This product is made by Potieries Renault in Berry, established in 1847. We can recall meeting Monsieur Renault in the mid seventies, wearing the traditional plus-four like breeches of his region, striding though his paddocks, checking the kilns, the ‘green’ pottery within and the wood fuel prior to firing. They are more than 30-year-old suppliers of ours.
Our particular favourites are the gratin dishes, terrines and casseroles.
Large oval gratin CH255 Rectangular terrine CH254 Small oval gratin CH287
Oval casseroles CH262 CH268 CH272
These are wonderfully versatile and can be used as both cookware and serving ware, as can all the earthenware products.
6 HOLE SNAIL PLATE SC285 12 HOLE SNAIL PLATE SC286
We are quite probably the only ones to carry snail dishes in Sydney!
Mixing bowls come in sizes 12/18/24/30/36/39cms
Confit pots are available in 2 sizes. 7.5L – CH282 and 10L – CH283.
Traditionally confit was stored in these pots as they have the depth required to immerse the meat entirely and do not let any light come in contact with the contents. They do not come with lids as the seal was created using fat. Here is an extract from Larousse Gastronomique about confit…
“Goose is most commonly used for making confit as its meat is often too tough to roast…The confit is stored in stoneware pots (called toupins), which are preferable to glass jars as no light can get in. Either goose fat or dripping is used to make a hermetic seal.”
Of course they can be utilised for many other things, such as storing our lovely beechwood utensils!
A LITTLE BIT OF INFORMATION ABOUT SALT GLAZING.
The huge bowls and confit pots are fired in brick kilns, standing like small haystacks in open fields. They are generally salt glazed in the ancient tradition. Salt is thrown directly into the wood fuelled kilns at the hot end of the process and miraculously forms the lovely dark-honey glaze.