France

Table centerpieces (surtouts de table) were an innovation introduced at Versailles in the 1690s and quickly adopted at other European courts. They were designed as platforms on which containers for condiments, spices, or fruit were conveniently arranged, and included a principle higher element, which might be candlesticks, a figure, or a basket for fruit. These centerpieces remained standard items on grand dining tables well into the 19th century.

In this example, an eight-branched candelabrum with four busts of young women and satyrs with animal feet rests on a raised platform. At the corners of the platform are removable sugar casters; shell-shaped boxes for salt or spices are attached to its edges.

Gilded bronze and marble, about 1710
Gift of Mr. and Mrs. Edward H. Alexander, 1971.17