Nymphenburg Delikatesse Sel de Rose Maurizio Galante Then as now

Then as now

Since it was frowned upon at that time to use fresh flowers as decorations at the table since they might wither during the meal

Die edle Silhouette wirkt leicht und harmonisch

Schon als Gruppe in verschiedenen Größen ist sie hinnreißend dekorativ

installations

Nymphenburg Delikatesse Sel de Rose Maurizio Galante Then as nowWhether 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