Pierre-Adrien Dalpayrat (1844-1910) is best known for his experimental jewel-like flambé glazes, emulating the mythical Chinese ‘sang-de-boeuf’ glaze so revered by western ceramicists. The variations this technique resulted in were endless; he produced distinctive combinations in turquoise, amethyst and most famously ‘Dalpayrat Rouge’, often streaked with darker aubergine and browns.

His experiments with flambé and his decision to work mainly in stoneware - which had been elevated to an art medium by this point - no doubt reflected the general excitement and intrigue in the arts of Japan amongst European artists in the 1870s-90s.

The Japanese influence is also clearly visible in the forms Dalpayrat produc...