Guinguet Basa Guru: Tafura Yekushandira Zvokudya Ine Chigadziko by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 Mubairo weBronzi we A' Design Award in Dhizaini yeFenichara Competition Category.
BronziFenichara· 2021
Guinguet Basa Guru: Tafura Yekushandira Zvokudya Ine Chigadziko
Client: Quiso Sarl
Mubairo weBronzi we A' Design Award Winner in Fenichara Category
Verified Award Winner
Verify Award Status for #122879The Design
About Guinguet Basa Guru: Tafura Yekushandira Zvokudya Ine Chigadziko
Rugwaro rwe Bhuku: Guinguet itafura ine chigadziko yakagadzirirwa kushandiswa parutivi petafura dzokudyira muzvitoro zvekudya. Tafura iyi inotsigira kugadzirwa nekurongwa kwezvokudya pamberi pevaeni. Gumbo repamberi rakakombamiswa rinobvumira musoro wetafura kusvika pamusoro petafura yekudyira, saka hapana mukaha unosara pakati pematafura maviri, kunyangwe achishandiswa matafura akatenderera. Chikamu chemusoro wetafura chinotevedzera kubuda uku, uye chimiro chinobva chaita sechemhuka. Kukwirira kwekushandira kunoenderana nebasa rekumira. Guinguet yakagadzirwa nemuti weoak achishandisa nzira dzechinyakare dzakasanganiswa nemidziyo yedhijitari. Dhirowa rinoiswa pasi peshefu, uye bhodhi rekucheka rakagadzirwa nemuti webheji rinogona kuwedzerwa.
The Recognition
About the Mubairo weBronzi we A' Design Award
Mubairo weBronzi we A' Design Award wakahwinwa ne Guinguet Basa Guru: Tafura Yekushandira Zvokudya Ine Chigadziko, rukudzo rwakakwirira kwazvo runopiwa kumadhizaini akasiyana anozivikanwa nekugadzira, njere nekungwara. Vakunda veBronzi mabasa ane unyanzvi hwakakwana uye kugadzira kunoshamisa kunosimbisa ruzivo rukuru, pfungwa nehunyanzvi hwevagadziri vawo. Guinguet Basa Guru: Tafura Yekushandira Zvokudya Ine Chigadziko inotarisirwa kuva chinhu chinokudzwa kwazvo, chinoremekedzwa uye chinodiwa, chine hunyanzvi hunoonekwa uye zvitsva. Dhizaini iyi yakahwina Mubairo weBronzi we A' Design Award inosanganisa maitiro akanakisa muhunyanzvi, sayenzi, dhizaini netekinoroji uye yakasiyana nekutarisisa zvidiki. Guinguet Basa Guru: Tafura Yekushandira Zvokudya Ine Chigadziko inogutsa zvinodiwa zvakanaka, inobata zvishuvo, inokwezva manzwiro uye inomutsa kuda kuziva.
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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