10015710 Hilde Glazed on the inside and

Glazed on the inside and matt bisque on the outside

Indian or Tasmanian pepper: Seasoning is no longer just the chef’s domain

so findet die Produktion bewusst nur an einem einzigen Standort statt: vor Schloss Nymphenburg in München

Schmetterlingen und Insekten

fox and dog was complemented by a pattern from the Nymphenburg decor archive including patterns that were originally intended for a soup tureen or depicted the plumage of a guinea fowl

10015710 Hilde Glazed on the inside andWhether 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