Embodying the French concept of mise en place or "put in place," this set brings the impeccable organization of Daniel Humm's kitchens home. Four ceramic bowls finished by hand with a speckled white glaze nestle into the wooden base. Elevated upon walnut legs inspired by Japanese joinery, the serving board showcases the natural beauty of white oak. We love using this set to present four mezze components—perhaps olives, muhammara, pita triangles and dolmas—or to serve a quartet of taco toppings.

Our collaboration with Daniel Humm, chef-owner of Eleven Madison Park and Clemente Bar in New York City, is a celebration of simplicity, beauty and function for the table and beyond.