Guinguet Pelarserveringsbord by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award i Brons in Möbeldesign Competition Category.
BronsMöbler· 2021
Guinguet Pelarserveringsbord
Client: Quiso Sarl
A' Design Award i Brons Winner in Möbler Category
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The Design
About Guinguet Pelarserveringsbord
Guinguet är ett pelarserveringsbord designat för användning bredvid restaurangbord. Bordet underlättar tillagning och upplägg av mat framför gästerna. Ett böjt framben gör att bordsskivan kan nå in över matbordet, så att inget mellanrum uppstår mellan de två borden, även vid runda bord. Bordsskivan följer denna utskjutande form, och den resulterande formen får ett djurliknande utseende. Serveringshöjden är anpassad för stående arbete. Guinguet är tillverkat i ekträ med traditionella tekniker kombinerade med digitala verktyg. En låda är placerad under hyllan, och en skärbräda i bok kan läggas till.
The Recognition
About the A' Design Award i Brons
Guinguet Pelarserveringsbord är vinnare av A' Design Award i Brons, ett högst prestigefyllt erkännande som tilldelas enastående designverk som utmärker sig genom kreativitet, uppfinningsrikedom och klokhet. Bronsvinnare är mycket skickliga och slående kreativa föremål som styrker formgivarnas stora erfarenhet, fantasi och påhittighet. Guinguet Pelarserveringsbord förväntas vara ett högt skattat, beundrat och älskat föremål som är anmärkningsvärt professionellt och innovativt. Detta vinnande verk i A' Design Award i Brons införlivar bästa praxis inom konst, vetenskap, design och teknik och är utmärkt genom sin omsorg om detaljer. Guinguet Pelarserveringsbord tillfredsställer fantastiskt behov, rör vid längtan, charmar känslor och väcker nyfikenhet.
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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