Bowl and small bowl

Treats, sweets and other little "nibbles" all of sorts will nest snugly in the bowl or small bowl, chosen with care by you, to serve as aperitifs or to add to your menu that little something extra to please the palate. Salty or sweet appetizers (cakes, dried fruit), destined to accompany your dishes or to transcend your desserts, must avoid the dual dangers of oversize and overcrowding. A small, discrete bowl does not steal the show at dessert time and can easily be passed from hand to hand. This "second role" is not the only use of the bowl, which can also find itself in the spotlight when the choice is made to serve individual entrées or desserts. An alternative employed by more and more hosts, who bank on the aesthetics of the presentation. Effect guarantied. Read more

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A bowl for individualised service

For individual presentations, Raynaud remains a reference, in particular its collection Allée du Roy, with its lobed bowl, subtly decorated with leaves, flowers and gold lining. Maison Saulaie recommends the Madagascar range too, in Italian ceramics. Inspired by Malagasy nature, it has the great advantage of offering not only a small bowl, but also an entrée dish, a large plate and a dish platter, an ensemble to conserve your courses during the entire meal.

Trinket bowl: each object in its rightful place

Besides culinary utilisation, the bowl or small bowl can be of great daily service, disconnected from all gastronomic considerations. Chosen in harmony with your interior decoration, it serves as a trinket bowl, deployed on a sideboard, a buffet or as a table centrepiece. It's just a question of finding the right place for it, to lighten your pockets of a set of keys, a telephone or coins… without risk of misplacing them. For regular use, the Cristobal marine model, by Raynaud. Dreamed up by the decorator Alberto Pinto, it stands out from the range put together by maison Saulaie. A design trinket bowl, in porcelain, abound with nuances and finesse.

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