Maître Coutelier depuis 1902 - Thiers
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Restitution of the first works of Charlotte Charbonnel, in residence at Claude Dozorme

Last Thursday, June 20, 2019, Charlotte Charbonnel, the Parisian artist in residence at Claude Dozorme since the beginning of the year, has unveiled its first creative tracks, fruit of its working sessions within the cutlery. A first release pending full exposure from its work on metals, scheduled for June 2020.

Charlotte Charbonnel et Claudine Dozorme

Named Nucleus and installed in the Cave of the contemporary art center “Le Creux de l’enfer”, this installation features multiple arrows made from skeletons of damask metal, with the help of the employees of the Thiers factory. Installation imprinted dioramas of the nineteenth century (reproduction of scenes of wildlife), it illustrates a life-size hunting scene. Stuck in the rock or suspended arrows, objects at once precious and almost primitive, encamp the astonishing and archaic image of a suspended attack, stopped in its tracks.

Using the complex technique of Damascus, Charlotte Charbonnel has also tested several assembly, cutting and revelation experiments. These experiments are to be admired in his work Fulgure, also exhibited in the Cave.

Vitrine du Creux de l'Enfer

Photo credit : © G. Maroni – DRAC Auvergne-Rhône-Alpes


Photo credit : © G. Maroni – DRAC Auvergne-Rhône-Alpes

The opening took place at the center of contemporary art, Le Creux de l’enfer in the presence of many guests including Claudine Dozorme and her team come in number to discover the work of Charlotte Charbonnel. It must be said that as Claudine Dozorme emphasizes, “the team proved to be in contact with Charlotte. Week after week, they were waiting for him. They were very generous to her and were able to meet all her technical expectations. It is a very beautiful experience that allows to show other aspects of the cutlery and to value differently the basin of Thiers “.

Claudine Dozorme et son équipe

Photo credit : © G. Maroni – DRAC Auvergne-Rhône-Alpes

Nucleus and Fulgure by Charlotte Charbonnel, works that are both powerful and poetic to discover until September 22, 2019 in Creux de l’enfer.

Technical information
Variable dimensions
Design year: 2019
Materials: Damascus steel, brass, pump and sound device

5 cm x 200 cm
Design year: 2019
Materials: Damascus steel

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Charlotte Charbonnel in residence at Claude Dozorme

Since February 14, 2019, the Claude Dozorme cutlery welcomes the artist Charlotte Charbonnel.

Charlotte Charbonnel en résidence chez Claude Dozorme

Photo credit : Jodie Way

This project is part of the program “Residences en entreprise” set up by the Ministry of Culture in 2014 and led by the DRAC (Regional Directorates of cultural affairs). Today, 15 residences are spreading throughout France, including 3 in the Auvergne-Rhône-Alpes region, whose vocation is to bring together cultural structures, artists and companies.
In Thiers in Puy-de-Dôme, it was under the impetus of Michel Prosic, former sub-prefect of Thiers and current Regional Director of the DRAC, that this project was initiated between Charlotte Charbonnel, the cutlery Claude Dozorme and Le Creux de l’enfer, contemporary art center.


A residence initiated by Le Creux de l’enfer

It is in the heart of the Vallée des Usines, along the Durolle, that is the center of contemporary art, Le Creux de l’enfer led since 8 March by Sophie Auger-Grappin. She was immediately interested in the artist residency project which meets the many objectives she has set for herself: to enhance the socio-economic fabric of the area, to combine contemporary art and craftsmanship, technical skills and scientific knowledge, and finally, have the site recognized at a national level.

Résidence d'artiste au Creux de l'Enfer à Thiers

Photo credit : Massimo Lenzo

The meeting with Claudine Dozorme immediately reinforced her choice of residence within the cutlery “Claudine immediately expressed her interest in welcoming Charlotte Charbonnel while leaving her free from her movements and her actions. We must indeed be able to trust the artist, that he can develop his own work without being instrumentalized. For the artist, it was necessary to find someone open, curious and able to work in collaboration because for a residence to work, it is necessary that the 2 parts are in the dialogue, that they communicate. With Charlotte Charbonnel, protean artist very cultivated and very curious, the project was announced under the best auspices”.


Cutlery, a new field of experimentation for Charlotte Charbonnel

Charlotte Charbonnel en résidence chez Claude Dozorme

Photo credit : Jodie Way

For this first residence in business, Charlotte Charbonnel leaves her comfort zone. Accustomed to creating a work from an idea, she makes the opposite way to her creative process.

It starts from the cutler know-how specific to Dozorme manufacture and confronts machines and men to build its project. “Every time I visit, every worker takes time to explain the different materials and manufacturing steps. There is a real exchange, it’s very motivating. Alongside Jérôme Ollier, one of the workshop workers, I was able to experiment with stamping technics. He showed me the gestures and guided me on my first manipulations. He lives knife, breathes knife, it’s an integral part of his DNA. He does not even realize the gold he has in his hands.”


A cohabitation that makes sense

Charlotte Charbonnel en résidence chez Claude Dozorme

Photo credit : Jodie Way

Cutlery employees are therefore privileged witnesses of a creative process that takes a fresh look at their own activity and must contribute to changing their perception of the art world.

A wonderful opportunity for Dozorme cutlery, as Claudine Dozorme points out, “our factory must be disconnected from its economic contingencies. It must refocus on the human aspect. To be there to promote beautiful encounters, promote a know-how and federate employees around an ambitious artistic project “.
A beautiful way to bring contemporary art into the often very compartmentalized world of business.

On June 20, 2019, Charlotte Charbonnel will present her first creative tracks at Creux de l’enfer.


Who is Charlotte Charbonnel?

At just 39, Charlotte Charbonnel is an unclassifiable artist. At the same time visual artist, painter, sculptor but also designer, scenographer, soundman, researcher or even alchemist, this graduate of the Beaux-Arts of Tours and the Decorative Arts of Paris, does not stop wanting to weave invisible links that unite the elementary matters. Her work derives from empirical research with multiple inputs: listening and capturing materials or natural phenomena, exploring the different states of matter, meticulous observation of elusive substances … She thus finds in undecided fluids, capricious waves, clouds, fumes, or other hazy forms, an unlimited field of experimentation. For this urban artist who lives and works in Paris, Nature invariably remains her greatest source of inspiration. She draws her energy and creativity without limit in the service of her works.

Œuvre - Charlotte Charbonnel

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At SIRHA in Lyon for the finale of “Maître d’Hôtel Trophy”

The beginning of the year starts strongly for the cutlery Dozorme!

After a successful participation in Maison & Objet show in Paris, the family-owned factory is heading to Lyon. Direction Sirha, the world meeting for catering and hospitality!

Au SIRHA à Lyon pour la finale du Trophée du Maître d’Hôtel

Photo credit : Diph Photography

It is at the heart of this temple of gastronomy dedicated to professionals that will take place the final of the 2nd edition of the butler’s Trophy, Saturday, January 26. Trophy whose manufacture is a partner for the first time.

Au SIRHA à Lyon pour la finale du Trophée du Maître d’Hôtel

Photo credit : Diph Photography

Organized by the Association Service à la Française, « Maître d’Hôtel Trophy » honors room service. During the grand final held at Sirha, 6 candidates will showcase the excellence, tradition and innovation of the profession through different tests: service art, well-being, cocktail, professional culture, sommelier and beverage. They will be submitted to the expert and informed eye of a prestigious jury composed of more than 20 professionals, MOF and other big names in the profession, including Claudine Dozorme.
The knives of the manufacture will not be outdone during this Trophy since they will be used by the candidates during the test of bread and that around the scallop.

Au SIRHA à Lyon pour la finale du Trophée du Maître d’Hôtel

Photo credit : Diph Photography

At the initiative of this trophy, four passionate people who act daily to promote the service trades and the tableware: Denis Férault – MOF Maître d’Hôtel and headmaster of the Lycée Paul Augier in Nice, Hervé Parmentier – Director of the restaurant Pierre Gagnaire in Paris, Denis Courtiade – Director of the Alain Ducasse restaurant at the Plaza Athénée in Paris, Stéphane Trapier – Director of La Tour d’argent restaurant in Paris and Patrick Chauvin – MOF Maître d’Hôtel and managing director of Lycée Albert de Mun in Paris.

A competition designed to promote the trades of the room and the art of service because we can never repeat it enough, the art of the table is a major art!

Au SIRHA à Lyon pour la finale du Trophée du Maître d’Hôtel

Photo credit : Diph Photography

But Dozorme manufacture will not stop there. She will also be present on a dedicated stand to discover all her latest innovations in the field of kitchen knives or table knives. Among the products on display, the focus will be on its range of Laguiole by Dozorme knives and Le Thiers® by Dozorme.

So to find out more about the universe of the factory from Thiers, go to Sirha from 26 to 30 January 2019!

In practice
From 26 to 30 January 2019
Stand Dozorme 6D103

Maître d’hôtel Trophy
Saturday, January 26, 2019 – From 14h to 18h
Plus d’infos sur Facebook

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Dozorme knives as a distinguished guest at La Tour d’Argent

Who has not dreamed of crossing the sumptuous iron gate that marks the entrance to La Tour d’Argent to spend an exceptional moment in a house steeped in history? Mecca of French gastronomy, which has seen the greatest, from crowned heads to rock stars through the heads of state, La Tour d’Argent fascinates and cannot leave indifferent…
It must be said that the beauty of the place, its breathtaking view of Paris and its gastronomic table between tradition and creation make it a very popular place.

In this internationally renowned establishment, the French art de vivre is erected as a major art form. From the reception, to the refinement of the decor via the exceptional quality of the dishes on offer, nothing is left to chance. Room service also has its codes. Fascinating, it demands rigor and precision. This pursuit of excellence, this attention to detail, this ceremony contributes to the renown of French gastronomy.

La Salle Jour de la Tour d'Argent - Crédit photo : Herminie Philippe

La Salle Jour of La Tour d’Argent – Photo credit : Herminie Philippe


Stéphane Trapier

Stéphane Trapier

It is in this unique setting that we find the brand Dozorme. For 2 years, the cutlery industry in Thiers has collaborated with this national heritage monument for the cutting of an emblematic dish of the establishment “duck with blood” or “duckling Frédéric Delair”. Stéphane Trapier, Director of the restaurant, explains “Born in 1890 under the leadership of Frédéric Delair, maître d’hôtel became owner in the mid-nineteenth century, this recipe is fully codified. It requires a very specific cut that requires to have very good knives. In the past, we had the opportunity to test the Dozorme kitchen knives through the Federation des Fromagers de France, which collaborates with the cutlery industry. The cutting edge and design of the Dozorme knives combined with the invaluable know-how of this century-old brand have immediately seduced us”.

For the “Frédéric Delair duckling” cut, Stéphane Trapier chose two Dozorme knives with very specific characteristics: the 1902 and Haute Cuisine. Proposed with its handle in Rosewood, the 1902 kitchen knife has a fairly rigid blade that allows lifting the thighs. As for the Haute Cuisine knife, its blade more flexible allows precision work, ideal for lifting the breasts.
These 2 Dozorme knives are also used for cutting lamb or foie gras.

Couteau 1902 par la coutellerie Claude Dozorme

The 1902 knive by Dozorme’s cutlery

Couteau Haute Cuisine par la coutellerie Claude Dozorme

The Haute Cuisine knive by Dozorme’s cutlery

Knives of exception for exceptional products in a place of exception!

La Tour d’Argent
15 quai de la Tournelle
75005 Paris
+33 (0)1 43 54 23 31

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L’Hôtel Royal***** d’Évian-les-Bains highlights Dozorme’s cutlery

It’s in an exceptional environment on Lake Geneva’s shores that we find the knives Claude Dozorme, within the very chic and very prestigious Royal hotel of Evian-les-Bains.

Hôtel Royal***** d'Evian-les-Bains

Located in the heart of a private estate of 19 hectares, the 5-star hotel, which received the Palace label in 2016, dominates the heights of Evian-les-Bains offering breathtaking views of Lake Geneva and the French and Swiss Alps.

In this rare place of French luxury, the arts of the table must always be flawlessly. That’s why Dozorme cutlery is present in this sophisticated establishment, especially in Les Fresques restaurant. Recently awarded with a star in the Michelin Guide, the establishment offers an inventive and refined cuisine under the leadership of Chef Patrice Vander. On the menu, there are some classics, such as wild sea bream marinated in mango, wokame and caviar Osciètre, Bresse’s chicken, supreme studded foie gras with herbs and yellow wine or “dishes collections”.

Here, the pieces signed Dozorme invite themselves on the tables, but not in simple knives laid on the tablecloth. The knives are proposed to the client, expertly staged in an oak cabinet. The customer has the choice between four table knives manufactured within the cutlery of Thiers: a Laguiole , a Le Thiers®, a Capuchin or a Shuttle 6.16. Proof of their success with a clientele accustomed to exceptional products, the establishment recently offers for sale, in its shop, the 4 models of knives that contribute to the reputation of the manufacture.

Couteau de table Claude Dozorme - Le Thiers®

Le Thiers® – Table knives Claude Dozorme

Couteau de table Claude Dozorme - Le Capucin

Capuchin – Table knives Claude Dozorme

Couteau de table Claude Dozorme - Navette 6.16

Shuttle 6.16 – Table knives Claude Dozorme

For cheese service, everything is orchestrated in the rules of the art. The establishment opted for the complete range of Dozorme cheese knives presented in an elegant leather pouch. So, whether they be soft, pressed, cooked, uncooked, marbled or goat cheese, with each cheese, a knife for a perfectly tailored cut.

Pochette couteaux à fromages Dozorme

Range of cheese knives – Dozorme cutlery

And the partnership does not stop there! Soon, the entire sommellerie team will be equipped with custom Dozorme corkscrews at the initiative of Loïc Chavasse-Frette, sommelier in chief.
Finally, to deepen the cutlery knowledge of the restaurant staff, “cutlery” workshops will even be offered.
For Sébastien Caquelard, Director of Operations in charge of catering “it goes without saying that through this partnership, the Royal Hotel is much more than just a prescriber but a true ambassador of French know-how embodied by the Dozorme cutlery. We are very proud of this collaboration, which is highly appreciated by our customers. We have very good feedback on Claude Dozorme knives. We are all the more pleased that this collaboration was set up following a visit by Claudine Dozorme, as an individual. In a totally impromptu way! “.

Hôtel Royal*****
Avenue des Mateirons
74500 Evian-les-Bains
+33 (0)4 50 26 50 50

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Made in France

Couteau fromage bleu blanc rouge

Couteau à fromage bleu blanc rouge

One of the greatest pride in the Claude Dozorme cutlery is to maintain its entire production in France. All manufacturing steps are in fact entirely manufactured within the cutlery industry, from the cutting of steel to the assembly of knives via grinding, polishing and sharpening.
A know-how of excellence exercised for more than 100 years!

In order to promote this 100% French production to the greatest number of people, the family-owned factory has designed new ranges of pocket knives, kitchen knives or sommeliers ostensibly displaying the colors of France or alluding to French cultural heritage.

Clos Laguiole France Bouleau nain

Clos Laguiole bleu blanc rouge

Thus some products of the family cutlery is adorned with a blue white red border on their sleeves that also reminds the collar of the MOF (Meilleur Ouvrier de France). This is the case for the sommelier Clos Laguiole, as well as the brand new large cheese knife, both dressed with a dwarf birch handle.

As for the collection of Liners Le Thiers® named Made in France, it is reminiscent of the famous Eiffel Tower or the half-timbering typical medieval houses of the city of Thiers, with its braces affixed to a colored plexiglass.
Available in 4 colors (black, blue, white and red), this knife with sharp lines is presented on a specific map highlighting the French cultural heritage.

Couteau Claude Dozorme Made in France
Couteau Claude Dozorme Made in France
Couteau Claude Dozorme Made in France

Beautiful winks to the art of living in the French!


Want to “shop” these new knives by Dozorme?

Visit our online store, La Grande Coutellerie to find more information on Clos Laguiole and on Le Thiers® Made in France collection!

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  • Claude Dozorme

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    63650 La Monnerie - Le Montel

       +33 (0) 4 73 51 41 06
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