Guinguet Kazi Kuu: Meza ya Kuhudumia yenye Kiegemeo by Patrick Sarran

Shaba Samani · 2021

Guinguet Kazi Kuu: Meza ya Kuhudumia yenye Kiegemeo

by Patrick Sarran

Tuzo ya Shaba ya A' Design Award 2021 in Samani
CLIENT: Quiso Sarl
Estimated Number of Design Views: 12,103
Verification code CC8A8A6E14 · Verify this award

View at A' Design Award Press Release

Colors

About Guinguet Kazi Kuu: Meza ya Kuhudumia yenye Kiegemeo

Maandishi ya Kitabu: Guinguet ni meza ya kuhudumia yenye kiegemeo iliyobuniwa kutumika kando ya meza za kulia chakula katika mikahawa. Meza hii inasaidia uandaaji na upangaji wa chakula mbele ya wageni. Mguu wa mbele uliopindwa unaruhusu sehemu ya juu kufikia juu ya meza ya kulia, hivyo hakuna nafasi inayobaki kati ya hizo mbili, hata kwa meza za duara. Sehemu ya juu ya meza inafuata muundo huu wa kujitokeza, na umbo linalotokana nalo linachukua sura inayofanana na mnyama. Urefu wa meza unafaa kwa kazi ya kusimama. Guinguet imetengenezwa kwa mbao za mwaloni kwa kutumia mbinu za kimapokeo pamoja na zana za kidijitali. Droo imewekwa chini ya rafu, na ubao wa kukatia wa mbao za beech unaweza kuongezwa.

About the Tuzo ya Shaba ya A' Design Award

Guinguet Kazi Kuu: Meza ya Kuhudumia yenye Kiegemeo ni mshindi wa Tuzo ya Shaba ya A' Design Award, utambuzi wenye heshima kubwa unaotolewa kwa miundo bora inayotofautishwa kwa ubunifu, ustadi na busara. Washindi wa Shaba ni kazi za ufundi mwingi na bunifu ya kushangaza zinazothibitisha uzoefu mpana, mawazo na ustadi wa wabunifu wao. Guinguet Kazi Kuu: Meza ya Kuhudumia yenye Kiegemeo inatarajiwa kuwa kitu kinachothaminiwa sana, kupendwa na kuenziwa, ambacho ni cha kitaalamu na bunifu kwa kiasi kikubwa. Muundo huu ulioshinda Tuzo ya Shaba ya A' Design Award unajumuisha mbinu bora katika sanaa, sayansi, usanifu na teknolojia, na ni bora kwa umakini wake kwa undani. Guinguet Kazi Kuu: Meza ya Kuhudumia yenye Kiegemeo hutosheleza mahitaji kwa uzuri, hugusa hamu, huvutia hisia na kuvutia udadisi.

Press Kit

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