Description
In the taste of the 18th century Twelve small "marmite" bite-size pots in silver, with a mobile handle and a circular lid with double fillets and a handle. They stand on three feet chased with scrolling acanthus leaves. Four are engraved with the coat of arms of the Duc d'Orléans, one bears a sliced coat of arms surmounted by a baron's tortil, and the others are blank. Apocryphal Fermiers Généraux hallmarks. Height: 6 Diameter: 6.5 cm. Weight 1.559 g. (small dents) 18th C. style. A set of twelve silver pots, four of which bear the coat of arms of Louis Philippe II, Duke of Orléans. These pots evoke one of the most refined tables of his time, that of Louis Philippe, Duc de Chartres (1725-1785), first prince of the blood, grandson of the Regent. In 1743, he married Marie-Louise de Bourbon-Conti (1726-1759) and became Duc d'Orléans in 1752. In 1773, he morganatically married the Marquise de Montesson, who did not take the title of Duchesse d'Orléans. The couple left the Palais-Royal and Saint-Cloud to live more discreetly at Château du Raincy and Château de Sainte-Assise. Alexandre Dumas, in his memoirs, notes: "Madame de Montesson re-established good taste and dignity in this house, reopened the door to delicate pleasures and rekindled a taste for the arts and fine spirit, gaiety and bonhomie". These kettles are designed for a table of twelve and can be used to serve small hot starters. Their faux hallmarks evoke the great names of 18th-century French silversmithing, such as Jean-François Nicolas Carron, Guillaume Jean-Baptiste Gouffé and Jacques Nicolas Roëttiers. The latter produced the Orloff service acquired by Catherine II of Russia. The Musée du Louvre holds a marmite by Robert Joseph Auguste in 1784 from the service of George III of England and Hanover (OA 12884), while a model by Jean-François Nicolas Carron is reproduced in Gérard Mabille, "Orfèvrerie française des XVIe, XVIIe, XVIIIe siècles", Musée des Arts Décoratifs, Flammarion, Paris, 1984, p. 44. These pieces, designed in a subdued rocaille style, illustrate the refinement of the great French tables, setting the tone for all European courts. As early as the Regency period, the table of the Duc d'Orléans was celebrated for the richness of its dishes and the quality of the conversations that took place there. François Massialot (1660-1733), the Regent's "officier de bouche", is credited with inventing crème brûlée and leaving several treatises on gastronomy. In his "Dictionnaire de la cuisine française", Alexandre Dumas explains the success of the Regent's table: "We owe the excellent cuisine of the 18th century to his little suppers, to the cooks he trained, paid and treated so royally and politely. This cuisine, at once learned and simple, is what we have today, perfected and complete."
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In the taste of the 18th century Twelve small "marmite" bite-size pots in silver, with a mobile handle and a circular lid with double fillets and a handle. They stand on three feet chased with scrolling acanthus leaves. Four are engraved with the coat of arms of the Duc d'Orléans, one bears a sliced coat of arms surmounted by a baron's tortil, and the others are blank. Apocryphal Fermiers Généraux hallmarks. Height: 6 Diameter: 6.5 cm. Weight 1.559 g. (small dents) 18th C. style. A set of twelve silver pots, four of which bear the coat of arms of Louis Philippe II, Duke of Orléans. These pots evoke one of the most refined tables of his time, that of Louis Philippe, Duc de Chartres (1725-1785), first prince of the blood, grandson of the Regent. In 1743, he married Marie-Louise de Bourbon-Conti (1726-1759) and became Duc d'Orléans in 1752. In 1773, he morganatically married the Marquise de Montesson, who did not take the title of Duchesse d'Orléans. The couple left the Palais-Royal and Saint-Cloud to live more discreetly at Château du Raincy and Château de Sainte-Assise. Alexandre Dumas, in his memoirs, notes: "Madame de Montesson re-established good taste and dignity in this house, reopened the door to delicate pleasures and rekindled a taste for the arts and fine spirit, gaiety and bonhomie". These kettles are designed for a table of twelve and can be used to serve small hot starters. Their faux hallmarks evoke the great names of 18th-century French silversmithing, such as Jean-François Nicolas Carron, Guillaume Jean-Baptiste Gouffé and Jacques Nicolas Roëttiers. The latter produced the Orloff service acquired by Catherine II of Russia. The Musée du Louvre holds a marmite by Robert Joseph Auguste in 1784 from the service of George III of England and Hanover (OA 12884), while a model by Jean-François Nicolas Carron is reproduced in Gérard Mabille, "Orfèvrerie française des XVIe, XVIIe, XVIIIe siècles", Musée des Arts Décoratifs, Flammarion, Paris, 1984, p. 44. These pieces, designed in a subdued rocaille style, illustrate the refinement of the great French tables, setting the tone for all European courts. As early as the Regency period, the table of the Duc d'Orléans was celebrated for the richness of its dishes and the quality of the conversations that took place there. François Massialot (1660-1733), the Regent's "officier de bouche", is credited with inventing crème brûlée and leaving several treatises on gastronomy. In his "Dictionnaire de la cuisine française", Alexandre Dumas explains the success of the Regent's table: "We owe the excellent cuisine of the 18th century to his little suppers, to the cooks he trained, paid and treated so royally and politely. This cuisine, at once learned and simple, is what we have today, perfected and complete."
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