It was one of those Sundays when the air carried just the right amount of crisp autumn chill, and the sun slowly broke through the clouds. I didn’t have much planned for the day, on these days it is nice to check out some websites for good quality copper pans. There’s something magical about sifting through old objects, this feeling that you might find something with a story, something that’s perhaps hundreds of years old.
Suddenly something caught my eye a large set of copper pots and pans displayed on a grass field, there were various pots, pans, and lids most of them showing the typical discoloration that only time can bring: a tarnished sheen that gave them a sense of history allready. In the middle of the collection stood a large pan, I immediately felt the pull of that one object. It was a classic sauteuse pan, possible handmade, with a weighty copper that caught the sunlight and reflected it back.
I immediately felt the urge to know more. It was as if the pan spoke to me, not literally, of course, but it had something magical about it, a hidden story waiting to be discovered. I Immediately contacted the seller and showed my interest in that particular pan and asked for a extra picture and information. I didn't have to wait long for a response
“That one? she wrote me . “It’s always that pan that catches people’s eyes. It has something special about it, doesn’t it?”
I asked about the history of the pan, she didnt knew anyting about it but she said there was a word on it "Barrier", she was kind and helpfull and told me she had another nice and heavy sauteuse as well the same evening i purchased both!
The Chef and his Restaurant
Charles Barrier was one of the most influential French chefs of the post-war era and a pioneer of what later became known as Nouvelle Cuisine. Born in 1916 in Saint-Cyr-sur-Loire / Cinq-Mars-la-Pile, France, he began his culinary career at age 12 as a pastry apprentice before working in several prestigious kitchens.
The restaurant eventually took the chef's own name and became internationally famous. After more than 50 years at the stove, Charles Barrier retired in 1996 and passed the restaurant to Hervé Lussault, who retained the name in his honor.
Career Highlights:
In 1945, Barrier acquired the restaurant known as Le Nègre in Tours and transformed it into one of France's great gastronomic destinations.
He earned:
First Michelin star in 1955Second Michelin star in 1960Third Michelin star in 1968
He was awarded the prestigious Meilleur Ouvrier de France (MOF) title in 1958.
Culinary Legacy:
Barrier was renowned for modernizing classical French cuisine while maintaining respect for traditional techniques. He became famous for dishes such as:
Terrine of three fish
Smoked Loire salmon
Chicken with raspberry vinegar
Foie gras preparations
Pike mousse with crayfish sauce.
He was also considered a pioneer because he:
Baked his own bread in-house when few chefs did.
Smoked his own salmon.
Prepared many products from scratch that were typically purchased ready-made.
Influence on French Gastronomy:
Barrier was a close contemporary of Paul Bocuse and helped shape the movement that became Nouvelle Cuisine in the 1970s. Many leading chefs admired his work, including Joël Robuchon, who said after Barrier's death: "He taught me everything." Robuchon regarded him as one of the most important modernizers of French cuisine.
Specifications on the Sauteuse are impressive, enjoy the pictures below
Size: 30cm/11,8 inch
Weight: 5520gram/12.1pounds
Thickness: at the top of the rim is 3.1mm, half way the rim 4.1mm.
The two outside rivets inside the pan are 2cm while the middle rivet meassure 2.5cm. The rivets on the wrought cast iron handle are hammered into a diamond shape.
Inside the pan there is the "compass dot" I had not noticed that before the restoration, but I was pleasantly surprised to see it when I got the sauteuse back from restauration.
In my estimation the pan was made around 1940 or somewhere that time, based on the dot its a handmade pan. It can be much older who can tell......
The Sauteuse didnt came wit a lid, while writing this post i updated it with a very well matching lid.
A big shout out to Erik https://rockymountainretinning.com/ who did a amazing job on this one
a link to Charles biography https://fr.wikipedia.org/wiki/Charles_Barrier
a link to the former restaurant which is again used for history od "french cuisine" https://www.lhotellerie-restauration.fr/actualite/une-nouvelle-vie-pour-le-restaurant-de-charles-barrier-a-tours
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