Parisian & French Provincial Interiors
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A 19th century French Patisserie table (also known as a Table de Boucher), traditionally used as a display-table for fine foods: pastries and cakes in a Patisserie, hams and patés in a Boucherie. The original Breche marble top with bas-relief carved channels along the edges, standing on large, shaped 'X' scrolled legs joined by stretchers. Fitted with the original fretted cast iron friezes and turned brass decorations. Area of Paris, circa 1880.
