50th Anniversary of the exclusive Chateau La Cornue

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La Cornue is one of the world’s most luxurious brands, delivering highly sought after kitchen pieces which provide state of the art quality for those looking for gastronomic perfection.

 

The company is based in France with very few public viewing opportunities in Australia. 

 

Oliver & York provides public relations and marketing services for La Cornue, working on major events and activities including the recent La Cornue Chateau Jubilee.

It has been 50 years since the first ever Chateau La Cornue was created in France by Andre Dupuy. 

 

Son of Albert, he founded the unique vaulted oven design that has become the foundation of the exclusive La Cornue name since established in 1908.

In 1964, this engineering graduate, passionate about modernity and excited by nascent design, created a new focus for the La Cornue range, transforming the seemingly common banal industrial kitchen cooker into an object of culinary experience, a central part of the home.

50 years on, the noble and precious La Cornue design has a guest book of names including Pablo Picasso, Charlie Chaplin, Karl Largerfeld, George Clooney, Brad Pitt and Kylie Minogue.

 

Very few in Australia have experienced the Chateau La Cornue.

 

One hour’s drive north of Melbourne, in Trentham Victoria, one well-known Chef Annie Smithers is producing her iconic French Farmhouse cooking at the ‘hatted’ Du Fermier using the exquisite Chateau La Cornue.

Annie wanted to embrace a traditional French home cooked simplicity. 

 

90% of the Du Fermier menu is sourced produced from her own local farm.

 

Annie Smithers travelled to France to find the final ingredient to help her create a timeless and true French culinary experience.

 

What Annie found was the exquisite Chateau La Cornue.

Although the Chateau La Cornue is a high value piece, the integral beauty that encapsulates all that is meaningful in French cooking was appealing.

 

Annie bought the design home to Australia for her diners to experience.

“She is beautiful and very much something that I wanted to explore to take that beauty and tradition and bring it into my little Du Fermier here,” said Annie.

“I love the indulgence that goes along with creating simple, no fuss, shared French cooking,” she said.

 

“My La Cornue is my own personal indulgence as a chef, and like my cooking, I wanted to share that.”

The Du Fermier experience is on the hit list for many gourmets, gastronomes and food lovers.

So too is the ageless La Cornue legacy, which can be seen, at a glimpse, as it rests within the industrial setting of the Du Fermier kitchen.

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