Category Archives: French Shipment



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.


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!


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.



We believe this material to be the ultimate one for wooden utensils.

We have consistently stocked  wooden spoons, spatulas and rolling pins from our French manufacturers from whom we have been importing from for years.

We have just received mountains of new stock.

The flat, round end spatulas are preferred as they can be scraped clean on the edge of the pan, without any danger of little unstirred lumps escaping the mix.

These smaller spatulas are perfect for use in non-stick pans.

Wooden spoons are available in sizes from 30cm up to 45cm.


Beech trees are carefully harvested, one by one, from the huge beech forests 100km north of Paris. No clear-felling allowed or contemplated here, thereby keeping that true European deep forest and reaping its wonderful resource. Beechwood does not easily splinter and we believe the spoons and spatulas will withstand a normal domestic dishwasher .  And they come out so clean!


Mauviel Copper

As many of our existing customers may know, we have been importing Mauviel copperware since the early 1970s. Because we import the goods ourselves we are able to offer the products to you at reasonable prices. We have a substantial range of the Mauviel heavy duty stovetop work pans which are favoured by professional cooks the world over. In our latest shipment we received a good cross-section of products including copper egg white bowls, braising pans, saucepans and lids, sugar and jam pans, plus of course the wonderful frypans and sauteuses.

A selection of our copper egg white bowls.

Copper Braising Pans

                  SC127   24cm                                                           SC128   28cm

Copper Saucepans

     SC403-20cm                 SC402-18cm           SC401-16cm         SC400-14cm

Copper Sugar pans

        SC496-20cm              SC495-16cm               SC494-14cm            SC493-12cm

Copper Jam Pan

                                                                  SC411  40cm

Please call to find out what we have available and prices. Please quote the product code that is attached to the image.


The Mauviel factory is in Villedieu-les-Poêles in Normandy, north-western France, where working with copper began in the 14th century using techniques learned from Arabian artisans. Until relatively recently, coppersmithing required that the copper sheeting be annealed, softened so it could be shaped, then once formed, hardened by hammering. Villedieu’s inhabitants are known as sourdins from the French sourd meaning deaf, as many of the people involved in the manufacturing of copper pans would lose their hearing due to the din caused by the repeated hammering of the metal.

Some examples of our hand beaten copper….

This process has largely given way to more modern techniques, but the nickname remains. We were told years ago that the workers preferred to endure that noise rather than suffer the loneliness of working in a sound-proof booth. Sounds like a bit of management justification! Now modern presses and hydraulic mandrels do all the hard work, but the salmon & turbot kettles and braising pans are still hand formed before being hand wiped with pure tin. It is truly amazing to watch this magical wiping process. The tin lining can eventually wear off, and the pan must then be retinned.

Most copper work pans today have a stainless steel lining and are therefore very hard wearing. Interestingly, this heavy duty copper/stainless steel laminate only became available after being developed for the manufacture of power station switchgear.