A French Potpourri

In early 17th Century France fresh herbs and flowers were gathered and used to make potpourri which was set out in special pots to perfume the air in their palaces and cottages. Potpourri is made by mixing oils, leaves, and/or dried flowers. When prepared, the mixture is enclosed in a bottle or jar, and allowed to sit for several weeks. During this time, the potpourri may smell rotten, however it soon improves.

The word "pot" in French has the same meaning

as it does in English, while the word "pourri" means rotten. The term "rotten pot" probably refers to some fermenting which may enhance the natural fragrances of a potpourri's ingredients.

In ceramics manufacturing, a potpourri vase is a vase specifically designed for holding potpourri. In the traditional designs a potpourri container is provided with a pierced fitted lid, through which the scent may slowly diffuse. This pretty potpourri diffuser is a trunk shaped Limoges Box made by Chamart with a porcelain top hand decorated with a pansy design and a pierced metal bottom in which to place scented potpourri.

Rasberry Charlotte

Yes, it was the French that came up with this
delightful dessert, as beautiful as it is tasty.
A Limoges box is pictured
preserved in porcelain by Chamart.
Try the easy recipe below, may not look as nice as the Limoges and certainly has more calories but is
sure to please!

Easy and Quick Recipe from Epicurious :


yield: Makes 6 servings
active time: 15 min
total time: 50 min


Ingredients
7 ounces savoiardi (crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1 1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream

Equipment: a 7- to 8-inch soufflé dish

Preparation
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
Serve charlotte with remaining raspberry sauce.

The Makers - Chamart

Chamart was founded by Charles Martine in the early 1950's. The name is derived from a combination of Mr. Martine's first & last names. In 1965, Chamart designed a collection of Limoges Boxes for Tiffany & Co. which became immensely popular and introduced the American public to the Limoges box.

Martine’s marked taste, devotion to crafting quality, and insistence that each piece be meticulously handpainted from start to finish, made the Limoges Box become a product for which Chamart is now world famous.