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tableware like terrine and tajine dishes, as well as other pie and quiche dishware. Using red clay then a barbotine glaze, Philippe Beltrando is known for using age-old techniques. Recognized by his profession for his uncommon knowledge, he has even been awarded the prestigious EPV prize (Entreprise du Patrimoine Vivant) for his excellence in French expertise and his “living heritage company.”
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By Aude de Ravel - Photos Philippe Beltrando - August 12, 2011
Passionate about Provencal cuisine as well as the art of clay and archeology, Philippe Beltrando has combined his interests as a potter for more than thirty years.
The Barbotine Spirit
Focused on pieces for the kitchen, his pottery is all executed with the same know-how. With his studio doors propped open, Philippe Beltrando explains the purpose of all his products, like the Bagna Caudo, a sauce-warmer which traditionally held anchoïade or anchovy paste, and which today is revisited in a version for the 21st century. He maintains this progressive spirit for all his brightly colored and modern products: contemporary
