Guinguet 基座式餐邊服務桌 by Patrick Sarran is a highly esteemed winner of the very prestigious 2021 A' Design Award 銅獎 in 傢俱設計 Competition Category.

銅傢俱· 2021

Guinguet 基座式餐邊服務桌

by Patrick Sarran

Client: Quiso Sarl

A' Design Award 銅獎 Winner in 傢俱 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 基座式餐邊服務桌

Guinguet係一張專為餐廳用餐桌旁使用而設計嘅基座式服務桌。呢張桌子方便侍應喺賓客面前進行菜式嘅準備同擺盤工作。桌子其中一隻前腳經過彎折設計,令桌面可以延伸覆蓋到餐桌之上,即使係圓桌,兩者之間都唔會留有空隙。桌面順住呢個延伸嘅形態去設計,令整體造型呈現出一種似動物嘅獨特外觀。服務桌嘅高度亦特別適合站立時工作使用。Guinguet採用橡木製作,結合傳統工藝同數碼技術嘅應用。桌下層架底部設有抽屜,亦可以另外加配山毛欸木製嘅切菜板。

The Recognition

About the A' Design Award 銅獎

Guinguet 基座式餐邊服務桌是 A' Design Award 銅獎得主，這是授予以創造力、獨創性和敏銳見長的傑出設計的極具聲望的認可。銅獎得主是技藝嫻熟、創意驚人的作品，印證了其設計師豐富的經驗、想像力與機智。預計Guinguet 基座式餐邊服務桌將成為一件備受推崇、令人欽佩且被珍愛的物品，兼具顯著的專業性與創新性。這件贏得 A' Design Award 銅獎的設計融入藝術、科學、設計和技術領域的最佳實踐，並因注重細節而出類拔萃。Guinguet 基座式餐邊服務桌出色地滿足需求，觸動渴望，迷住情感，並吸引好奇心。

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