This Parisian Terrine, whose shape is so familiar to us, is originally used in delicatessen, it receives rillettes, galantines and other pâtés. Nowadays, salads and vegetable preparations have taken over, although one or two pounds of rillettes from time to time… The object comes from the archives of the Manufacture de Digoin, but also from our personal archives. However, like every piece coming out of the Digoin ovens, the Parisian Terrine has received a new taste for colours, which puts it back here and now, for a long time.
The clay or more accurately the stoneware paste from the subsoils of Burgundy, Auvergne, Charente or Île-de-France is moulded in the factory’s workshops in Burgundy, then fired, sometimes enamelled, the 1250 degrees Celsius required give horticultural pottery their resistance to frost and cooking utensils their waterproofness as well as their strength, let us add – for the most demanding among us – that the perfect vitrification resulting from these high temperatures allows food to be stored without transmitting odours.
One of the ideas behind the Manufacture’s new rise imparted by Corinne Jourdain, when in 2014, she took over, was not so much to accessorize a bit more our lives, already riddled with gadgets, with small touches of stoneware. But perhaps, to accompany its soft but profound and colourful transformation. That we live and cook with beautiful and durable objects encourages us to do so with excellence, out of respect for the quality of these utensils; using beautiful and good products, preparing them magnificently in an harmonious setting, this goes without saying, preferably for exquisite people.