La porte d'Illica
"12 Moons" standing timber cutting board - Unique piece
"12 Moons" standing timber cutting board - Unique piece
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In Rivière, master cabinetmaker Hervé Rouire blends the hues of different woods, introducing the softness of curves into the rigor of angles. Each rounded edge, cut with goldsmith-like precision, testifies to hours of patience and masterful craftsmanship. On the reverse, four corner feet ensure the board's impeccable stability on any flat surface.
Each plank is born here, crafted in France, nourished by local wood species. Sometimes, a few imported woods — Iroko, bamboo, wenge — come together to offer a rare nuance or an unexpected shade.
Its generous shape invites sharing: cheeses, cured meats, tapas… or anything else you can imagine. You can protect the wood by placing your food on lettuce or dried chestnut leaves, or opt for the elegance of a pre-carved presentation.
Crafted like a butcher's block, this board is ready to face everyday use. Specialized glues and waxes guarantee uncompromising food safety.
You can put it to the test… or contemplate it as you would a piece of art.
The secret of end-grain wood: cut perpendicular to the grain, it reveals the concentric circles of the tree's life cycle. Unique patterns, impossible to reproduce. This technique also gives it exceptional resistance to impact and wear—where traditional wood (grain-cut wood) splits.
That's why it's chosen for worktops, butcher blocks or high-end flooring: an alliance of professional solidity and raw beauty.
Touch: sensual
Species: brown oak, sapeli, beech, vengé, bamboo, iroko, cherry
Length: 41.9 cm
Width: 31 cm
Thickness: 3.7 cm
Origin: Rivière - France
Hervé Rouire, Cabinetmaker - Maintenance
Your board is unique, handcrafted from end-grain wood, making it strong and shock-resistant. It is protected with a food-safe oil.
Daily cleaning: wash it with a sponge and a little water, dry it immediately with a soft, lint-free cloth, and store it vertically for even drying.
Precautions: never soak, expose to sunlight or put in the dishwasher, avoid direct heat and sudden temperature changes.
Nourishing the wood: regularly apply beeswax, paraffin oil or organic coconut oil; avoid olive oil, walnut oil or other fruit oils (they go rancid).
Deep cleaning: sprinkle with coarse salt, add lemon juice, rub, leave for 15 minutes, then rinse and dry.
Usage: Use sharp knives (avoid serrated knives); the end grain absorbs marks well and preserves your blades.
By following these tips, your board will retain its beauty and durability for many years.