Isabelle von Boch: Fresh Flowers Every Day

Giving the gift of flowers for Mother’s Day is always a good idea. Flowers that will last forever is perhaps an even better one. Celebrate mom with the gift of floral dinnerware…fresh flowers for every day of the week.





1. A BREAKFAST SET.  A happy floral pattern is a great way to greet mom every single morning. (4 salads, 4 mugs/tea cups & saucers, cereal/rice bowls and a teapot)


Villeroy & Boch Mariefleur Gris (Grey)


2. SALAD PLATES. Adding an expressive layer of blossoming salad plates is a great way to give mom a sweet, summery bouquet that she can enjoy all year long. Select a color and shape that she can layer over her current pattern. (8-12 salad plates)


Villeroy & Boch Anmut Bloom


3. APPETIZER SET. A few handpicked serving pieces in a “wow” floral become statement pieces that will make Mom smile every time she uses them. (1 platter, 2 dip bowls, 1 individual bowl)


Villeroy & Boch Amazonia


4. TEA SERVICE. Have mom relax and celebrate moments of calm with a her very own tea service(teapot, creamer, sugar, tea cups & saucers)


Villeroy & Boch Modern Grace Peonia


5. AL FRESCO SET. Take mom out of the kitchen and bring her outside with her very own summer themed dinnerware(4-8 dinners, 4-8 salads, 4-8 pasta bowls)


Left to right: Lina, Petite Fleur, Farmhouse Touch Blue Flowers


I hope you have a great Mother’s Day and are able to celebrate all the women who have played an important role in your life.

All the Best,

Isabelle von Boch

Recipe: Making Whoopie (Pies) for Valentine’s Day

Villeroy & Boch Valentine's Day


These little gems were inspired by Ladurée’s Raspberry-Rose Saint-Honoré pastry. The Saint-Honoré is a tower of custard filled choux pastries, glazed with a delicate rose icing, and finished off with lashings of whipped cream and fresh raspberries, it’s a piece of heaven!

These whoopie pies add another layer of indulgence by adding chocolate to the mix. Chocolate, Raspberries and Roses…what better way to make an impression on Valentines’s Day?


Villeroy & Boch Valentine's Day


Chocolate-Raspberry-Rose Whoopie Pies

For the cakes:
1¼ cup all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
9 tablespoons soft unsalted butter
1 cup sugar
1 egg
1 cup buttermilk
1 tablespoon espresso

For the raspberry-rose filling:
½ cup fresh raspberries
6 tablespoons soft unsalted butter
4-6 cups confectioner’s sugar
3-4 drops rosewater

For the rose glaze:
1½ cups confectioner’s sugar
3-4 drops rosewater

Sift together the flower, cocoa, baking soda, baking powder and salt. Set aside. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the egg and mix well. Add the buttermilk and the espresso and beat until just combined. Add the dry ingredients in two batches, mixing until just incorporated. Try not to over-beat the mixture as will render tough pies. Chill for 30 minutes.

Meanwhile, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Start on the raspberry filling. Rinse the raspberries and purée using an immersion blender or a food processor. Pass the purée through a sieve to remove the seeds and discard the seeds.

In a bowl, cream together the butter with 1 cup confectioner’s sugar using an electric mixer until well blended. Add the raspberry purée, blend well, and add the 3 remaining cups of confectioner’s sugar little by little, on low speed. Mix for 2-3 minutes until the frosting looks fluffy. Add more sugar if the frosting seems too soft. This will keep in an air-tight container in the fridge for up to a week. Bring it to room temperature before using.

To bake the cakes, drop small scoops of batter (using two teaspoons or a 1½ inch cookie-dough or ice-cream scoop) onto the prepared baking sheets, about 2 inches apart.  Bake for 8-10 minutes.  They are ready when the cakes leave a slight impression when touched. For a heart-shaped whoopie pie, carefully cut out the shape using a cookie cutter whilst the cakes are just out of the oven. Cool on a wire cookie rack completely before assembling.

Fill a piping bag with the raspberry filling, or use two teaspoons to drop the filling onto a cake and top it off with another cake, squishing it down carefully so the filing shows at the sides.

For the rose glaze, mix the confectioner’s sugar with water, one teaspoon at a time until the desired consistency is reached. Add the rosewater. If it gets too runny, add more sugar. For a drizzle decoration, the glaze can be thinner. If you wish to make a more elaborate design using a piping bag, the icing needs to be thicker, so that when you pipe a line of glaze, it will not lose its shape.

Best served the same day. You can refrigerate them, but take out in advance and let the cream soften before serving.

Recipe provided by Kirsty von Boch


Villeroy & Boch Valentine's Day