French Louis XVI Style Silver-Plated and Bone-Handled Fish Serving Set
Flatware - Serving Piece (Fish Fork and Knife) · E. Pointu, Bordeaux, France. A notable regional French manufacturer and retailer known for producing high-quality dining flatware and cutlery during the late 19th and early 20th centuries.
Pattern: Louis XVI Neoclassical Revival with asymmetrical floral and foliate motifs, featuring reeded handles and carved bone/ivory grips.
Type
Flatware - Serving Piece (Fish Fork and Knife)
Maker
E. Pointu, Bordeaux, France. A notable regional French manufacturer and retailer known for producing high-quality dining flatware and cutlery during the late 19th and early 20th centuries.
Material
Silver-plated metal (EPNS or heavy French silver plate over a base metal alloy) combined with natural bone or ivory handles and steel or plated blades.
Dimensions
Standard fish serving fork and knife set lengths ranging approximately between 22 to 28 cm (8.5 to 11 inches). Weight is moderate, typical for hollow-handled and bone-handled serving pieces.
Description
An elegant French fish serving set comprising a large fork and knife, originating from the esteemed establishment of E. Pointu in Bordeaux. The fork features a finely chased hollow silver-plated handle adorned with classic foliate and laurel motifs, leading to broad prongs suited for seafood. Its companion knife showcases a warm, beautifully patinated carved bone handle with fluted detailing and a scalloped end, secured with a decorative threaded ferrule. The stainless or plated steel blade bears the crisp maker's stamp. This pairing reflects the high standard of formal dining accessories from the late 19th-century French bourgeoisie.
Key Features
Marked provincial French retailer attribution (E. Pointu Bordeaux), contrasting mixed materials (silver-plated metal and natural carved bone), and classic Louis XVI revival decorative motifs.
Material & Composition
Silver-plated metal (EPNS or heavy French silver plate over a base metal alloy) combined with natural bone or ivory handles and steel or plated blades.
Finish & Decoration
Mirror polish on the fork tines and knife blade, with chased and embossed Neoclassical motifs including laurel branches, ribbons, and fluting on the hollow metal handle. The knife features a carved fluted and scalloped natural organic handle.
Hallmarks & Stamps
Stamped manufacturer mark reading "E. POINTU A BORDEAUX" accompanied by a maker's emblem (tree or flora symbol) on the knife blade.
Construction Details
Assembled construction featuring hollow-formed or filled metal handles soldered to bolster collars, with threaded or pinned attachments for the natural bone handles on the knife. Die-struck and hand-finished elements.
Functional Features
Designed specifically for serving fish courses, with a broad three-tined fork for flaking delicate fish flesh and a wide, dull-edged knife blade for separating skin and bones.
Handle & Grip Details
The fork features a contoured hollow silver-plated handle with neoclassical repoussé and chased decoration. The knife features a natural carved bone handle with fluted panels and a scalloped terminal, secured via a threaded metal bolster.
Craftsmanship Details
High-quality provincial French craftsmanship. The chasing on the metal handle is crisp, the balance is well-proportioned for dining service, and the transition between the metal bolster and organic bone handle is cleanly fitted.
Authentication Indicators
Clear, deeply struck maker and retailer punch on the knife blade characteristic of late 19th-century French trade practices. Construction methods, such as the threaded bolster and pinned/cemented bone fitting, align with authentic period manufacturing.
Origin & Manufacturing
Bordeaux, France. Crafted during a period of fine French cutlery production utilizing traditional silversmithing and knife-making techniques.
Era & Period
Belle Époque / Late Victorian / Third French Republic (circa 1880-1910)
Age Estimate
Circa 1880-1910, based on the font style of the retailer's stamp, the decorative Neoclassical revival aesthetic, and the use of natural bone handles.
Cultural Significance
Fish courses became an essential part of elaborate Victorian and Edwardian multi-course banquets, requiring specialized flatware to avoid touching fish with standard steel cutlery, which would impart an unpleasant metallic taste.
Condition Notes
Very Good vintage condition. The silver-plated components show minor surface micro-scratches consistent with gentle use and age. The natural bone handle exhibits a warm, aged patina with natural grain lines and no major structural cracks or losses. Overall structural integrity is strong.
Value Estimate
Estimated market value ranges between $75 to $200 USD depending on the overall condition, presence of a fitted presentation box, and collector demand for regional French cutlery.
Care & Maintenance
Hand wash only in warm water with mild dish soap and dry immediately with a soft cloth. Never submerge bone-handled items in hot water or place them in a dishwasher. Polish the silver-plated sections sparingly with a non-abrasive silver cream.
Similar Pieces
French or English Victorian fish serving sets by makers such as Christofle, Elkington & Co., or Mappin & Webb, featuring similar bone or mother-of-pearl handles and engraved blade decoration.
Interesting Facts
Provincial French silversmiths and cutlery retailers like E. Pointu catered to the affluent regional wine merchants and aristocracy of Bordeaux, often sourcing specialized blanks from major manufacturing hubs like Paris or Lyon and finishing them locally.