Nymphenburg Delikatesse Sel de Rose Maurizio Galante installations

installations

Architekt und Bildhauer Hermann Gradl das Fischservice BELLE EPOQUE

Since it was frowned upon at that time to use fresh flowers as decorations at the table since they might wither during the meal

The viewer's gaze is focused on the golden edge which is a particularly elaborate graphic detail of the historical design from 1765

Nymphenburg Delikatesse Sel de Rose Maurizio Galante installationsWhether 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