Chefs take on Raynaud's Essentiel collection
French porcelain manufacturer Raynaud launches on-trend collection and brings chefs on board to present dishes in it
Today, in both gastronomic cuisine and brasserie cooking, a new style of deconstructed presentation is developing in dishes. The classic 'starter, main course, dessert' approach is being reinvented around tasting menus and a demonstration of the chef's expertise. Now, chefs need smaller plates adapted to the consistency of each food (solid, semi‐liquid, liquid) and how the food is eaten (fork, spoon, skewer, dipping, eaten with fingers, etc.).
To embrace this new trend, porcelain manufacturer Raynaud called upon designer Sylvie Amar, an expert in tableware and gastronomy, who designed the Essentiel collection.
This white porcelain collection has 3 plates and 7 satellite dishes for a huge range of combinations. The table can be dressed in a multitude of ways; the different heights of the elements mean they can be layered between them to create an edible work of art!
Three French chefs joined the fun and prepared their own dishes served in the Essentiel collection:
* Guillaume Delage, Head Chef at Jadis restaurant, in Paris' 15th arrondissement
* Thierry Marx, Head Chef at Sur‐Mesure in the Mandarin Oriental Hotel in Paris' 8th arrondissement (pictured)
* Toshitaka Omiya, Head Chef at Agapé restaurant, in Paris' 17th arrondissement
The video of the chefs presenting their dishes in the new Essentiel collection is on the Ercuis‐Raynaud Youtube channel.
In 1919, Martial Raynaud acquired a porcelain factory near Limoges (central France). For inspiration for his designs he turned to Art Nouveau and Art Deco. The 1950s were marked by collaborations with artists including Salvador Dali and Jean Cocteau. In 1992, silversmith Ercuis joined the capital of Raynaud. Bertrand Raynaud, representing the 3rd generation of porcelain makers, became Chairman of the Board.