The Grand Prix Dinner Spoon was created for soup and more coarse dishes. The gentle, oval bowl is deep enough to hold delicious chunks of all the dish’s elements in one scoop. Apple trifle or crumble also goes well with the Dinner Spoon.
The robust form of the spoon may seem almost anonymous, but on closer inspection it is rich in details. The most exquisite detail is a feature of the spoon’s bowl. Instead of rounding the edge where the spoon meets the mouth, Kay Bojesen flattened the edge. This prevents dripping. Yet again, Kay Bojesen succeeded in combining form and function.
