Le Coq Porcelaine: one story, five new ways to tell it

Le Coq Porcelaine brought to Host a collection that speaks fluent hospitality. The 2026 catalogue is clearly built around one idea: “frames for chefs”: intense colours, refined decorations that make food pop on the plate, without compromising durability. Within this concept, five lines stand out as novelties: Kepos, Deimos, Segmento, Persephone and Rupis. Each one targets a slightly different service moment: banqueting, casual dining, design-led restaurants, buffet and finger food, but they all keep the same Ho.Re.Ca. DNA: in-glaze decorations, dishwasher/microwave safe, scratch resistant.

One story, five ways to tell it

If you look at the catalogue layout, you see a neat separation of worlds: Banqueting (where we find Kepos), Casual (Deimos, Segmento), All Day Dining with a strong visual twist (Persephone) and Breakfast/Buffet (Rupis). It’s very “Host”: not only beautiful plates, but solutions for different kinds of service.

Kepos: the garden for banqueting

Kepos is literally introduced as a collection that “celebrates the beauty of nature” and uses delicate pastel tones, the kind of palette weddings, corporate light events and spring banquets love. It’s placed in the Banqueting chapter together with other decorative lines, so the intent is clear: give caterers a ready-to-use, fully coordinated table. The range is wide (bread plate Ø16, dessert Ø21, soup/fond Ø22.5, dinner Ø26.5, charger Ø31.5, plus cups and saucers) so you can stage the entire event with a single décor. All in porcelain, double fired over 1,300°C, i.e. banquet-proof. 

What makes it smart is the mixability of its colourways: having several floral/pastel variants on the same base lets you alternate plates between courses or between buffet sections without losing coherence. It’s decorative, but not “too wedding to use again”

Deimos: urban, reactive, photogenic

Jump to the Casual section and you meet Deimos: “a bold, contemporary collection where design meets urban style.” Shapes break the usual roundness, and the big visual hook is the reactive glaze (black/green or beige, depending on the page) that guarantees every piece is slightly different. That’s gold for modern restaurants that want their plating to look artisanal and “chef-made” even when the service is fast. All pieces are stoneware, in-glaze decorated, so: dishwasher, microwave and scratch resistant.

The line is surprisingly complete for a casual proposal: flat plates from Ø14.5 up to Ø33.5, deep plates, pasta bowls, high bowls and rectangular trays – enough to cover à la carte, sharing, sides and desserts in the same visual language. For anyone shooting menus and reels, Deimos is the easy way to add depth and reflections to the shot.

Segmento: the beauty of “imperfect” ceramics

Right after Deimos, still in Casual, comes Segmento, and it goes in the opposite aesthetic direction: not shiny-reactive, but tessellated with a cracklé effect, deliberately raw and industrial. The catalogue describes it as “an authentic, industrial soul where beauty is born from irregularity.” You get the point: this is for urban bistros, bakery cafés, design hotels, places with concrete floors and metal shelves.

Why is it so versatile? Because Segmento comes in three colours, olive green, slate grey and cream white, and the shape set is large (flat plates up to Ø33 cm, pasta bowls Ø28.5, high bowls, small bowls, tazzas, saucers). That means you can:

• build a monochrome, minimalist table (all slate grey);

• mix warm/cool for brunch or buffet;

• alternate colours in banqueting to create rhythm on a long table.

Technically, it’s stoneware with in-glaze décor: professional, dishwasher, microwave, scratch safe.

Persephone: black & white, but with myth

Persephone sits in All Day Dining, but the look is so sharp that many will use it for refined dinner service too. The design “recalls the myth of the seasons and their alternation”: oppositions of nuances and shapes turned into tableware. In practice, it’s matt black porcelain with either a wide white rim or a fine white line, plus a family of angular pieces (angular trays, deep angular tray, angular bowls). That white detail is the trick: it keeps the drama of black tableware, but it brings light back on the food.

Because it’s porcelain (the catalogue explicitly notes the 2-step firing above 1,300°C), Persephone looks and feels more fine-dining than the stoneware lines. The angular trays (28×19.5 and 18.5×12.5) are perfect for pastry, finger food, amuse-bouche, even bread service in restaurants that want a darker mood.

Rupis: the backstage that looks good frontstage

In the Breakfast/Buffet area, Le Coq Porcelaine drops Rupis: a big family of black stoneware miniatures – mini casseroles (round, oval, square, rectangular), mini frying pans, teardrop plates, wavy plates, crème brûlée and soufflé ramekins, narrow trays 22×6.5… all the little things you need to build a hotel buffet, a catering line, a tasting flight or a finger-food service.

Because it’s the same in-glaze stoneware as the casual lines, Rupis is dishwasher and microwave safe and scratch resistant, so you can actually work hot, refill, stack, transport. And the fact that it’s black means: (1) the food is always the hero, (2) the buffet looks tidy even when you combine many shapes, and (3) you can drop pieces from other collections on top without visual conflict.

What this tells us about Le Coq Porcelaine at Host

Putting Kepos, Deimos, Segmento, Persephone and Rupis side by side, the message to Host visitors is pretty clear:

1. They cover all service moments, event/banqueting (Kepos), trendy casual (Deimos), design-driven dining (Segmento), statement courses and pastry (Persephone), buffet & tasting (Rupis).

2. They keep one technical standard, porcelain or stoneware, in-glaze decorations, Ho.Re.Ca. resistance.

3. They sell storytelling, garden/nature (Kepos), urban craft (Deimos), industrial imperfection (Segmento), myth and contrast (Persephone), operational elegance (Rupis).

And that’s exactly what buyers and chefs look for at a fair like Host: not only “nice plates”, but coherent visual languages that can be deployed across many formats, banquet, brunch, tasting, plated dinner, without changing supplier or compromising on durability.