This late 19th-century French copper pan reflects the ease and restraint of provincial dining, where food was prepared with care and brought straight from the kitchen to the table. Formed with five shallow wells and finished with sturdy brass handles, it was used for serving escargots, œufs en cocotte, or other small dishes meant to be enjoyed hot and shared in good company.
In traditional French cooking, escargots were traditionally served in copper dishes designed to retain heat and allow for neat presentation. Writing in the early 19th century, the celebrated chef Marie-Antoine Carême noted in Le Pâtissier Royal Parisien that: “Escargots are served in small copper dishes, so that the butter remains hot and they may be carried directly to the table.”
Such dishes were common in country houses, family kitchens, and small auberges, where they were valued for their durability as much as their appearance.
The gently worn interior bears the marks of repeated use, suggesting meals prepared without haste and enjoyed over time. Practical, honest, and pleasing to the eye, this is a timeless piece of French copperware, shaped by everyday life and the enduring traditions of the provincial table.
Size(cm): W (including the handles) 28.5
*Some of our antique objects have been gently shaped by time and may show light, natural signs of age such as a soft patina or subtle surface wear. These quiet details are part of their charm. Each piece is carefully checked and thoughtfully prepared before sale, ready to be enjoyed in its next chapter.
This late 19th-century French copper pan reflects the ease and restraint of provincial dining, where food was prepared with care and brought straight from the kitchen to the table. Formed with five shallow wells and finished with sturdy brass handles, it was used for serving escargots, œufs en cocotte, or other small dishes meant to be enjoyed hot and shared in good company.
In traditional French cooking, escargots were traditionally served in copper dishes designed to retain heat and allow for neat presentation. Writing in the early 19th century, the celebrated chef Marie-Antoine Carême noted in Le Pâtissier Royal Parisien that: “Escargots are served in small copper dishes, so that the butter remains hot and they may be carried directly to the table.”
Such dishes were common in country houses, family kitchens, and small auberges, where they were valued for their durability as much as their appearance.
The gently worn interior bears the marks of repeated use, suggesting meals prepared without haste and enjoyed over time. Practical, honest, and pleasing to the eye, this is a timeless piece of French copperware, shaped by everyday life and the enduring traditions of the provincial table.
Size(cm): W (including the handles) 28.5
*Some of our antique objects have been gently shaped by time and may show light, natural signs of age such as a soft patina or subtle surface wear. These quiet details are part of their charm. Each piece is carefully checked and thoughtfully prepared before sale, ready to be enjoyed in its next chapter.
