Keza Chilled cheese trolley

Furniture Design Award Winner.
Awarded Golden for Good Furniture, Decorative Items and Homeware Design.

Keza Chilled cheese trolley
by Patrick Sarran

  • Awarded April 15, 2016
  • CLIENT: QUISO SARL
  • 4.415

Patrick Sarran created the Keza cheese trolley in 2008. Primarily a tool, this trolley must also excite diners’ curiosity. This is achieved by means of a stylized lacquered wooden structure assembled on industrial wheels. On opening the shutter and deploying its interior shelves, the cart reveals a large presentation table of matured cheeses. Using this stage prop, the waiter can adopt appropriate body language.

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Good  Design

Keza Chilled cheese trolley

Good Design

Great Design by Patrick Sarran

Keza Chilled cheese trolley

Great Design by Patrick Sarran

Inspirational Chilled cheese trolley Design

Keza Chilled cheese trolley

Inspirational Chilled cheese trolley Design

Keza Chilled cheese trolley Image

Keza Chilled cheese trolley

Keza Chilled cheese trolley Image

Keza Chilled cheese trolley

Patrick Sarran

Designer of Keza Chilled cheese trolley


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Interview with Patrick Sarran on Keza Chilled cheese trolley

What is the main principle, idea and inspiration behind your design?
French cheeses belong to the best of the gastronomy. Refined cheeses are fragile. They have to be handled with care, and be kept at a constant temperature of around 13°C. In 2007 the few chilled cheeses trolleys for restaurants had an outdated design and were not very effective. The master cheese ripener Xavier asked me to create a model for him. He simply told me "it would be nice if the cold could come from above ».
What has been your main focus in designing this work? Especially what did you want to achieve?
I searched for convergence between functions, materials, virtual optimization, economy of means and manufacturing technologies; with the goal of creating a beautiful piece of design dedicated to cheeses service.
How long did it take you to design this particular concept?
It took one year to complete the first version. After six years of improvements I finalize the perfect one which won the award.
Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?
In 2007, I became convinced that there was a need. Fine gourmet restaurants were becoming more and more popular an a big effort is put into the interior design. France is the country of cheese, Is it not? There were no companies able to produce and sell these carts in good conditions. I new it would take some time to finalize my design because I had to resolve a lot of technical issues. So I decided to found QUISO and carry on this project.
What made you design this particular type of work?
It is a question of family. My mother was a cook, my brother is a chef, and now I have became very familiar with many people in that world.
Where there any other designs and/or designers that helped the influence the design of your work?
Like designer Jean Prouvé I began this design by listing constraints and functions. Then I followed the simpler ways to get from function to form. Thanks to the complexity of the issues, the first shapes that came to mind were not simple. I worked on it for a long time until the design expressed a totemic character. At that time, I was rather influenced by Ettore Sottsass and Memphis, the italien movement he founded in the 80s.
What sets this design apart from other similar or resembling concepts?
This design is radically different from every existing cheese trolleys.
How did you come up with the name for this design? What does it mean?
In 2007 I designed two chilled trolleys with a strange look. I named it KEZA & COQ. It was a joke. » KEZAKO means « What is this? » in the patois of my countryside.
Which design tools did you use when you were working on this project?
I simultaneously use the software Vectorworks and my cabinet maker workshop.
Who did you collaborate with for this design? Did you work with people with technical / specialized skills?
I took advise from chef Michel Sarran and the master cheese ripener François Bourgon. The design of the electrical circuit was made by an engineer.
Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?
There was no data used during the early stages but a lot research went into the types of materials, components and shape of design.
What are some of the challenges you faced during the design/realization of your concept?
There were a lot of issues. For example it took me quite some time to find appropriate hinges for the box, good wheels and its bindings. Designing inbuilt handles was also difficult. By trial and error I opted for the present round shape that turned out to be easy to use and had a friendly look. Etc…
How did you decide to submit your design to an international design competition?
One day, I found the proposal to participate to A’Design Award in my mail box. I did not know this competition. After I read the rules and the methodology of the contest, I told myself, why not?
What did you learn or how did you improve yourself during the designing of this work?
For the first time, I designed entirely with a 3D software. It was not easy, I learned by myself. But it was a revolution. My design became more precise, clear to my eyes, easy to share with subcontractors and clients. It was the beginning of a successful period for QUISO.

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