About 3 years ago, we developed round leather sub-plates for the private chef Jeremy Girvan of GJ COOK. In the desire to exchange an idea and realise a unique product, we decided to produce a series of sub-plates. Simplified and adapted, these placemats were created in a bovine collar leather with a vegetable tanning in Belgium in order to give them character. Moreover, the leather is soaked in a bath of tallow in order to bring it a fat side and an additional resistance to the water, greases and possible spots.
Sold in sets of 2 (2 subplates + 2 coasters), 4 or 6, they are available in 3 colours (Bordeaux, Black or Havana).
Dimension sub-plate: diameter 25cm x 3,5mm thickness. Bread place-mat/coaster: 17,5 x 7,5 cm approximately.
