"MODERN CLASSIC" series
“MODERN CLASSIC” Series Dinnerware
Contents
1. ABOUT: What is the "MODERN CLASSIC" series?
2. RECIPE: Recipe by FFT Director Yuko Watanabe
3. PRODUCTS: Product List
Contents
1. ABOUT: What is the "MODERN CLASSIC" series?
2. RECIPE: Recipe by FFT Director Yuko Watanabe
3. PRODUCTS: Product List
About What is the "MODERN CLASSIC" series?
FFT Style
“New Interpretation of Classics”
Our director, Yuko Watanabe, favors old French oval plates and cafe au lait bowls. She particularly likes the gentle plain white, thin, and elegant pieces from the late 1800s to early 1900s.
However, due to their recent popularity, good quality pieces are becoming scarce even in France. It's hard to find a sufficient number of them.
That's why we created the "MODERN CLASSIC" series.
The proportions are based on French brocante from the late 1800s to early 1900s, and we've modernized them by pushing the thinness to the absolute limit without becoming fragile.
They have a soft, smooth, and round feel, yet their details exude a sense of tension.
With a slightly greyish-white glaze, they offer a gentle impression and are designed for versatility in everyday use.
These are high-quality Japanese porcelain pieces, a product of trial and error with trusted artisans, and we are proud of them.
Recipe Recipe by FFT Director Yuko Watanabe
A perfect recipe for the Oval Plate L by FFT Director Yuko Watanabe
"Mashed Potatoes and Sautéed Brussels Sprouts"
Smooth and creamy mashed potatoes with Brussels sprouts slowly sautéed in butter to bring out their sweetness. A dish that simply highlights the gentle sweetness of vegetables.
Pair this subtly colored dish with the "MODERN CLASSIC" series for a balanced and refined impression.
1. Make mashed potatoes
Boil potatoes, drain excess water, and mash while hot. Add butter and milk, and cook until smooth. Season with salt and strain through a sieve.
2. Make sautéed Brussels sprouts
Peel Brussels sprouts one leaf at a time. Cut hard parts into smaller pieces. Sauté slowly in plenty of butter, being careful not to burn. Season with salt.
3. Finishing touches
Arrange mashed potatoes and sautéed Brussels sprouts on an "Oval Plate L". Serve with baguette slices, if desired.
The warm sunlight streaming through the window gently illuminates the white and clean-looking "MODERN CLASSIC" series dinnerware. Serve on the L size and portion out onto the S size. Please try making this dish using the "Oval Plate," which fits perfectly into daily life.
Products Product List
The "Cafe au Lait Bowl M" is made with classic sizing often used in France,
and the "Cafe au Lait Bowl S" is slightly smaller, with the same capacity as a coffee cup.
Alongside these, we offer three sizes of "Oval Plates" to enjoy at your table.
They are very convenient to have for your family, and also suitable for professional use in restaurants, cafes, and other eateries.
They are also perfect as gifts for weddings or new beginnings.
The "Cafe au Lait Bowls" are also attractive when stacked. We encourage you to collect several. They can be used for cafe au lait and other drinks, as well as soups, fruits, and more – the possibilities are endless.
The "Oval Plates" come in three easy-to-use sizes.
The S size is a great supporter for table coordination.
The M size is by far the most versatile.
And the L size, which is 1 shaku (approx. 30.3 cm) long / 7.5 sun (approx. 22.7 cm) inner diameter, suitable for Japanese dining tables.
The "MODERN CLASSIC" series is a timeless collection that you will want to acquire.
