10015710 Hilde Ernst Andreas Rauch

Ernst Andreas Rauch

Indian or Tasmanian pepper: Seasoning is no longer just the chef’s domain

so findet die Produktion bewusst nur an einem einzigen Standort statt: vor Schloss Nymphenburg in München

Die Bemalungen in Seladon und Muschelrosa sowie das Wechselspiel zwischen glasiertem und Biskuitporzellan betonen die Zartheit der Objekte

Schmetterlingen und Insekten

10015710 Hilde Ernst Andreas RauchWhether fleur de sel or Himalayan salt, Indian or Tasmanian pepper: Seasoning is no longer just the chefs domain, but is part of good manners at the table. Luckily. The Nymphenburg repertoire of pepper and salt vessels is just as rich as the range of grains and crystals of all colours from Ted Muehling's poetic snails in biscuit porcelain to Wenzel Hasler's ribbed baskets. Konstantin Grcic's collection of shakers, based on historical electrical