At the turn of the twentieth century, a new global perspective on cuisine began to dawn. Chefs paused in their kitchens to reconsider the courses they were serving. Traditional attitudes about cooking and dining fell away. Eating became both the expression and the pursuit of pleasure. At last, eating was no longer just a necessity or a status symbol, but a joy.
Dining, once a private activity, went public, and suddenly people experienced the delight of sharing a delicious meal in the company of friends. They remembered the marvellous dishes they tasted at restaurants; they went home to their own kitchens, eager to experiment and replicate. Soon, cooking became a way to connect with loved ones, a reason to gather together at the table.
In 1925, in the midst of all the culinary innovation and change, Le Creuset introduced the first vibrant, Flame-coloured enamelled cast iron cocotte. This ground-breaking cocotte took a kitchen staple—cast iron cookware—and refined it, making it more functional, more beautiful and deeply joyful.
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