Savour Life - Haus

Savour Life
with
REVOL

Savour Life
with REVOL
Cook, Serve and Enjoy…
Regular people like you and I are sometimes
pressed for time when it comes to eating, but
what makes us different is our enthusiasm,
experience and shared passion for cooking.
At heart, with their deep epicurean desire to
entertain, each cooking enthusiast gets as much
pleasure out of delighting others as the recipients
do! At Revol, we’ve been cultivating a love of fine
cuisine since 1789 and we want to share that
love with you.
Olivier Passot
President and CEO
Page 2

Table of Contents
04/05 Marc and Camille: a family meal
06/07 Marty hosts a tapas party
08/09 Geoff the Chef
10/11 Ruth has a sweet tooth
12/13 Di’s pies
14/15 A unique brand’s story
Page 3

Marc & Camille
a family meal
Grands Classiques
Rectangular roasting dish (Alexandrie)
616258 - Cm 28 - Inch 11
In our house, we’re very family oriented! We love to
organise meals where everyone can get together and
share a few convivial moments. We have dishes in all
different sizes, for everyday or weekend meals. Plus,
using Revol guarantees quality, healthy cooking and
respects our culinary traditions.
Belle Cuisine
Rectangular dish
642068 - Cm 30 - Inch 11 3/4
Cast iron style
Gratine’ of courgettes
Serves 4
1 kg (2.2 lb) courgettes - 30 cl (10 ½ oz) creme fraiche
25 cl (8 ¾ oz) whole milk - 150 gr (5 1/3 oz) Swiss cheese
3 eggs - 3 tsp. cornstarch - milled salt and pepper
Directions
Slice the courgettes. Boil the milk in a saucepan and add
the courgette slices, then cook for 10 minutes, stirring.
Blend the cornstarch into the creme fraiche with a fork, then
the eggs. Add the courgettes, then most of the cheese.
Salt and pepper to taste. Pour into a buttered gratin dish
and sprinkle on the rest of the cheese. Bake in a hot oven
about 30 minutes.
Froissés
Crumple utensils jar
641914 - L1 - Oz 35 1/4
Happy Cuisine
Poultry roasting dish
638625 - Cm 34 - Inch 13 1/2
Pepper red
Page 4

Revolution
Oval cocotte
642323 - L 4,2 - Oz 148 1/4
Pepper red
Grands Classiques
Lyonnais salad bowl
638796 - Cm ø 25 - Inch ø 9 3/4
Belle Cuisine
Round dish
614847 - Cm ø 18,5 - Inch ø 7 1/4
Square baking dish
621333 - Cm 20 - Inch 7 3/4
Grands Classiques
Rectangular terrine with lid/tray
638548 - Cm 19,7 - Inch 7 3/4
Happy Cuisine
Roasting dish
641934 - Cm 38 - Inch 15
Lime green
Londres
Deep square dish
615963 - Cm 25 - Inch 9 3/4
Page 5

Marty hosts a
Tapas Party
Froissés
Espresso crumpled
tumbler decorated
642010 - Cl 8 - Oz 2 3/4
Lime green
“Se mettre au vert”
The smaller, the funkier! I love a variety of tastes, styles
and recipes: tapas, antipasti, American-style snacks, or
appetisers, I bank a lot on presentation. Not to mention
that I amaze all my friends with the variety that Revol
provides!
Froissés
Espresso crumpled tumble decorated - Cl 8 - Oz 2 3/4
642007 - “matière grise”, 642005 - “blanc comme neige”, 619088 - Pepper red
Impulse
Individual bowl
638869 - Cm ø 11 - Inch 4 1/4
Mini cinnamon donuts
Makes 22 donuts
250 gr (8 4/5 oz) flour - 1 egg
15 gr (1/2 oz) melted butter or 1 ½ tbsp oil
75 gr (2 2/3 oz) sugar - 1 packet of vanilla sugar
8 cl (2 ¾ oz) milk - 1 tbsp rum - 1/2 packet baking powder
salt - cinnamon - nutmeg (optional)
Directions
Beat the egg, sugar and melted butter (or oil) together.
Blend in the milk. Add the flour, baking powder and
spices. Roll out the dough to a thickness of 8 mm (1/3
in) and dust with flour. Cut out circles 4 cm (1 ½ in)
round and use an apple corer to cut out a hole in the
middle. Drop the donuts into hot oil. When crispy on the
bottom, turn them over to cook the top. Remove and
drain on absorbent paper. Sprinkle with icing sugar, or
coat with coloured icing, or brush them with honey and
cover with sesame seeds.
Froissés
Trio tray for Cl 8-18 - Oz 2 3/4-6 1/4
637951
Page 6

Happy Cuisine
French fries holder
638791 - Cm ø 9 - Inch ø 3 1/2
Basalt
Small bowl slate
642035 - Cl 25 - Oz 8 3/4
Matt slate style
Basalt
Rectangular slate tray
640595 - Cm 25 - Inch 9 3/4
Matt slate style
Miniatures & Verrines
Mini heart
615566 - Cm ø 7 - Inch ø 2 3/4
Time Square
Rectangular tray
with indent
636229 - Cm 21,5 - Inch 8 3/4
Rondo glass
638830 - Cl 11 - Oz 4
Bowl
636412 - Cl 8 - Oz 2 3/4
Page 7

Geoff,
Time Square
Rectangular plate with 3 indents
636228 - Cm 28,5 - Inch 11 1/4
the Chef !
The tools make the artisan! Revol provides me with the
inspiration of the greatest chefs. Thanks to Revol’s
professional quality, I enjoy creating dishes at home as
much as in the restaurant.
Basalt
Steak slate plate
640614 - Cm 33 - Inch 13
Matt slate style
Grands Classiques
Chinese spoon
638963 - Cm 13 - Inch 5
Eclipse
Oval cocotte
635311 / 635312 - Cl 45 - Oz 15 3/4
Pepper red / slate glaze
Seaside platter
Serves 4
4 extra-fresh cod fillets - 1 small jar of dried tomatoes
2 plump ripe tomatoes - 100 gr (3 ½ oz) fresh green beans
1 small jar of black-olive tapenade - 2 handfuls of mesclun greens
For the sauces
olive oil - 1 lemon - a few basil leaves - peanut oil
balsamic vinegar - sesame and poppy seeds
Directions
Prepare the sauces: finely chop the basil and add it to the olive
oil and a few drops of lemon. Beat the balsamic vinegar and the
peanut oil together to make an emulsion. Place some of the
basil sauce in one of the depressions on each plate, balsamic
sauce in another, and some sesame and poppy seeds in
another. Mix the dried tomatoes with the peeled, seeded fresh
tomatoes in a blender. Wash and remove the ends of the green
beans, cook 30 minutes in boiling salted water. Cut the fish into
very thin slices. Prepare each plate by arranging a spoonful of
tomato compote, a few slices of fish, a bundle of green beans,
a spoonful of tapenade, and some mesclun greens. Serve
accompanied with grilled toasts. Taste the blend of flavours.
Impulse
Pot
638872 - Cl 8 - Oz 2 3/4
Tray
638982 - Cm 26 - Inch 10 1/4
Page 8

Revolution
Tajine
642368 - L 3 - Oz 105 3/4
Satin white
Belle Cuisine
Round casserole
Cl 20 - Oz 7
641637 - Cast iron style
641587 - White
641628 - Matt slate style
Grands Classiques
Mug
616067
Cl 33 - Oz 11 3/4
Belle Cuisine
Individual souffle dish
641589 - Cl 25 - Oz 8,3/4
Alaska soup plate
615332
Cm ø 23 - Inch ø 9
Alaska plate
615337
Cm ø 19
Inch ø 7 1/2
615393
Cm ø 26
Inch ø 10 1/4
Grands Classiques
Cocktail spoon
615238 - Cm 11 - Inch 4 1/2
Page 9

Ruth has
a sweet tooth
Cook & Play
Individual rectangular dish
641945 - Cm 19 - Inch 7 1/2
I love enjoying good food! For me, it is just as important
for it to be pleasing to the eye as to the palate. With
Revol, I can choose the dish to suit my fancy – small or
big, simple or with a designer look... It’s a real delight.
Happy Cuisine
Mini poultry dish
641848 - Cm 15 - Inch 6
Seychelles yellow
Froissés
Espresso crumpled tumbler
641117 / 641116 - Cl 8 - Oz 2 3/4
Yellow gingham
Red gingham
Exquisite honey coated pears
Serves 4
4 Williams pears - 15 cl (5 ¼ oz) apple juice - 1 lemon
3 tbsp acacia honey - 1 vanilla bean - 20 g (3/4 oz) butter
Directions
Preheat the oven to 180°C (350 °F). Take the butter out
of the refrigerator to soften. Peel the pears. Split the
vanilla bean lengthwise and scrape out the seeds from
the inside. Mix this vanilla pulp with the softened
butter. Squeeze out the lemon juice and blend it with
the honey, then add the apple juice. Butter a baking dish
and place the pears in it. Pour the honey/juice mixture
over them and dab with butter. Bake 20 minutes,
occasionally basting the pears with the cooking juices.
Serve hot.
Page 10
Froissés
Covered sugar bowl / tea
641951 - Cl 18 - Oz 6 1/4

Froissés
Espresso crumpled
tumbler decorated
642004
Cl 8 - Oz 2 3/4
Grands Classiques
Creme brulee dish (Alexandrie)
612507 - Cm ø 14 - Inch ø 5 2/4
Belle Cuisine
Oval creme brulee dish
615412 - Cm ø 12,5 - Inch ø 4 3/4
Londres
Creme brulee dish
612445 - Cm ø 14 - Inch ø 5 2/4
Miniatures et Verrines
Mini saucepan
615497 - Cm ø 7 - Inch ø 2 3/4
Mini lion-headed soup bowl
615513 - Cm ø 5 - Inch ø 2 1/4
Cook & Play
Square dish with lid
641281 - Cm 26 - Inch 10 1/4
Page 11

Di’s pies
Grands Classiques
Individual round flan dish plain
612426 - Cm ø 12,5 - Inch ø 4 3/4
With Revol, I always have the dish I need to fix a treat
for my grandchildren or whip up a last-minute quiche to
share. My secrets for success: good ingredients, a touch
of passion, and Revol for the rest .
Grands Classiques
Round flan dish plain
005645 - Cm ø 30 - Inch ø 11 3/4
Grands Classiques
Assorted plates "bistrot"
609997 - Cm ø 20 - Inch ø 7 3/4
Apricot tartlets a’ l’ancienne
Makes 6 tartlets
2 rounds of puff or shortcrust pastry dough - 6 apricots
3 eggs - 3 generous tbsps creme fraiche
70 g (2 ½ oz) caster sugar - 70 g (2 ½ oz) almond powder
cinnamon or vanilla
Directions
Roll out the dough and line the 6 tartlet moulds. Prick
the dough with a fork. Cut the apricots in half, remove
the pit. Place one apricot half in the centre of each
mould, then another half cut into cubes. Sprinkle with
cinnamon or vanilla. Beat the eggs and add the creme
fraiche, sugar and almond powder. Pour the mixture
over the apricots. Bake in the oven at 180° (350 °F)
for about 30 minutes.
Page 12

Belle Cuisine
Loaf pan/terrine
640707 - Cm 31 - Inch 12 1/4
Belle Cuisine
Pie dish
640494 - Cm ø 26 - Inch ø 10 1/4
Grands Classiques
Provence olive-oil bottle
615673 - Cl 75 - Oz 26 1/2
Creamy white
Provence vinegar bottle
615766 - Cl 25 - Oz 8 3/4
Creamy white
Basalt
Round slate plate
641010 - Cm ø 32 - Inch ø 12 2/4
Matt slate style
Grands Classiques
Souffle dish
638800 - Cm ø 15,5 - Inch ø 6
Individual souffle dish
616916 - Cm ø 8,2 - Inch ø 3 1/4
Mini round mould
615942 - Cm ø 6 - Inch ø 2 1/4
Page 13

MADE IN FRANCE
Tradition & know-how
As the leading French culinary
porcelain manufacturer, Revol
utilises its unique know-how to
satisfy cooking professionals
and enthusiasts, worldwide. The
body and high-temperature firing
of Revol makes us a durable
“must-have” in the category of
high-end culinary ceramics.
Since 1789
A unique brand’s story
Creative and 100% hygienic...
For all those who like to excel, Revol has a deep
range of cookware to address a single objective:
creative, practical and elegant - in the kitchen
and on the table. Revol porcelain is 100% natural
and is cadmium and lead free. It is non-porous,
so it absorbs no fats, odours or bacteria. It
guarantees hygienic cooking for you and your
dear ones.
Page 14

A reference
for chefs...
The Revol brand is globally reputed
for the quality of its ware. Over two
centuries, Revol has built a strong
working relationship with major
players in the restaurant business,
from the youngest professionals to
Michelin-starred chefs. The constant
exposure with cooking professionals
benefits the brand on a daily basis.
The pleasure of
sharing...
Revol porcelain is there for every occasion.
As a symbol of conviviality, our collections
transcend time and generations to provide
settings for the aromatic pleasure of simmering
dishes and fine, authentic cuisine. Whether
your “thing” is savoury starters or sweet
desserts, let yourself be carried away by
the pleasure of cooking. Like Marc, Camille,
Marty, Geoff, Ruth and Di, you’ll always find
THE Revol product that is right for you..
Savour Life with REVOL
Page 15

MADE IN FRANCE
Une société du
Groupe Revol
depuis 1789
3 rue Hector Revol - FR 26240 Saint-Uze - France
Tél. + 33 (0)4 75 03 99 99 - Fax + 33 (0)4 75 03 28 63
www.revol-porcelaine.fr
MPLD0111US - Sauf erreurs typographiques – Photos non contractuelles – Revol porcelaine s’autorise à apporter toutes modifications sans preavis - Conception 343 410 999 RCS – Photos : Ph. Barret, .