Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh le Patrick Sarran

Tha Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh le Patrick Sarran na bhuannaiche air leth urramach anns an fharpais chliùitich 2021 Duais Umha A' Design Award ann an Roinn Farpais Dealbhadh Àirneis.

UmhaÀirneis· 2021

Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh

le Patrick Sarran

Neach-ceannach: Quiso Sarl

Buannaiche Duais Umha A' Design Award ann an Roinn Àirneis

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Buannaiche Duais Dearbhaichte

Dearbhaich Inbhe na Duaise airson #122879

Seall aig A' Design Award Brath Naidheachd Suaicheantas Duaise

Dathan

An Dealbhadh

Mu dheidhinn Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh

Teacsa an Leabhair: 'S e bòrd frithealaidh colbh a th' ann an Guinguet a chaidh a dhealbhadh airson cleachdadh ri taobh bhòrdaichean bìdh ann an taighean-bìdh. Tha am bòrd a' cur taic ri ullachadh is cur bìdh air truinnsearan air beulaibh nan aoighean. Leigidh cas thoisich lùbte leis a' mhullach ruighinn thairis air a' bhòrd bìdh, gus nach fhàg beàrn eadar an dà bhòrd, eadhon le bùird cruinn. Tha uachdar a' bhùird a' leantainn na sìneadh seo, agus tha an cumadh a thig às a' fàs coltach ri beathach. Tha àirde an fhrithealaidh iomchaidh airson obair seasaimh. Chaidh Guinguet a dhèanamh à fiodh daraich, a' cleachdadh dòighean traidiseanta còmhla ri innealan digiteach. Tha drathair suidhichte fon sgeilp, agus faodar bòrd gearraidh feithe a chur ris cuideachd.

An Aithneachadh

Mu dheidhinn Duais Umha A' Design Award

Tha Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh air Duais Umha A' Design Award a bhuannachadh, aithneachadh gu math urramach a bheirear do dhealbhaidhean sònraichte a tha air an comharrachadh le cruthachalachd, innleachd agus geurchuis. Tha buannaichean Umha nan obraichean gu math sgileil agus gu sònraichte cruthachail a dhearbhas eòlas farsaing, mac-meanmna agus tapachd an luchd-dealbhaidh. Thathar an dùil gum bi Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh na nì air a bheil mòran meas, ion-mholta agus gràdhach, a tha gu sònraichte proifeiseanta agus ùr-ghnàthach. Tha an dealbhadh seo a bhuannaich Duais Umha A' Design Award a' cur nan cleachdaidhean as fheàrr ann an ealain, saidheans, dealbhadh agus teicneolas an gnìomh, agus tha e sàr-mhath airson an aire do mhion-fhiosrachadh. Bidh Guinguet Príomh-Fheidhm: Bòrd Frithealaidh Cholbh a' sàsachadh fheumalachdan gu h-iongantach, a' suathadh ri miannan, a' tàladh faireachdainnean agus a' togail fiosrachd.

Air Cùl an Dealbhaidh

Pasgan Naidheachd

Creideasan, buill sgioba agus fiosrachadh teicnigeach a chuir an dealbhaiche ri chèile.

Feartan Sònraichte: 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.
Tomhasan & Pacadh: 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
Tagaichean: Table de service, guéridon, table de découpe, cutting board, pedestal table, desserte
Teicneòlas Cinneasachaidh: 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.
Dùbhlan Dealbhaidh: The main difficulty was technical. The prototype lacked rigidity due to the overhang of the table top and the connection with the bent foot.
Rannsachadh: 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.
Brosnachadh: 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.
Faid a' Phròiseict: This project was carried out in Toulouse France in February 2019, especially for the Odette restaurant.
Sruth Obrachaidh: 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.
Peutantan: Copyrights belong to Patrick Sarran
Creideasan Dhealbhan: Patrick Sarran