Legacy Kitchen

The Malle W. Trousseau collects culinary tools you’d be proud to hand down.

(page 2 of 2)

The Malle represents a very personal view of the kitchen— a place where both artistry and robust work have their place. The peelers, for instance, come in three varieties: one for hardy vegetables like potatoes and carrots, another for the thin sheaths of tomatoes and kiwis, and the last one to make delicate vegetable noodles. The dramatic red apron, on the other hand, is not made from cloth, but out of leather. “It was inspired by a blacksmith’s apron,” Mathez says. “I feel very protected in it, it’s like a second skin.”

5 “I found these Shun knives in Tokyo two years ago. I also found out that one of the biggest chefs in France, Michel Bras, makes his knives with the same company that makes these.”

 

6 This chicken cooker “is a very strange object,” Mathez says. “It comes from Germany, and it makes a perfect roasted chicken.”

 

7 This skimmer and ladle are made by Mauviel. “The copper is a throw-back to the traditional French way of cooking.”

 

8 “You always need several dishcloths in a kitchen,” Mathez says. “These are a mix of hemp and linen. Hemp is a very strong and absorbent material, stronger than cotton or linen.”

 

It was this mix that caught the eye of Emmanuel Plat, the director of merchandising at the retail division of New York’s Museum of Modern Art, where the Malle W. Trousseau will be sold exclusively in the U.S. this fall. “It was a blend of design classics, humble masterpieces of design, and very practical and basic products,” he says, an approach that echoes the museum’s own curatorial approach. For those of us who might balk at the $5,800 price tag, some pieces in the set—like the Sarpaneva casserole—are available at the store, while Mathez is offering six other hard-to-find items online. But Plat tends to view the Malle as an investment, in both financial and emotional terms. “These objects are timeless,” he says. “They’re not going to go out of style. They can withstand the passage of time, stay with you through your life, and be passed on to another generation.”

9 These three vegetable peelers, each with a specific function, are also sold as a separate collection. “They come from a Swiss company that has been making them since 1947,” she says. “It’s a classic example of good design. I once spoke to a lady who used them for thirty years.”

 

10 Professional cooks in France use this 8-liter aluminum colander. “It’s light, stable, and large enough. I always find other colanders too small.”

 

Add your comment:
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement