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Tabletop Presentation Homepage | Retailer Homepage

Ercuis & Raynaud - Maison & Objet

The following brands will be exhibited at Maison and Objet from Sept 6 - 11: Raynaud Porcelain and Ercuis Silver – Hall 7 Booth E19/F20 JL Coquet and Jaune de Chrome – Hall 7 Booth F1/G2 Couzon and Medard de Noblat – Hall 3 Booth E46/F45

Please stop by to see our new introductions at Maison & Objet if you are attending the fair.

Thank You!

Bloomingdales at Chestnut Hill Table Display

Bloomingdales at Chestnut Hill displaying Raynaud Alle Royale and Anna Weatherley Anna's Palette Indigo Blue on their table display

Ercuis & Raynaud "French May" Festival

Ercuis and Raynaud exhibit at the "French May" Festival in Hong Kong from May 4th to June 9th

From May 4th to June 9th, the "Splendour of the French Table" exhibition is showcasing our rich heritage during the French May Festival taking place in Hong Kong. Located in the Elements Shopping Mall, the exhibition traces the evolution of tableware in France since the 18th century.

Raynaud has selected pieces from amongst its heritage treasures that reflect the House's unique expertise and are both timeless and representative of the family history.

The Palais Royal collection, which is entirely hand-painted, was created by Porcelaines Raynaud's founder, Martial Raynaud. He gave the service to Sacha Guitry on the release of his film Remontons les Champs Elysées in 1938. They are juxtaposed with pieces from the Nin Sou collection, inspired by an early Compagnie des Indes design symbolising André Raynaud's taste for Chinese antiques and antique porcelain. Lastly, the more contemporary lines of the Trésor collection illustrate Bertrand Raynaud's use of the worlds of decoration and fashion as a new source of inspiration.

A new shop inaugurated in Istanbul

From left to right: Nuran Karabacak, Sirin Yalcin and Rosella Karabacak, the Sirmaison team

On May 14th Ercuis & Raynaud were present at the opening of Sirmaison in the Nisantasi area of Istanbul. This new shop has given us the opportunity to join forces with two leading brands in the crystalware sector, Lalique and Les Crisalleries de Montbronn.

The inauguration received prominent coverage in the Turkish ppress, for example in the magazine "Samdan Plus" in an article attached to this newsletter.

Store's Interior

The Sirmaison Team at the store's inauguration. Hello ! 22-23 May 2013

Nathalie Banessy, and Sylvie Adon at the inauguration evening. Samdan Plus, May 22-23 2013

Ercuis joins the table at the La Grotta restaurant in Konjiam Resort, South Korea

Konjiam Resort, which opened in 2008, is one of South Korea's most luxurious hotel complexes. The Korean resort has chosen the "Alto" model by Ercuis for the 70 place settings of its Italian restaurant, "La Grotta". This resolutely contemporary tableware reflects the restaurant's streamlined decor.

Ercuis and Raynaud at the Waldorf Astoria Berlin

Inaugurated in January 2013, the Waldorf Astoria Berlin called upon Ercuis and Raynaud to equip its gourmet restaurant, "Les Solistes". Managed by Chef Pierre Gagnaire (who holds 12 stars in the Michelin Guide), the restaurant has chosen "Equilibre" flatware in silver-plated steel as well as several silver-plated accessories by Ercuis.

Raynaud was commissioned to design espresso cups with a bespoke pattern incorporating the restaurant's logo.

The pure clean lines of these designs are a perfect match for this prestigious setting whose inventive and modern cuisine reflects the spirit of the German capital...

Raynaud at the Maud Fontenoy Foundation Gala

From left to right: Delphine Batho, Minister of Ecology, Sustainable Development and Energy; Yachtswoman Maud Fontenoy; Actress Marion Cotillard, the Foundation's patron.

On April 9th, Raynaud kept a date at the Maud Fontenoy Foundation's 5th annual Gala at the Hotel de la Marine.

Created in 2008, the Foundation works tirelessly to protect the coast and marine biodiversity. As a partner to the event, Raynaud joined forces with Chef Anne-Sophie Pic to enable the personalities attending the Gala to enjoy the Michelin-starred chef's dishes in plates from the "Lunes" collection.

The Hotel de la Marine

Ercuis and Raynaud under the spotlight at the Prince de Galles Hotel, Paris

This outstanding Parisian hotel, a flagship of the Starwood Group's Luxury Collection, re-opened on May 16th after two years of renovation work.

Chef Stephanie Le Quellec, at the head of the hotel's new restaurant, "La Scene", has called on Ercuis and Raynaud. She chose the "Equilibre" model in silver-plated steel and a selection of tableware, with plates from Raynaud's "Hommage" and "Uni" collections.

Care and Precautions for Porcelain

Porcelain is a material that is perfectly suited to everyday life. It can safely be put in the dishwasher, which will not hurt the decoration, but give it a radiant shine.

Great care must be taken when putting a porcelain dish in the oven. 1400°C fired porcelain can withstand your oven's 300°C, but not thermal shocks. When you take it out of the oven, do not run cold water on it and avoid putting it on a cold surface, lay it on a wooden or material-covered surface, or on a cloth. As for microwave ovens, you must make sure there is no metal (gold or platinum) on the decoration - Raynaud does not today make decorations with microwave-proof fake metal. Only white or color decorations can go in the microwave.

Be creative in your use of the various pieces, for instance... a presen- tation plate can be used as a single-dish dinner plate, as a cake plate, a cheese plate... the dessert plate is perfect for an appetizer or cheese, the fruitcake dish is ideal for "pâté" and also "canapés", "petit-fours" and smoked salmon. The soup tureen is today used for soup, "consommés", "bouillabaisse", "pot-au-feu", pasta... all the convivial and generous dishes. Salad bowls are also very practical for pasta, risotto... sauceboats can be used for fruit sauces.

Exotic cuisine is very fashionable, and if you don't have a Thai dinner every night, remember that the bowls will look lovely filled with "hors d'œuvres" or sauce, and the cups can turn into sugar bowls.

Raynuad Introduces Lunes

LUNES, new from Raynaud Porcelain

Speaking of creative tabletop and culinary entertainment, Raynaud Porcelain and Devine Corp. are introducing LUNES a new tableware range that represents a combination of chef, designer, and porcelain maker. Three star Michelin chef Anne Sophie Pic, along with designers Catherine and Bruno Lefebvre have teamed to bring this new dinnerware collection to appeal to all the gastronomic pleasures.

With a range consisting of approximately 50 items, LUNES is a gentle, feminine shape with curves and hollows to allow for tasting forks and spoons that Chef likes to use in her menus. There are 22 plates sizes, soufflé bowls and teapots that invite guests to help themselves. Cloches, also unique in form, make each dish a visual and aromatic surprise.

Tea service in LUNES retains the same simle elegance as the dinner service. Anne-Sophie Pic, a petite, softly spoken and revered chef who has headed the kitchen at La Maison Pic in the south-eastern French town of Valence for more than a decade - is only the fourth woman to win the top award. According to the U.K. newspaper The Guardian, Pic is "a specialist in fish, her signature dishes include sea bass caught in coastal waters and steamed over wakame kelp, served with gillardeau oyster bonbons, cucumber chutney and vodka and lemon butter sauce. But although she came late to haute cuisine, the chef, who prefers to mix textures and flavours rather than radically alter ingredients, comes from a gastronomic dynasty." Both her grandfather and father were also three star Michelin chefs in their time.

The combination of chef and designer here has produced a shape that only a porcelain producer of Raynaud's reputation for quality could execute. Taking two years to complete, Raynaud drew upon its legacy since the 19th century as one of the world's premier producers to achieve the proper balance between art and practicality for LUNES.

You can see LUNES at the Devine Corp. booth # 6351 at next week's NRA Show in Chicago. You can also go to www.Raynaud.fr or www.devinecorp.net to learn more about LUNES.

Thomas Keller Receives French Legion of Honor Medal

Yesterday Thomas Keller received the French Legion of Honor at his New York restaurant Per Se. Keller told the Feast he was nominated by Daniel Boulud, Alice Waters, Jacques Pepin, and Robert Parker, and that he found out about it via a letter from French President Nicolas Sarkozy.

Paul Bocuse presented the award, and chef Eric Ripert, restaurateur Drew Neiporant, and Food & Wine editor Dana Cowin all attended the ceremony. Congratulations, chef! Or should we call you Chevalier now?

The full press release. >>> Thomas Keller – France Légion d'honneur Ceremony & Reception at Per Se

On Tuesday, March 29th, Chef Keller was recognized by the France Légion d'honneur and was named Chevalier for his work in promoting French cuisine in America. He, along with Julia Child and Alice Waters, are the only Americans in the food field to be granted this distinction.

Legendary French chef Paul Bocuse presented Chef Keller with the official medal during a ceremony and reception at Per Se. France Ambassador François Delattre opened the ceremony, which was complete with words from close friends/industry leaders Daniel Boulud and Alain Ducasse along with Joseph Keller (brother).

Event attendees included Chef Keller's friends and family, along with industry notables such as Tim Kutz, Magda Michaud, Eric Ripert, Jacques Pepin, Drew Neiporant, Jerome Bocuse, Susan Ungaro and Dana Cowin as well as actress Dana Delany, actor Kyle McGlaghlin and Brad Lewis (Film Producer, Ratatouille (Pixar), Antz (DreamWorks), etc) to name a few.

The event opened with a champagne reception, complete with passed canapés by Per Se Chef de Cuisine Eli Kaimeh and closed with a selection of dessert canapés by Pastry Chef Elwyn Boyles.

Expo Maison France

Maison France, hosted by The French Trade Commission, UBIFRANCE, exhibited at the Felissimo Design House June 22-24. The event was an exclusive press and trade only showcase featuring a selection of home furnishings from France. The purpose of the showcase was to establish new luxury designers in the US market and to introduce their newest collections. There were also many longstanding designers, such as Raynaud & Ercuis who participated and showcased their latest designs. There were over thirty brands featured representing furniture, lighting, textiles, architectural materials, tableware and decorative accessories. Featured in the exhibit were Raynaud's patterns Salamanque, Gala, Caviar, Makassar, and Attraction; and Ercuis's Alto, Insolent, Peter, Equilibre, Brantome, Vieux Paris, Galet, Steamer and Paris.

In the Gilded World of Per Se’s Kitchen

Source: The New York Times May 28, 2009

ROOMS In the Gilded World of Per Se's Kitchen By ALAN FEUER

In the kitchen of Per Se, the wallet-busting restaurant on Columbus Circle, there is a sign of blue tiles reading "Sense of Urgency" on the wall. That -- the urgency -- arrived a little early last month when, at 6:15 one evening, there were already eight tickets -- seven tasting menus and an à la carte snapper -- stacked up on the rail.

The pleasant hush of the cocktail hour was over, and three calottes de boeuf grillée were sputtering like split wicks in a pan. Platters clanked; saucepans sizzled; the harried garde manger was fidgeting with his peach palms. The servers at the marble-countered "pass" -- there to receive the finished dishes -- shifted from one foot to the other like gamblers waiting anxiously at the track.

Then another dupe came in, and David Breeden, the head chef for the evening, called the ticket loud enough for everyone to hear. "Order for two -- one tasting, one veg!" he shouted like a captain of artillery. "One and one!" the kitchen shouted back.

You would think that in a lingering recession, the real urgency at Per Se would come from money matters, from the natural inclination of budget-conscious eaters to set aside their Visas for the moment and sate themselves on $13 Kung Pao chicken dinners instead of on a menu whose base cost is $275 a head.

But in fact, the kitchen -- 5,000 steel-and-tile square feet of it -- is a lesson in the little-known field of gastro-economics: When it comes to fine dining in New York, the fiscal situation is often irrelevant. Elites will always and forever be elites.

"People are still going out to eat," said Jonathan Benno, the chef de cuisine. While Per Se has endured a 10 percent drop in reservations and has started offering a less expensive à la carte Salon Menu in the lounge, Chef Benno said that this provided the chance "for the concierge at the Mandarin to call up Mr. and Mrs. Smith from Chicago and quickly slip them in."

His kitchen, which is brighter than a beach house (and only slightly smaller than the dining room itself), has something akin to a gold vault or the Queen of England's bedroom, existing in an atmosphere above such trivial indignities as battered stock portfolios and recessionary slumps. Even as the rest of the planet scrapes together money for the rent check, there seems no end to the bountiful provisions that stream in through its doors: 30 two-pound pompanos from Florida; a box of fresh langoustines from Scotland; 20 whole rabbits from Vermont.

The space itself is endlessly divided, with separate sub-kitchens devoted to pastries, ice cream, bread, fish, spices, produce, animal and vegetable stocks and the rendering of freshly butchered meat. The main -- or cooking -- kitchen is an inhumanly immaculate expanse of burner rings and countertops where, according to tradition, the stations move clockwise from canapé to entremetier. Above it all, there is a video screen with a real-time uplink to Per Se's sister restaurant, the French Laundry in Yountville, Calif., four time zones and 3,000 miles away.

By 8 o'clock, the dupes were 20 deep, and Mr. Breeden called successive orders with a scowl. There was $5,500 on the rail, and out there, in the untouched world, somebody was paying for it all.

Per Se serves its world class dishes on Raynaud's Hommage Collection, pictured above. Please click here to view this collection.

Metamorphoses

Jardin Celeste

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