Basic Dish

To completethe set of plates you already have, you need more specific dishes to serve or/and cook more specific food. For its resistance, hygiene, security and high cooking performances, French Porcelain is recognized and used by all professionals. If you choose the plain white dish, you are sure it will match perfectly with your
own set of plates, will offer a classic and refined image, while cooking your preparation perfectly.

"Ear dish" is our French term to call this round dish in which you will be able to cook or serve many dish ; Tagliatelle Carbonara, Salmon mousse with capers, Berries gratin , Chocolate profiteroles ; almost any entrée or dessert would fit in this classical dish.
If you need only one, this is the one !

Soufflé Dish will be the second most useful one. It is used to cook soufflés like Cheese soufflé, as well as Baked caramel custard, or serve your Chocolate mousse…

Ramequins have the same role as the soufflé dishes but are smaller ; you can use very small ramequins as well to serve many different dishes during a Buffet...

Rib dish : to serve Belle Hélène pears or Fresh fruits salad dessert…

Soup Tureens will allow you to serve in the best French manner all soups you want to cook, like our Onion soup au gratin for example or our Leak and potatoe soup.

Avocado dish , to serve avocados in halves, helps not to have dressing all over yours hands when consuming ! Also usable to serve sliced avocado like for Avocado and eggs with crab mousse.

Scallop dish will enable you to cook & serve all sorts of fish or seafood gratins like Scallop gratinéed.

Pie dish to cook individual pies, as an entrée like Quiche Lorraine or a dessert like Thin Apple Pie.

Paté tureen : in this one, you will cook small portions of patés, like Rabbit Paté for a Buffet for instance…