The Dessert Course: Batterie de Cuisine

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The Great Kitchen of the Royal Pavilion, Brighton

George, Prince of Wales, created Regent in 1811, recruited Antonin Carême then known as "the best cook in the world" to preside over this lavishly scaled kitchen and its vast batterie de cuisine.

The Prince Regent, lover of all things French, especially food, promised Carême the astronomical sum of £2000 a year and ordered £6000 worth of additional kitchen equipment for his French chef's arrival in 1816.

Batterie de Cuisine
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Perfectly poised in the well-ordered kitchen, the batterie de cuisine included copper bowls, pans and molds with the initials of the owner prominently stamped into their gleaming forms. Kitchens of the well-to-do were elegant works of art where culinary masterpieces were created daily.

Our batterie de cuisine includes utilitarian products which are equally stunning alone or as part of a collection.

Recapture the look, the feeling and the flavor!

"I believe architecture to be the first amongst the arts...and the principal branch of architecture is confectionery."
Antonin Carême,

Since the 17th century, the use of molds in the culinary arts was widespread throughout Europe. Made of solid copper and tinned over the fire by hand to insure the highest quality of finishing, our molds reflect the beauty and function of antique mold designs including those devised by Carême.
Our molds are made in the "land of the coppersmiths" at the foot of the Italian alps by the Ruffoni Company, whose passion for quality is unsurpassed.

Each is truly a masterful creation and a pleasure to use!

This 18th century brazier's shop specialized in the making of brass and copper cooking utensils,
Diderot's Encyclopedia

Sugar cakes baked in #465 Cast Iron Heart Pan are stacked on our hand blown glass salver # 704 to create a timeless pyramid for the dessert table.
See recipe page.

Cook, Joseph Florence, proudly points to a favorite Dessert Course recipe as he oversees the Batterie de Cuisine with a watchful eye.