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Excellence à la Française - Guy Savoy
| Locatie | France |
|---|---|
| Jaar | 2017 |
| Type | Log in om details te zien |
| Samenstelling | Log in om details te zien |
| Gewicht | 380 g |
| Diameter | Log in om details te zien |
| Dikte | Log in om details te zien |
| Vorm | Log in om details te zien |
| Techniek | Log in om details te zien |
| Oriëntatie | Log in om details te zien |
| Rand | Log in om details te zien |
| Periode | Log in om details te zien |
| Opmerking | Log in om details te zien |
| Referentie(s) | Log in om details te zien |
| Beschrijving voorzijde | A highly detailed relief depiction of a hen rendered as a composite of culinary ingredients: the neck evokes a ray's wing, the body is formed by artichoke leaves and fish scales with a truffle-like texture, and the tail by a cabbage leaf. The bird fills the entire oval field against a plain polished background, with the lower register featuring a bold geometric diamond-cut pattern in high relief. |
|---|---|
| Schrift voorzijde | Log in om details te zien |
| Opschrift voorzijde | Log in om details te zien |
| Beschrijving keerzijde | A large domed, polished egg yolk in high relief occupies the centre of the oval field. Surrounding it is a circular legend in incuse lettering. The border of the field is decorated with four symbolic elements representing the classical elements: swirling clouds (air) at the top, flames (fire) at the bottom, flowing water waves, and an elaborate leafy branch (earth) on the left, all rendered in fine engraved relief. |
| Schrift keerzijde | Log in om details te zien |
| Opschrift keerzijde | Log in om details te zien |
| Muntplaats | Log in om details te zien |
| Oplage | ND (2017) - 100 |
| Opmerkingen | Log in om details te zien |