Catalogus
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| Uitgever | Monnaie de Paris |
|---|---|
| Jaar | 2017 |
| Type | Log in om details te zien |
| Waarde | Log in om details te zien |
| Valuta | Log in om details te zien |
| Samenstelling | Log in om details te zien |
| Gewicht | Log in om details te zien |
| Diameter | Log in om details te zien |
| Dikte | Log in om details te zien |
| Vorm | Oval |
| Techniek | Log in om details te zien |
| Oriëntatie | Log in om details te zien |
| Graveur(s) | Log in om details te zien |
| In omloop tot | Log in om details te zien |
| Referentie(s) | Log in om details te zien |
| Beschrijving voorzijde | Within an oval egg-shaped flan, a highly detailed engraving of a Bresse rooster (Gallus gallus) rendered in high relief, depicted in three-quarter view facing left, its feathers finely striated across the body, wings, and tail. The bird's comb, wattles, and proud stance are rendered with exceptional artistic precision, evoking the prestigious French breed symbolic of Gallic culinary tradition. The monogram 'RF' (République Française) appears in the upper right field alongside the date '2017', both integrated discreetly into the composition. |
|---|---|
| Schrift voorzijde | Log in om details te zien |
| Opschrift voorzijde | Log in om details te zien |
| Beschrijving keerzijde | Within an oval egg-shaped flan, the reverse features a large central color-applied disc representing a golden egg yolk in vibrant amber enamel, evoking the iconic culinary imagery associated with chef Guy Savoy. Surrounding the yolk, the field is decorated with ornate arabesque and floral scrollwork in low relief. The denomination '10 euro' appears at the upper right, and the curved legend encircles the design along the periphery. The name 'GUY SAVOY' appears in the lower field, with the mint mark visible at the lower right. |
| Schrift keerzijde | Latin |
| Opschrift keerzijde | Log in om details te zien |
| Rand | Log in om details te zien |
| Muntplaats | Log in om details te zien |
| Oplage | Log in om details te zien |
| Aanvullende informatie | Log in om details te zien |