The first stainless steel cutlery

Orfèvrerie Ercuis

Tradition and craftsmanship since 1867

The origins of Ercuis goldsmith's house date back to 1867, when Father Adrien Céleste Pillon, a parish priest in the village of Ercuis, 50km from Paris, founded a religious goldsmith business to make silver- and gold-plated pieces.To finance the business, Pillon set up a local newspaper, which he also used as a means of advertising his creations. However, the business was soon taken over by Léon Durand, the former production manager of the Clichy glassworks, who redirected it towards the art of the table. In 1880, they opened their first shop in Paris.In 1886, Ercuis goldsmiths signed an agreement with the producer George Maës, adopting his ‘poinçon carré’, the official contrast in France for silver-plated metal, represented by a centaur, which has become the symbol of the firm to this day. The Maës family spearheaded the growth and expansion of the house for three generations.Throughout the 20th century, the house gained prestige and recognition, participating in various Universal Exhibitions, equipping the great hotels of the Côte d'Azur, the Côte Basque and Paris such as the Pavillon Henri IV, and receiving important commissions such as the silver-plated pieces for the ocean liner ‘Le France’ or for the Orient Express.From 1980s onwards, the company became a public limited company and changed hands several times. Today, the brand is owned by the Italian group Sambonet. Ercuis hallmarksThe Ercuis pieces bear at least two hallmarks: the goldsmith's mark and the quality hallmark. - The goldsmith's mark is represented by the inscription ‘ERCUIS’.- The hallmark may be represented by the ‘poinçon carré’, the official French contrast for ‘metal argenté’, or by indicating the percentage of silver with each number in a square. The Ercuis ‘poinçon carré’ includes a centaur with the initials ‘OE’ identifying the house, and the indication of quality in Roman numerals: I or II, depending on the microns of silver in the piece. The high quality of the silver plating applied to their pieces makes them of superior value on the antique market.

Ancient Rome, Felipe V and the Roscón de Reyes

Origin of the Spanish Christmas sweet of Epiphany

Roscón de Reyes is a Spanish gastronomic tradition of this period of the year. It is common practice in all homes to eat Roscón on 6 January, the day on which the adoration of Jesus by the Three Wise Men is celebrated.  The origin of this tradition dates back to the Roman Saturnalia, festivities which were celebrated in Ancient Rome in honour of Saturn, God of agriculture, on the occasion of the onset of the winter solstice, which brought longer days and the end of the winter sowing season, which allowed slaves to rest for a few days. A public banquet was held and Roman citizens exchanged gifts.  Each year, a round cake was made with figs, dates and honey in which was hidden a fava bean, a symbol of prosperity, which gave the title of «King of Kings» to the slave who was given it, allowing him to be free during the Saturnalia.  In the 4th century, when Christianity became the official religion of the Empire, these festivals were gradually replaced by Christian celebrations. The tradition became less important except in France, where the Roi de Fave (King of the Bean) was celebrated. To celebrate Epiphany, each village gave a sweet bun to the poorest children and whoever found the bean received gifts and privileges. In the 18th century, Louis XV included a gold coin which meant that no one wanted the bean, and finding it was no longer a prize. It was Philip V who introduced this tradition in Spain, maintaining the duality between reward and punishment. Later the coin was replaced by a figurine and the person who found the bean had to pay for the roscón. We share the value of the tradition. The beauty of the customs makes us enjoy our time around the table.

Maison Christofle

A savoir-faire that endures

In 1830, the jeweller Charles Christofle, following the family trade specialising in precious metals, founded the maison that still bears his name today. Two years later, he registered his goldsmith's stamp with the Office de Garantie in Paris for the manufacture of gold pieces. Later, in 1842, he bought the patents for electrolytic silver and gold plating from the Frenchman Henri de Ruolz, focusing his business on the manufacture of silver-plated metal pieces. Christofle gained national and international recognition when it became the ‘Emperor's supplier’. In 1852, Napoleon III commissioned silverware for receptions at the Tuileries Palace. A service for a 50-metre-long table comprising 4,000 pieces and a ‘surtout’, a common centrepiece at the time that included sculptures, a salt and pepper shaker, a candlestick, a vase, etc. This was designed by the renowned sculptor François Gilbert, was made up of 121 pieces and was 3 metres long. The pieces were burnt in a fire at the palace in 1871. However, some were rescued from the ashes and are now on display at the Musée des Arts Décoratifs in Paris. A decade later, in 1862, the Emperor appointed Charles Christofle an Officer of the Legion of Honour after the house won a medal at the Universal Exhibition in London. After the death of the founder in 1863, he was succeeded by his son Paul, and his nephew Henri Bouilhet, who maintained the spirit and principles of Christofle. The Maison continued to grow in success and received major commissions, such as the silver-plated pieces for the Ritz Hotel in Paris, the Orient Express and the Concorde. Over the years, Maison Christofle has adapted to the different needs and trends of society. Today, it continues to innovate and revolutionise the art of goldsmithing.   Maison Christofle hallmarks Christofle pieces bear at least two hallmarks: the goldsmith's mark and the hallmark of quality. - The goldsmith's mark is represented by a balance with the initials ‘OC’ (Orfèvrerie Christofle). - The hallmark may be represented by the ‘poinçon carré’, the official French contrast for ‘metal argenté’, or by indicating the percentage of silver with each number in a square. Christofle's ‘poinçon carré’ includes a chess knight with the initials ‘OC’ identifying the house, and the indication of quality in Roman numerals: I or II, depending on the microns of silver in the piece. Christofle pieces usually bear a third hallmark with the inscription ‘CHRISTOFLE’ within a rectangle, which facilitates their identification. The high quality of the silver plating applied to their pieces makes them of superior value on the antique market.

Thanksgiving

Origin and tradition of the celebration

Thanksgiving is one of the most important celebrations of the year in the United States. A special day when family and friends gather around the table to celebrate gratitude.The origin of Thanksgiving dates back to 1621, when English settlers and the Wampanoag tribe held a feast as a sign of thanks for the autumn harvest. The first year in the ‘New World’ had been hard, and the Indians had been crucial in helping them learn farming and hunting techniques. The feast lasted three consecutive days and was held in Plymouth (now Massachusetts).From then on, thanksgiving feasts were celebrated in different communities over the years. In the 19th century, during the Civil War, Republican President Abraham Lincoln decided to declare Thanksgiving Day a bank holiday in 1863, celebrated thereafter on the last Thursday of November. In 1939, as the last Thursday of the month was the 30th, President Franklin D. Roosevelt wanted to move Thanksgiving to the second-to-last Thursday in November in order to add an extra week of Christmas shopping and give the economy a boost. This caused an uproar and citizens protested, calling it ‘Franksgiving’. However, this change was only in effect for two years until 1941, when Congress approved the return of the holiday to the fourth Thursday in November.The traditional Thanksgiving meal is turkey with mashed potatoes and cranberry sauce. Although it has not been proven with certainty that turkey was eaten at the 1621 feast, it is said to have been chosen because of its larger size compared to chickens, ducks and geese, ideal for serving at a large meal. We share the beauty of the moments around the table, the way of turning every meal into a special moment, the love in the small details.