Pair of French Empire coupes, Pierre-Philippe Thomire

A pair of French Empire coupes on tall triangular bases with the signature THOMIRE A PARIS 75 on the plinth. The plinth is interrupted by a border of dependent palmettes, above which all sides feature an appliqué of music-making putti. Above that is a centrally placed, vertically symmetrical column, encircled by three supports in the shape of gracefully curving swans’ necks that terminate in upward-spiralling floral elements. The three swan’s necks and central column support the widely flaring cup. The whole is executed in the finest quality burnishing and chasing. 

Pierre-Philippe Thomire
Pierre-Philippe Thomire (1751-1843) was one of the most prominent bronze casters and ciseleurs (engravers) of the Empire period. Although he was trained as a sculptor, he chose to practice his father’s profession instead and became a bronze caster. In that capacity, he grew into one of the most successful producers of bronze objects in the late eighteenth and early nineteenth century. Thomire trained under Gouthière before starting his own enterprise, which produced bronze ornaments for furniture. Later he worked as an assistant to Duplessis, the director of the Manufacture de Sèvres. After Duplessis’s death in 1783, Thomire returned to bronze casting and began producing gilt bronzework for porcelain. He was appointed Ciseleur d’Empereur in 1809.

Function
These coupes were placed on a surtout de table during dinners. Although table decorations had been customary for centuries, surtouts de table as we now know them were only introduced in France in the early nineteenth century, when a new form of dining became fashionable. Previously, food had been served in large dishes that were left on the table throughout the entire meal. Around 1810, however, the fashion changed to service à la Russe, which meant that food was served in courses. This created a great deal of space on the table for opulent decorations and ornaments. With their new, more prominent role, table ornaments grew increasingly extravagant. Surtouts the table were a perfect answer to the newly vacated table space, as they could hold table decorations, baskets of bread, sweetmeats, flower arrangements and candlesticks.