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Be creative in your use of the various pieces, for instance... a presentation plate can be used as a single-dish dinner plate, as a cake plate, a cheese plate... the dessert plate is perfect for an appetizer or cheese, the fruitcake dish is ideal for "pâté" and also "canapés", "petit-fours" and smoked salmon. The soup tureen is today used for soup, "consommés", "bouillabaisse", "pot-au-feu", pasta... all the convivial and generous dishes. Salad bowls are also very practical for pasta, risotto... sauceboats can be used for fruit sauces.

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