Crystal glass: its history, its advantages and our maintenance tips

Crystal isn't just glass showing off, it's an alchemy of sand, lead and well-kept manufacturing secrets. As is often the case, the story of crystal begins by chance. In the 17th century, England, focused on its maritime dominance, consumed wood in industrial quantities for its shipyards. However, this resource was in short supply on the island, and the glassmakers, who also used wood for their furnaces, found themselves at an impasse. The king, more concerned about his fleet than his crystal "containers", forbade the use of wood as fuel. The royal ban pushed them towards coal, but initial results were disappointing. After numerous empirical trials, George Ravenscroft, a glass import-export specialist, came up with the brilliant (literally) idea of adding lead oxide. To his amazement, he obtained a glass of exceptional finesse, tone and brilliance. This new crystal, christened Flint-Glass - due to the use of flint sand - marks the apogee of an age-old art.

It was not until many years later that France entered the dance. It was in Lorraine, at the Münzthal glassworks, now the Saint-Louis crystal works, that crystal first appeared. As the cradle of crystal-making in France, the Grand-Est region has had world-renowned glassmaking expertise since the 15th century. The region's geographical conditions, notably its vast forests providing the fuel needed for high-temperature furnaces, played a key role in the development of this glass industry. Pointed out in the 17th century for their impact on local deforestation, it was thanks to the support of the Duke of Lorraine that the region was able to maintain its status as a crystal hub, home to such renowned glass centers as Vallerysthal, Meisenthal, Daum, Saint-Louis, Baccarat and Lalique. All have been awarded the "Entreprise du Patrimoine Vivant" label, a kind of Oscar for French know-how. Under this label, an entire corporation is involved in promoting this precious material. On the one hand, the masters of fire shape crystal by blowing, picking and shaping the incandescent material. On the other hand, cold artists cut, polish, engrave and even gild. Each piece, no matter how simple, is a cocktail of creativity and precision - pure, unadulterated art, with a hint of magic!

Elsewhere in the world

But crystal is not the exclusive preserve of the Lorraine region, nor of the French! Beyond the borders of France, there's a veritable fiesta of crystal makers all over the world. Take Germany, for example, where companies such as Nachtmann and Zwiesel Kristallglas juggle crystal like maestros. Italy, where Murano and Colle Val D'Elsa have been making crystal dance under the Mediterranean sun for centuries. In the UK, Warwick Crystal Designs adds a touch of British refinement, and Sweden's Orrefors cuts and engraves crystal with goldsmith's precision. And of course in the Czech Republic, Moser, supplier to the court of Edward VII, King of England in 1908, and Artel, present in numerous international museums, carry the colors of the famous Bohemian crystal high.Crystal knows no borders; it's everywhere, sparkling and strutting its stuff on the world stage like an inexhaustible rock star.

Let's move on tothe table

Crystal, with its characteristic brilliance, occupies a special place in the history of tableware. Whether in the form of a stemmed glass or a welcome plate, every crystal piece is a star in its own right. Imagine James Bond without his martini in a sparkling crystal glass, or Gatsby the Magnificent without his extravagant parties where feathered headdresses and diamonds competed with the crystal sparkle of champagne glasses. These iconic scenes would be but a shadow of their former selves without the glamour and sparkle provided by crystal. In real life, as in the movies, crystal on the table isn't just a matter of style, it's a sensory experience. It's as if crystal had the super-power to make everything classier and more delicious!

But be warned, crystal is a bit like a fashion influencer: sparkling and whimsical! First, there's its fragility: one false move and your precious object turns into a glittering puzzle. Then there's the question of cost, even if today many brands such as Cristallerie de Montbronn or Cristal D'arques are trying to democratize the material, to afford quality crystal, you still have to dip a little into your P.E.L., so think twice before inviting your clumsy uncle to the party. And what about maintenance? Like a diva, crystal requires delicate cleaning and careful handling to avoid tarnishing. So, sure, crystal brings a touch of sophistication to your table, but in return it demands an almost theatrical management of prudence and care .

Four questions for Thibault Nizard, chef de l'Aube

Thibault Nizard, a young chef prodigy, has rapidly risen through the ranks of French gastronomy. His career began with a splash at Gérald Passédat's Petit Nice, before moving on to Les 110 de Taillevent and Le Taillevent, where he became sous-chef at the age of 24. In 2018, he joined Guy Savoy at La Monnaie de Paris, confirming his flair for exceptional kitchens. His consecration comes at Drouant, where he moves from second to head chef at the age of 28. His talent and exemplary career, crowned by the opening of his restaurant L'Aube, earned him recognition as "Jeune Talent 2023" with us. Thibault Nizard is the embodiment of a meteoric rise and success in the world of haute cuisine.

Why do you prefer crystal to glass for table service in your establishment?

Thibault Nizard: It's a love story that began in the kitchens where I cut my teeth, all equipped by Riedel. I had this image in my head: when I opened my own restaurant, crystal would take pride of place on my tables. And so it is! With a wine list that gives pride of place to French terroirs, I needed glasses worthy of the name, that would honor these winegrowing treasures. Crystal is elegance incarnate, a pleasure for the eyes and the palate. Thefinesse of the drinker, that delicate curve where the lips give way, only enhances the flavors without ever overpowering the beverage .

Which Riedel range have you chosen for your restaurant?

Isn'tcrystal a bit of a daredevil for a busy restaurant?

T. N. : It's true that crystal requires constant attention! Especially after a fireworks display in the kitchen or a tense service, tempers flare and hands get a little too agitated when it's time to clear away the dishes. A clumsy gesture, and it's drama! But between us, glass or crystal, clumsiness would have had the same effect. The error in this case is human, not due to the material.

How do you look after your crystal glasses and decanters?

T. N.: There's no question of entrusting them to an ordinary dishwasher. They have their own dedicated machine: a Winterhalter, the Rolls-Royce of machines. It's a real bacteria killer that pampers our glasses with its protective baskets, ensuring a 55°C wash without the slightest breakage. It features an integrated water osmosis unit, which purifies the water and propels it under pressure, removing all traces of chemicals. The result is streak-free, odorless glasses, ready for the wine. And all in less than two minutes !

Three crystal brands worldwide

Saint-Louis

In the verdant setting of a Vosges valley, the Saint-Louis crystal works, founded in 1586 as the Müntzthal glassworks, became a Verrerie Royale in 1767 by decree of Louis XV, and today remains Europe's oldest crystal factory. It's a place where the ancestral art of transforming sand into crystal by fire has been perfected over the centuries, and where the skills of master glassmakers are recognized as among the best in France, if not the world.

Renamed "Cristallerie Royale de Saint-Louis" in 1829, it introduced the concept of coordinated glassware for the table with the Trianon service, and since then, Saint-Louis has combined tradition and innovation, attracting designers of the calibre of Paul Nicolas and Jean Sala to renew itsidentity. Joining the Hermès group in 1995, Saint-Louis continues to innovate, collaborating with renowned designers to create tableware, decorative objects and lighting collections that enrich everyday life with their beauty and functionality.

©MaximeTetard

Stolzle Lausitz

In the heart of Lausitz, a German region renowned for its glassblowing for half a millennium, stands the proud Stölzle company, guardian of a glassmaking heritage since 1889. Initiallya creator of technical products such as test tubes and light bulbs, the company embraced the art of goblet-making in 1908, breathing new life into its ancestral know-how. The Lausitz soil is rich in sand of unrivalled purity, the secret of the brilliance and strength for which Stölzle glass is renowned. Havingbecome the largest producer of stemmed glass in Germany before the Second World War, Stolzle Lausitz combines design and durability, revealing in every piece a subtle marriage between ancestral tradition and contemporary innovation .

Karakter

Karakter, a Danish design company, is inspired by a spirit of adventure and daring, combined with an unwavering commitment to quality. Deeply rooted in the Scandinavian design tradition, yet embracing international influences, Karakter creates a world of glassware, lighting and decorative objects that are authentic, expressive and sometimes mischievous. Working to leave a lasting imprint, Karakter collaborates with contemporary designers such as Aldo Bakker and PlueerSmitt, as well as design masters such as Bodil Kjær, the Castiglioni brothers, Paul McCobb, Joe Colombo and Angelo Mangiarotti. Each creation carries a strong, undeniable expression, designed to shine just as brightly in the intimacy of the home as it does in the world's public spaces.