Guinguet Méja Saji Tihang by Patrick Sarran

Guinguet Méja Saji Tihang by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award Perunggu in Desain Parabot Competition Category.

PerungguParabot· 2021

Guinguet Méja Saji Tihang

by Patrick Sarran

Client: Quiso Sarl

A' Design Award Perunggu Winner in Parabot Category

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Verified Award Winner
Verify Award Status for #122879

View at A' Design Award Press Release Award Badge

Colors

The Design

About Guinguet Méja Saji Tihang

Guinguet nyaéta méja saji tihang anu dirarancang pikeun dianggo di gigireun méja tuang di réstoran. Méja ieu ngarojong kana prosés nyiapkeun sareng nyusun kadaharan di hareupeun tamu. Suku hareup anu dibengkokkeun ngamungkinkeun bagian luhur méja ngahontal ka luhureun méja tuang, ku kituna teu aya lolongkrang antara duanana, sanaos dianggo pikeun méja anu buleud. Luhureun méja nuturkeun bentuk anu ngajolang ieu, sahingga wangunan anu kahasil siga sasatoan. Luhurna méja ieu diluyukeun pikeun gawé bari ngadeg. Guinguet dijieun tina kayu oak, ngagunakeun téknik tradisional anu digabungkeun sareng parabot digital. Aya laci di handapeun rak, sareng bisa ditambahan talenan kayu beech.

The Recognition

About the A' Design Award Perunggu

Guinguet Méja Saji Tihang mangrupa juara A' Design Award Perunggu, pangakuan anu pohara bergengsi anu dipasihkeun ka desain unggul anu dicirikeun ku kréativitas, kacerdikan jeung kawaspadaan. Para juara Perunggu téh artéfak anu lobaan kaahlian jeung kréatif pisan anu ngabuktikeun pangalaman anu lega, imajinasi jeung kacerdasan para désainerna. Guinguet Méja Saji Tihang diharepkeun jadi objék anu dihargaan, dikagumi jeung dipikanyaah anu profésional jeung inovatif. Desain juara A' Design Award Perunggu ieu ngalebetkeun prakték pangalusna dina seni, élmu, desain jeung téknologi, sarta unggul dina perhatian kana détail. Guinguet Méja Saji Tihang minuhan kabutuhan kalayan éndah, nyentuh kahayang, nyenangkeun rasa, jeung narik rasa panasaran.

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