1 / 2
an image of a tureeny dish and saucer on a sauceran image of a white and blue tureeny with flowers on it
Premium BARON, RIBEYRE ET ASSOCIES

Estimate €4,000 - €6,000
Sale commission
Description
VINCENNES An ‘ordinary’ lard pot on four legs surrounded by acanthus leaves, with a lid featuring an orange motif, including leaves and buds, and a second-size tray with openwork shells. Polychrome decoration of bouquets of flowers and butterflies. The rims, finished in bleu nouveau, are highlighted with a gold border. The handles are adorned with a ‘bleu nouveau’ ribbon edged in gold. Marked beneath the tureen and beneath the tray with two intertwined L’s and the year 1755, the mark of the painter Aubert père, active between 1754 and 1758. 18th century. Length of the lard pot: 29.5 cm Length of the tray: 40.5 cm Repaired circular crack on the lard pot; cracks on the mandarin-shaped decoration of the lid. A similar model is illustrated in Préaud and A. d’Albis, *La porcelaine de Vincennes*, p. 74, and in *Catalogue of the Sèvres Collection: The Wallace Collection*, by Rosalind Savill. The oille pot was produced in three sizes by Jean-Claude Duplessis the Elder; the shape can be seen in his design for the ‘ornamented’ soup dish. It appeared between 31 December 1753 and 1 January 1758. This oille jug, with its sky-blue base, was commissioned for the King’s dinner service in 1751 and delivered between 1753 and 1755. This oille pot featured in most table services until 1790; it was the most expensive piece. The word ‘oille’ derives from the Spanish ‘olla’, meaning cooked dishes; it was described in 1768 as ‘a Spanish ragout consisting of a mixture of all kinds of meat and vegetables, cooked in a large pot; there is scarcely a grand table in France where this dish is not known ’. It could also contain all manner of birds confit in flavoured juices. The pot à oille was placed at either end of the table, and the serving platter could be used for the meats separately; it was often accompanied by two oval terrines. The terrines or ‘pot à oille’ were generally supplied with a silver lining, sometimes fitted with handles. Regarding Louis XV’s commission in Lazare Duvaux’s book, it is noted: ‘a pot à oille (for the king) and its dish, 600 livres; the silver bowl and lid trim, 180 livres’
See original version (French)
Auto-translation. Refer to original language for legal validity.
About the sale Modern and classical art & jewellery
Auction location
Auction time 09/22/2026 at 2:00 PM
Pictures credits: Contact the Auction House
You may also like