Found in Carpentras, though originally made in Rouen, Normandy in the 18th century, this “cul noir” dish follows a distinct tradition where the underside was glazed with an iron-oxide which darkened it during firing, a quiet marker of its origin and technique. The plate is hand-thrown with a softly scalloped rim, decorated in that unmistakable Rouen blue with a loose, almost gestural floral motif at the center and a rhythmic border that feels both precise and playful. Fine glaze lines and small imperfections show up across the surface, exactly what you want to see in a piece that’s lived this long. Sylvie would lean this into a kitchen wall or layer it into a stack where the blue pattern peeks through just enough.
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