Introducing the Georgette: French-style spoon-fork success

20-08-2018 La Georgette, fourchette - cuillère
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With its spearing and cutting capabilities, together with its aesthetically-pleasing curved lines, the Georgette is the Made in France fork-spoon hybrid making its presence felt on tables around the world.

 

It all began with a basic question of practicality

The Georgette is the brainchild of Jean-Louis Orengo, conceived in his workshop in Saint-Lizier, in Ariege, south-west France. Adventurer, trapper and ichnologist no less (a specialist of trace fossils), he invented the Georgette in the 1990s, having led an expedition in Northern Canada. Faced with the dilemma of choosing between a fork and a spoon when forced to lighten his load, he came up with the idea of a kind of spoon-fork “spork”, capable of spearing, cutting and even eating soup. In fact, the Georgette is the first utensil to be invented since the fork, which made its debut some 400 years ago. “My wife and I decided to invent this item of cutlery as part of our life plan. Environmentally-friendly, Georgette saves materials at production stage, saves time (handling), water (less washing up) and space. It is also shaped like a human hand or animal paw, which are both fine examples of remarkable adaptation”, explains Jean-Louis Orengo. So why the name Georgette, you may well ask?  The inventor was keen to find a typically French and feminine name, something to help perpetuate French savoir-faire in tableware on a global scale.

 

Current usage and growing success

While the Georgette may not have got off to a glowing start, slowly but surely it has begun to win favour among French chefs, gradually winning over specialist cutlery shops, and over the last few years, a large number of hotels and restaurants. In the end it was the luxury version – silver, mat and black titanium – which is responsible for its success, with its trademark paw-print look.  And with its sharp edge and curved bowl, it can cope with solids and liquids alike, cutting a spoonful of fish, with sauce intact. There seems no end to the Georgette’s rising popularity among fork and spoon aficionados, to such an extent that wooden versions of the utensil have been spotted at music festivals and even recently at Taste of Paris. A gold medal winner at the Concours Lepine international competition in 2016, Georgette is sold in a number of retail outlets across France, but has also seen success internationally, where it can be purchased in Geneva, Brussels and even Montreal.  Jean-Louis Orengo recently launched the production of a left-hand range. Meanwhile, a hotel syndicate in Ariege have adopted the Georgette as its emblem and namesake for a specialist food award, the Georgette d’Or, which is now awarded annually. And to top it all, unbeknown to him, the inventor of this spoon-fork hybrid has helped people suffering from Parkinson’s disease, and has received positive feedback and gratitude from those afflicted with bout of shaking.

La Georgette

A spoon-fork to prick, cut, and eat soup

 

 

Michelin-starred chefs in awe of the Georgette

Paul Fontielle, owner of the fine dining establishment Carre de l’ange in Saint Lizier (Ariege), is a pioneer of new trends and was the first to adopt the Georgette. He took its use one step further by creating a special menu dedicated to its honour, from starter to dessert. Gilles Goujon, 3-star Michelin chef at Auberge du Vieux Puits in Fontjoncouse (Aude) made sure Georgette took a leading role in his famous truffled egg dish: l’oeuf “pourri” a la truffe. Other great names from the world of cuisine such as Alain Ducasse, Helene Darroze et Franck Putelat are also fans.