Items from the first delivery were displayed to the public in an exhibition in Paris held by the marchand-mercier, Lazare Duvaux in February 1754 and it is evident from this that the service was held in high esteem. In a contemporary account recorded by the duc de Croÿ in an entry for 4th February 1754 (Journal inédit de duc de Croÿ (1718-1784), I, pp. 230-231). The author notes the beauty of this masterpiece and the ambition of the factory to surpass the products of Saxony.
The form of this dish is described in the inventory of designs as “grand plat à groseilles” and is priced at 240 livres, the same cost as a plat à roti of a slightly larger size and differing form. Undecorated examples of the form are recorded in an inventory of March 1753. However, plat d’entrée à groseilles do not appear in inventories until January 1755 which would describe pieces made throughout 1754. It seems likely that the present dish would be one of the eight plats d’entrée delivered in the second part of the service delivered on 31st December 1754 at a cost of 240 livres per unit.
A significant part of the service was sold by the King to Etienne-François, comte de Stainville-Beaupré (later the duc de Choiseil-Stainville). The comte de Stainville was between appointments as ambassador to Rome and Austria and would later become Minister for Foreign Affairs. The sale, recorded by Lazare Duvaux on 5th July 1757, see Courajod, L., Livre-journal de Lazare Duvaux, Paris, 1873, Vol. II, p. 322-323, no. 2819. It does not include pieces which could be described as the present dish and it seems likely that this was included in the service retained by the King. Additions to the service were ordered by Louis XV and his successor Louis XVI in 1766, 1767, 1771, 1773 and 1779. Supplements ordered in the 1780s may have been intended for the original service or the portion sold to the duc de Choiseil.
For an extensive discussion of the service see David Peters, Sèvres plates and services of the 18th century, Little Berkhamstead, 2005, Vol. II, pp. 283-290, nos. 54-1, 54-2 and 55-1. For a similar dish see Tamara Préaud and Antoine d’Albis, La Porcelaine de Vincennes, Paris, 1991, p. 74, pl. 15.
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