Tommy has been flying the Saint-Louis flag since 1928, from its star-shaped base to its parison adorned with diamond, bevel, pearl and rim cuts. Its straight lines have afforded elegance to the tables of the most official ceremonies, all the way to the Galerie des Glaces in Versailles. But what if exceptional dining became an everyday ceremony?
Blown and cut at Saint-Louis-lès-Bitche in Moselle, France
