Butter knife, salad fork or cake server... At Puiforcat, every utensil, even the simplest, even the most conventional, dazzles with the perfection of its lines and workmanship. But the House also excels in highly specialized cutlery, implements reserved for fine dinners and other exceptional meals. As such, the Puiforcat archives abound with hundreds of designs, ensuring that the right utensil is available for each and every culinary event.
For example, the Cannes service features dozens of references of all shapes, sizes and uses: forks for game, lobster, escargots and even to serve cold cuts; spoons specifically intended for caviar or moka, as well as a slotted plating spoon and a pierced sugar spoon; not to mention asparagus tongs, a rice ladle and a small cocktail spoon. Some models are so exacting and so rare that they are only manufactured upon order.
This expertise has earned Puiforcat the honor of gracing Michelin-starred tables, from the Louis XV restaurant in Monaco, under the leadership of Alain Ducasse, to L'Atelier de Joël Robuchon in Bangkok.