La Cornue

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Each year, I try to get to the Kips Bay Boys and Girls Club Decorator Show House in New York. This year it’s on until June 14. Typically, the Show House uses one of the venerable town homes on the East side, but this year they’re using two duplexes in a modern building on the West side of town. The side-by-side units are on the 21st and 22nd floors. One of the first things that you’ll notice are the amazing views over the river.

The kitchen, designed by St. Charles of New York, took full advantage of those views. In pride of place in the center was a fully customized La Cornue range-island from France. Now, the dish that I make the very best is reservations, but this free-standing range from the Grand Palais series made me want to crack an egg or two. La Cornue was founded over 100 years ago by Parisian Albert Dupuy who harnessed the power of gas to create convection ovens. Now the 60 employee company is run by the third generation of the family, but the quality is still the same as in Albert’s days.

In French, une cornue (oon kornew) is a piece of chemistry lab equipment, as in the illustration. I imagine that Albert Dupuy was inspired to pick the name because he lived in an age of innovation and discovery. Since the smallest La Cornue ranges start at almost $9,000, I think that reservations may be the more affordable alternative chez moi.

French Country Kitchens: Authentic French Kitchen Design from Simple to Spectacular

About Patricia Gilbert

Patricia Gilbert is a French teacher. She's Canadian, lives in the United States, but dreams of living in France. Follow her on Instagram @Onequalitythefinest and on Twitter @1qualthefinest.
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2 Responses to La Cornue

  1. Cliff Gilbert says:

    Madame: The sentence in today’s blog “the dish that I make the very best is reservations” is simply not true. I have it on good authority that her spouse books the reservations if reservations are needed. That said, Madame’s egg-cracking and other culinary skills are quite excellent and if she reflected on it for a moment she would have to admit that it’s really all that wretched clean-up that she objects to.

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