I was most impressed by the different plates that they used for each course. I am looking for something for my dining room. I am a student at The School of Culinary Arts at The Art Institute of Atlanta. I am doing research on Pates and Terrines. Anything as far as their origin etc. could you please send any information.
Quality is of the essence.
Professional Cutlery Direct seems to have the whole line but doesn't have much of a web site. There are three copper lines widely available in the U.S., Mauviel and Bourgeat from France and Falk Culinair from Belgium. Please visit our website for more information about copper cookware. For serious cooks there is only copper cookware. This eliminates hot spots that contribute to scorching and sticking.