Richard Redding Antiques
Skip to main content
  • Menu
  • Artworks
  • Exhibitions
  • Publications
  • About & More
  • Contact
  • Artists
Menu

Artworks

Open a larger version of the following image in a popup: Pierre-Philippe Thomire (attributed to), An Empire figural centrepiece attributed to Pierre-Philippe Thomire , Paris, date circa 1810

Pierre-Philippe Thomire (attributed to) French, 1731-1843

An Empire figural centrepiece attributed to Pierre-Philippe Thomire , Paris, date circa 1810
Gilt bronze
Height 70 cm.
Sold
Enquire
%3Cdiv%20class%3D%22artist%22%3EPierre-Philippe%20Thomire%20%28attributed%20to%29%3C/div%3E%3Cdiv%20class%3D%22title_and_year%22%3E%3Cspan%20class%3D%22title_and_year_title%22%3EAn%20Empire%20figural%20centrepiece%20attributed%20to%20Pierre-Philippe%20Thomire%20%3C/span%3E%2C%20%3Cspan%20class%3D%22title_and_year_year%22%3EParis%2C%20date%20circa%201810%3C/span%3E%3C/div%3E%3Cdiv%20class%3D%22medium%22%3EGilt%20bronze%3C/div%3E%3Cdiv%20class%3D%22dimensions%22%3EHeight%2070%20cm.%3C/div%3E
Read more

Literature

Hans Ottomeyer and Peter Pröschel, "Vergoldete Bronzen", 1986, p. 382, pl. 5.16.1, illustrating an almost identical centrepiece by Thomire, originally owned by Comtes de Pourtalès; now in the Gulbenkian Museum, Lisbon.

A superb and very rare Empire gilt bronze figural centrepiece attributed to Pierre-Philippe Thomire (1751-1843)

 

Paris, date circa 1810

Height 70 cm.

 

With the exception of details on the basket and additional central urn between the two pedestals the Gulbenkian centrepiece is identical to this work, as are two other centrepieces. One was possibly given by Napoleon and Joséphine to her niece, Stephanie de Beauharnais to the Grand Duke of Baden, the other was supplied to Napoleon's brother, Joseph Bonaparte, King of Naples.

 

The change of eating habits in the early eighteenth century resulted in a modernisation of the dining table. The 'service à la française', which was the height of fashion during the eighteenth century had involved a lavish display of food, served on large platters which remained in the centre of the table throughout the meal. However courses were served separately when the 'service à la russe' came into fashion circa 1810. This left a space in the middle of the table, which was perfectly filled by elaborate centrepieces such as this.

Previous
|
Next
463 
of  851
Manage cookies
Copyright © 2025 Richard Redding Antiques
Site by Artlogic
Instagram, opens in a new tab.
Send an email

This website uses cookies
This site uses cookies to help make it more useful to you. Please contact us to find out more about our Cookie Policy.

Manage cookies
Accept

Cookie preferences

Check the boxes for the cookie categories you allow our site to use

Cookie options
Required for the website to function and cannot be disabled.
Improve your experience on the website by storing choices you make about how it should function.
Allow us to collect anonymous usage data in order to improve the experience on our website.
Allow us to identify our visitors so that we can offer personalised, targeted marketing.
Save preferences