We have named it the Everything Board because it really does it all: cutting board for bread and vegetables, serving tray for cheeses, dishes or breakfast in bed. The board’s three sides contain cut pieces of food, crumbs, herbs, etc.
It’s made and assembled by hand in France from walnut boards. The edges are slightly flared, making the work more intricate. It is then glued, nailed and oiled. Finally, a leather handle is added so it can be hanged after use.
Exclusive piece for the Malle W. Trousseau trunk. Made in France by Chabret for Mw.T. Walnut is often used by butchers because it is very hygienic.
A bit of history…
Since 1885, Chabret has specialized in grain-cut wood pieces for butchers. Grain-cut wood pieces are cut perpendicular to the tree trunk fibres, which guarantees strength and resistance against all shocks and blows.
Cyprien, an engineer passionate about manufacturing processes and know-how, decided to take over the business a few years ago and continue this quality business.
Chabret continues to be recognized by the food industry as the French manufacturer that specializes in grain-cut wood pieces and was labelled a Living Heritage Company (EPV).
Their know-how is what made us want to develop a range of walnut and beech wood cutting boards with them based on the cutting and serving boards we’ve always used in our kitchens.
A Mw.T favourite
It’s a rare form for a kitchen board. The trapezoidal shape of the three edges makes it very practical. Each board is handmade out of walnut and no two are alike: the veins and colours of the wood make each piece unique.
A great gift idea for those who love quality wood products.
- WALNUT is a darker, softer wood with a natural grain that has a more traditional look.
- The hygienic features of the wood make it a healthier choice than other materials.
Maintaining the wood can be a little tricky. This may seem obvious, but it important to remember that the wood cannot go in the dishwasher. Simply wipe the wood with a damp sponge and immediately dry with a cloth. Never let the wood soak in a sink of water. Regularly oil the wood with cooking oil.
Clean the wood after each use.
Be sure to use one board for fruits and vegetables and another for meat and fish to avoid contamination.