Bouquet Garni tablecloth, available in two different sizes, with a plain-coloured fabric border all around. The tablecloth is 65% cotton and 35% polyester, to allow for an excellent finish.
In Parthenay, in the kitchen where time seemed to rest, Françoise Generoux (1624–1679) prepared dishes that remained etched in the memories of her descendants and in the records of the Chaboceau family, culinary treasures that still exist today. Married to Pierre Chaboceau, Sieur de Tillerole (1617–1671), captain of the Parthenay Militia, she prepared venison civet, an essence of meetings and promises.
It was there that Françoise discovered the Bouquet Garni: a bundle of tied herbs that could lift the simple to something almost magical. Thyme, bay, parsley, and celery, bound by a ribbon, made the venison civet creamy, as if it held the breath of every hunt and the affection of every meal.
The civet, slowly prepared with red wine, garlic, and onion, received the touch of the herbs. The aroma released from the Bouquet Garni embraced the house and seemed to speak of generations.
The dinner napkin, with a green border recalling the Bouquet Garni, became a silent tribute to seasoning. The green border represented the scent unseen, yet felt: the Bouquet Garni seasoning memory.
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