Guinguet Primarna funkcija: Sto za posluživanje sa postoljem by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 Бронзана награда A' Design Award in Дизајн намештаја Competition Category.
БронзанаНамештај· 2021
Guinguet Primarna funkcija: Sto za posluživanje sa postoljem
Client: Quiso Sarl
Бронзана награда A' Design Award Winner in Намештај Category
Verified Award Winner
Verify Award Status for #122879The Design
About Guinguet Primarna funkcija: Sto za posluživanje sa postoljem
Tekst knjige: Guinguet je sto za posluživanje sa postoljem, dizajniran za korišćenje pored restoranskih trpezarijskih stolova. Sto omogućava pripremu i slaganje hrane na tanjire pred gostima. Savijena prednja noga omogućava da ploča stola dopre preko trpezarijskog stola, tako da ne ostaje razmak između njih, čak ni kod okruglih stolova. Ploča stola prati ovaj ispust, a nastali oblik dobija izgled sličan životinjskom. Visina za posluživanje pogodna je za rad u stojećem položaju. Guinguet je izrađen od hrastovog drveta, kombinujući tradicionalne tehnike sa digitalnim alatima. Ispod police se nalazi fioka, a moguće je dodati i dasku za sečenje od bukovog drveta.
The Recognition
About the Бронзана награда A' Design Award
Guinguet Primarna funkcija: Sto za posluživanje sa postoljem је добитник Бронзане награде A' Design Award, високо престижног признања које се додељује изванредним дизајнима који се одликују креативношћу, домишљатошћу и оштроумношћу. Добитници Бронзане награде у потпуности су вешти и упечатљиво креативни артефакти који потврђују велико искуство, машту и снаљажљивост својих дизајнера. Очекује се да Guinguet Primarna funkcija: Sto za posluživanje sa postoljem буде високо цењен, дивљен и вољен предмет, запажено професионалан и иновативан. Овај дизајн награђен Бронзаном наградом A' Design Award уграђује најбоље праксе у уметности, науци, дизајну и технологији и одличан је по пажњи према детаљима. Guinguet Primarna funkcija: Sto za posluživanje sa postoljem сјајно задовољава потребе, дотиче жеље, очарава осећања и привлачи радозналост.
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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