Guinguet Mahi Matua: Tēpu Whakarato Turanga Kotahi by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award Parahi in Hoahoa Taputapu Competition Category.
ParahiTaputapu· 2021
Guinguet Mahi Matua: Tēpu Whakarato Turanga Kotahi
Client: Quiso Sarl
A' Design Award Parahi Winner in Taputapu Category
Verified Award Winner
Verify Award Status for #122879The Design
About Guinguet Mahi Matua: Tēpu Whakarato Turanga Kotahi
Kupu Pukapuka: Ko Guinguet he tēpu whakarato turanga kotahi i hangaia hei whakamahi i te taha o ngā tēpu kai o ngā wharekai. Ka tautoko te tēpu i te whakaritenga me te whakatakoto kai i mua i ngā manuhiri. Ko tētahi waewae o mua kua piko ka taea ai e te mata te toro atu ki runga i te tēpu kai, nā reira karekau he āputa e toe ana i waenganui i ngā tēpu e rua, ahakoa he tēpu porowhita. Ka whai te mata tēpu i tēnei toronga, ā, ko te āhua e puta mai ana he rite ki tō te kararehe. He tika te teitei whakarato mō te mahi tū. I hangaia a Guinguet mai i te rākau ōki, mā ngā tikanga tuku iho kua whakakotahitia ki ngā taputapu matihiko. Kei raro i te papa he kete tarau, ā, ka taea te tāpiri he papa tapatapahi rākau pīki.
The Recognition
About the A' Design Award Parahi
Ko Guinguet Mahi Matua: Tēpu Whakarato Turanga Kotahi te toa o te A' Design Award Parahi, he whakaaetanga tino whai mana e hoatu ana ki ngā hoahoa kōeke e tohua ana mā te auaha, te mahi mōhio me te whakaaro hōhonu. Ko ngā toa Parahi he mahi pukenga e rite ana, he auaha mīharo, e whakatūturu ana i te wheako nui, te whakaaro me te mōhio-ā-ringa o ā rātou kaihoahoa. E tūmanakohia ana ko Guinguet Mahi Matua: Tēpu Whakarato Turanga Kotahi he taonga whakanuia, whakamīharotia, aroha nui, he ngaio, he auaha hoki. Ko tēnei hoahoa i toa i te Parahi e whakauru ana i ngā tikanga pai rawa i te toi, te pūtaiao, te hoahoa me te hangarau, ā, he tino mīharo ki ngā taipitopito. Ka whakatutuki a Guinguet Mahi Matua: Tēpu Whakarato Turanga Kotahi i ngā hiahia, ka pā ki ngā hiahia, ka whakaoho i ngā kare-ā-roto, ā, ka kume i te pākiki.
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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