Big, bold, and built for preserving. These early 20th-century Vallauris marmites, found in Avignon, were once essential for slow-cooking and storing meats like duck confit, sealed in fat and kept cool in stone-lined cellars. Today, Sylvie uses them in the kitchen filled with lemons and shallots, or repurposes them as clever cover for potted indoor plants. Small, medium, and large sizes available.
Minor variations from the images may occur unless otherwise noted. All sales are final.
