Guinguet Asosiy pedestal xizmat stoli by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award Bronza Mukofoti in Mebel Dizayni Competition Category.
BronzaMebel· 2021
Guinguet Asosiy pedestal xizmat stoli
Client: Quiso Sarl
A' Design Award Bronza Mukofoti Winner in Mebel Category
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- Verified Award Winner
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The Design
About Guinguet Asosiy pedestal xizmat stoli
Guinguet — restoran ovqatlanish stollari yonida foydalanish uchun mo'ljallangan pedestal xizmat stoli. Stol mehmonlar oldida taomlarni tayyorlash va idishlarga joylashtirish jarayonini qo'llab-quvvatlaydi. Egilgan old oyoq stol yuzasining ovqatlanish stoli ustiga cho'zilishiga imkon beradi, shu tariqa ikkisi orasida, hatto dumaloq stollarda ham, bo'shliq qolmaydi. Stol yuzasi ushbu chiqib turgan qismga ergashadi va natijada hosil bo'lgan shakl hayvonsimon ko'rinishga ega bo'ladi. Xizmat ko'rsatish balandligi tik holda ishlash uchun mos keladi. Guinguet an'anaviy texnikalar va raqamli vositalarni uyg'unlashtirgan holda eman yog'ochidan yasalgan. Taxcha ostida tortma joylashtirilgan, shuningdek qayin yog'ochidan tayyorlangan kesish taxtasi ham qo'shilishi mumkin.
The Recognition
About the A' Design Award Bronza Mukofoti
Guinguet Asosiy pedestal xizmat stoli A' Design Award Bronza Mukofotining g‘olibi bo‘lib, bu ijodkorlik, zukkolik va topqirlik bilan ajralib turuvchi a’lo dizaynlarga beriladigan o‘ta nufuzli e’tirofdir. Bronza g‘oliblari o‘z dizaynerlarining keng tajribasi, tasavvuri va topqirligini tasdiqlovchi juda mohir va hayratlanarli darajada ijodiy buyumlardir. Guinguet Asosiy pedestal xizmat stoli yuqori qadrlanadigan, hayrat bilan qaraladigan va suyukli, diqqatga sazovor darajada kasbiy va innovatsion buyum bo‘lishi kutiladi. A' Design Award Bronza Mukofotini qo‘lga kiritgan ushbu dizayn san’at, fan, dizayn va texnologiyadagi eng yaxshi amaliyotlarni o‘zida mujassam etadi va tafsilotlarga e’tibori bilan a’lodir. Guinguet Asosiy pedestal xizmat stoli ehtiyojlarni go‘zal qondiradi, istaklarga tegadi, tuyg‘ularni maftun etadi va qiziqishni jalb qiladi.
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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