Ercuis French Silver Plate Hollowware Piece
Hollowware (Service Bowl or Platter Component) · Ercuis (Orfèvrerie d'Ercuis), founded in 1867 in Ercuis, France. Renowned for high-quality hotel-grade silver plate and luxury dining sets.
Pattern: Classic Hotel or Brasserie style; specific pattern name indeterminate from handle view but likely part of a utilitarian professional series.
Type
Hollowware (Service Bowl or Platter Component)
Maker
Ercuis (Orfèvrerie d'Ercuis), founded in 1867 in Ercuis, France. Renowned for high-quality hotel-grade silver plate and luxury dining sets.
Material
Silver Plate (Electroplated Nickel Silver - EPNS). The '156564' is likely a serial or inventory number, and '12' indicates the grams of silver used for plating a specific density.
Dimensions
Estimated handle width 4-5 cm. Professional grade weight, typically heavier than domestic silver plate to withstand commercial use.
Description
This piece represents the height of French industrial silver smithing. Produced by the legendary Ercuis foundry, the item features robust plating designed for the rigors of high-end Parisian hotels or restaurants. The design is austere and focused on the quality of the silver surface and the clarity of the maker's marks.
Key Features
The Centaur logo (half-man, half-horse) is the diagnostic mark for Ercuis. The presence of a 6-digit serial number suggests a tracked inventory piece from a significant commission.
Material & Composition
Silver Plate (Electroplated Nickel Silver - EPNS). The '156564' is likely a serial or inventory number, and '12' indicates the grams of silver used for plating a specific density.
Finish & Decoration
Polished mirror finish on the body with a matte, slightly brushed texture on the underside of the handle. Minimalist, functional design consistent with French modernism.
Hallmarks & Stamps
Stamped 'ERCUIS' in block letters; serial number '156564'; a Centaur maker's mark in a square/shield; and a numerical silvering weight mark '12'.
Construction Details
Machine-pressed or die-struck base with a soldered attachment for the handle tab. Heavy-gauge base metal for durability.
Functional Features
Features a tab-style handle or rest, designed for easy stacking or for resting on a matching underplate.
Handle & Grip Details
Flat, spade-shaped tab handle integrated into the rim; original solid metal construction with no organic inserts.
Craftsmanship Details
Industrial high-quality craftsmanship. The stamping is precise, and the joins are seamless, indicating a high level of quality control in a factory setting.
Authentication Indicators
Deep, crisp secondary stamping of the 'ERCUIS' mark and the specific orientation of the Centaur symbol within its cartouche confirm authenticity as French silver plate.
Origin & Manufacturing
France, Ercuis (Oise region). Produced in the Ercuis factory which specialized in 'L'Art de Vivre' and high-end hospitality supplies.
Era & Period
Mid-20th Century French Modernism (c. 1940-1970). The typography and simplified Centaur mark reflect post-war industrial design.
Age Estimate
Circa 1950-1960. The clean sans-serif font of 'ERCUIS' and the specific centaur logo style point to this mid-century period.
Cultural Significance
A symbol of the French 'Arts de la Table,' representing the democratization of luxury through high-quality electroplating for the hospitality industry.
Condition Notes
Good condition with visible surface scratches (microwear) consistent with commercial use. No signs of 'bleeding' (base metal showing through silver).
Value Estimate
$40 - $120 USD depending on the full form of the object (e.g., if it is a large tray vs. a small individual butter dish).
Care & Maintenance
Clean with a soft cloth and non-abrasive silver cream like Wright's. Avoid dishwashers as high heat and detergents can eventually strip the silver plating.
Similar Pieces
Christofle Hotel Collection (usually marked with a scales logo) or Puiforcat silver plate. Christofle is often more ornate, whereas Ercuis mid-century pieces are more geometric.
Interesting Facts
Ercuis silver has been the choice of the Orient Express, the French Navy, and numerous Michelin-starred restaurants since the late 19th century.