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A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid.
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus. Two cooking pots (Grapen) from medieval Hamburg c. 1200 –1400 AD Replica of a Viking cooking-pot hanging over a fire Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland
A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table". [1] Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. [ 2 ]
Le Creuset was founded in Fresnoy-le-Grand, Aisne, Picardy at the crossroads of transportation routes for iron, coke, and sand. Armand De Saegher (a Belgian casting specialist) and Octave Aubecq (a Belgian enamelling specialist) opened the foundry in 1925.
Bordier & Cie is a Swiss private banker founded in 1844 in Geneva and active in wealth management for private clients.It is the last French-speaking private banker in Switzerland, headed by three partners with unlimited responsibility on their own assets.
Side plate (also bread and butter plate, B&B plate, quarter plate, cheese plate) has a diameter of 7 inches (18 cm), also used as an underplate for soup bowl Salad plate can be either round, 7 to 8.5 inches (18 to 22 cm) in diameter, [ 6 ] or intended to be positioned snugly to the right of a full plate, the latter usually has a crescent shape ...
A butter curler is a kitchen tool designed to produce decorative butter shapes for use in food decoration and also to hasten the softening of hard butter so it can be spread more easily. It can also be used to make chocolate and wax shavings.
Maison Robert was a French restaurant in the Old City Hall section of Boston from 1972 until it closed in 2004. Kerry Byrne of the Boston Herald described it as "the city’s center of sophisticated dining and power lunches … was widely considered one of the nation’s best restaurants and created a stir in Boston’s culinary, social and political circles."
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