Last night, Bompas & Parr reignited the antique ‘attelet’ table spectacle, debuting their new range of silver meat jewellery at Adam Entwhisle’s S/S 2011 London Fashion Week catwalk show.
The furthest I've taken food presentation is probably the annual setting-fire-of-the-Christmas-pudding. I was genuinely fascinated to learn that 200 years ago it was the done thing amongst the serious banqueting aristocracy to dress and decorate your meat centrepieces with solid silver jewellery or 'attelets'.
Last night, Bompas & Parr reignited the antique 'attelet' table spectacle, debuting their new range of silver meat jewellery at Adam Entwhisle's S/S 2011 London Fashion Week catwalk show.
The solid silver skewers can be used to truss quail, garnish pigs’ heads or as elegant broaches or hair accessories.
The meat jewellery re-introduces a forgotten piece of kitchenalia that can be used to accessorise both meat dishes and dresses. In the early nineteenth century, edible centrepieces were garnished with elaborate skewers called attelets. Chefs threaded whole truffles and blanched coxcombs onto grand dishes such as boar’s head.
Georgian celebrity chef Antonin Carême who cooked for George IV, Napoleon and Tsar Alexander I, advocated the use of a great number of attelets. Sadly in the last 200 years these elegant ornaments have fallen out of favour.
Bompas & Parr is bringing the attelet back. At Adam Entwhisle’s catwalk show models wore the silver skewers as accessories as well as using them to garnish piles of meat..