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It sometimes lies hidden in the sand. At first glance, it looks rather like a fragment of clay – from which it also derives the ancient Greek name “ostracon”. But the oyster has hidden treasures within – and not only those that delight gastronomists. There are those that hope to find – when they open the hard shell – not the coveted shellfish but a precious pearl. So it was only logical to line the Rosenthal porcelain oyster with precious mother of pearl. After all, the extraordinary creation was designed with one special treat – Sylt sea salt – and with one special chef – Alexandro Pape, the first to extract salt from North Sea water – in mind.
The wild oyster from the tidal flat was the inspiration for the collaboration between the renowned lifestyle brand in the south and the two-Michelinstarred, adventurous gourmet chef in the north. The idea for it was practically born from the sea foam like the goddess of love Aphrodite, who is rumoured to have a close connection to the oyster. During a morning stroll along the beach, the chef de cuisine at the top restaurant “Fährhaus”, which is located at the dreamy Munkmarsch harbour in the North of Germany, almost tripped over the oyster, which, years later, would be cast in porcelain by Rosenthal to create an exquisite receptacle for his sea salt.
However, a long time passed until he was able to grind the first grains of cooking salt from the North Sea between his fingers, and he doubted whether he would be able to bring his bold venture to fruition. He worked meticulously on the project for seven long years. The fine relief structure of the surface of the Rosenthal salt oyster , which is decorated with minute but clearly visible barnacles, highlights the successful transformation from shellfish platter to designer object. Of course, the porcelain shellfish relinquishes its precious contents a lot easier than its natural counterpart – simply set the lid aside, plunge the small wooden spoon into the precious Sylt salt and enjoy.