“Hot bath” in Provencal, by extension a sauce heater, was once used for hot anchovies, served at the Christmas meal, each guest sauving a branch of raw celeri or cooked carde in the hot sauce (see recipes on the left of the screen).

Today, this very original utensil, hand-turned in glazed earth, will serve for any aperitif (even improvised!) to keep at the right temperature all your cooked dips (anchovies, hot goat, tandoori, roquefort…) in which sauté raw vegetables, croûtons, charcuterie… Every cocktail party becomes a party!