Getty Museum
Sauceboat on stand
Creator
Jean-Baptiste-François ChéretFrench Artist · 1728–1791
All works by this person →Scholars depend on church and guild records to learn basic information about the life of Jean-Baptiste-François Chéret. He became a master gold and silversmith in 1759, when he was thirty-one years old. He later became a tax inspector, testing pieces of silver to ensure that they contained the correct quantity of metals, and rose to become one of the chief inspectors.
More on Getty ULAN- Date
- 1762
- Medium
- Silver and silver gilt
- Culture
- French
- Department
- Decorative Arts
- Institution
- Getty Museum
The olive branches and grape vines that decorate the stand for this sauceboat suggest it was originally intended to hold oil and vinegar. The handled "boat" can be removed from the stand for serving or washing. In the 1700s, meals were served according to strict ritual, known as *service à la française*. The first course was already precisely laid out on the table when the diners were seated. The dishes remained in their respective places on the table throughout the meal, while the guests served themselves from the choice of dishes within their reach. At least one servant attended each diner, going round the table to collect food from the various dishes. This practice required numerous plates and serving dishes. The new culinary trend for soups, stews, and dishes with sauces also increased demand for specialized vessels such as this sauceboat.
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