Guinguet Umsebenzi Oyinhloko: Itafula Lokusebenzela Elinesisekelo by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 Umklomelo Webhulonzi we-A' Design Award in Ukudizayina Ifenisha Competition Category.
IbhulonziIfenisha· 2021
Guinguet Umsebenzi Oyinhloko: Itafula Lokusebenzela Elinesisekelo
Client: Quiso Sarl
Umklomelo Webhulonzi we-A' Design Award Winner in Ifenisha Category
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The Design
About Guinguet Umsebenzi Oyinhloko: Itafula Lokusebenzela Elinesisekelo
Umbhalo Wencwadi: I-Guinguet yitafula lokusebenzela elinesisekelo elakhelwe ukusetshenziswa eceleni kwamatafula okudlela asemarestaurant. Leli tafula lisekela ukulungiswa nokufakwa kokudla ngaphambi kwezivakashi. Unyawo lwangaphambili oluguqukile luvumela ingxenye engenhla ukuba ifinyelele ngaphezu kwetafula lokudlela, ngakho akusali sikhala phakathi kwazo zombili, ngisho namatafula ayindilinga. Ingxenye engenhla yetafula ilandela lokhu kuqhutshekela ngaphambili, futhi isimo esiphumayo sithatha ukubukeka okufana nokwesilwane. Ubude bokusebenzela buyafanela umsebenzi owenziwa umi. I-Guinguet yenziwe ngokhuni lomoki, kusetshenziswa amasu endabuko ahlanganiswe namathuluzi edijithali. Idreya ibekwe ngaphansi kweshalofu, futhi kungangezwa nebhodi yokusika eyenziwe ngokhuni lombekhi.
The Recognition
About the Umklomelo Webhulonzi we-A' Design Award
Guinguet Umsebenzi Oyinhloko: Itafula Lokusebenzela Elinesisekelo iwinile uMklomelo Webhulonzi we-A' Design Award, ukwaziswa okuhloniphekile kakhulu okunikezwa imiklamo ephawulekayo eyehlukaniswa ukudala, ubuhlakani nobukhali bengqondo. Abawinile beBhulonzi yimisebenzi enobuchule obukhulu nedala ngokumangalisayo eqinisekisa isipiliyoni esibanzi, umcabango nobuhlakani babaklami babo. Guinguet Umsebenzi Oyinhloko: Itafula Lokusebenzela Elinesisekelo ilindeleke ukuba ibe yinto exatshwa kakhulu, edunyiswayo nethandwayo, enobungcweti obuphawulekayo nezinto ezintsha. Lo mklamo owinile uMklomelo Webhulonzi we-A' Design Award uhlanganisa izindlela ezinhle kakhulu ebuciko, esayensi, ekuklameni nasebuchwepheshe futhi uhamba phambili ngenxa yokunaka kwawo imininingwane. Guinguet Umsebenzi Oyinhloko: Itafula Lokusebenzela Elinesisekelo iyanelisa izidingo ngokumangalisayo, ithinta izifiso, iheha imizwa futhi ikhanga ukufuna ukwazi.
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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