the A' Design Award ລະດັບທອງສຳລິດ
Guinguet ໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນ ແມ່ນຜູ້ຊະນະ A' Design Award ລະດັບທອງສຳລິດ ເຊິ່ງເປັນການຍອມຮັບທີ່ມີກຽດສູງສຳລັບການອອກແບບທີ່ໂດດເດັ່ນ ເຊິ່ງມີລັກສະນະເດັ່ນດ້ວຍຄວາມຄິດສ້າງສັນ ຄວາມຫຼັກແຫຼມ ແລະ ຄວາມຄົມຄາຍ. ຜູ້ຊະນະລະດັບທອງສຳລິດແມ່ນຜົນງານທີ່ມີທັກສະພຽງພໍ ແລະ ສ້າງສັນຢ່າງໂດດເດັ່ນ ທີ່ຢືນຢັນປະສົບການອັນກວ້າງຂວາງ ຈິນຕະນາການ ແລະ ຄວາມສາມາດຂອງຜູ້ອອກແບບ. Guinguet ໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນ ຖືກຄາດວ່າຈະເປັນສິ່ງຂອງທີ່ໄດ້ຮັບການຍົກຍ້ອງສູງ ໜ້າຊົມເຊີຍ ແລະ ເປັນທີ່ຮັກແພງ ທີ່ເປັນມືອາຊີບ ແລະ ມີນະວັດຕະກຳຢ່າງໂດດເດັ່ນ. ການອອກແບບທີ່ຊະນະລະດັບທອງສຳລິດນີ້ນຳໃຊ້ວິທີປະຕິບັດທີ່ດີທີ່ສຸດໃນດ້ານສິລະປະ ວິທະຍາສາດ ການອອກແບບ ແລະ ເຕັກໂນໂລຊີ ແລະ ດີເລີດໃນການເອົາໃຈໃສ່ລາຍລະອຽດ. Guinguet ໂຕະຮັບໃຊ້ແບບຕັ້ງພື້ນ ຕອບສະໜອງຄວາມຕ້ອງການຢ່າງດີເລີດ ສຳຜັດຄວາມປາດຖະໜາ ດຶງດູດຄວາມຮູ້ສຶກ ແລະ ກະຕຸ້ນຄວາມຢາກຮູ້ຢາກເຫັນ.
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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