Kitchen Utensils with Leeks, Fish, and Eggs

Kitchen Utensils with Leeks, Fish, and Eggs — Jean-Baptiste-Siméon Chardin. c. 1734.

Medium: oil on canvas. Dimensions: Framed: 52.5 x 60.5 x 7.5 cm (20 11/16 x 23 13/16 x 2 15/16 in.); Unframed: 32.2 x 40.7 cm (12 11/16 x 16 in.).

Collection record: The Cleveland Museum of Art, Cleveland. Museum connection according to this source; current display unverified.

Chardin was already famous by 1730, when he began to paint small, sparse still lifes of kitchen utensils. He often used the same elements in his compositions, varying slightly the position of the objects and adding or subtracting a utensil—always carefully placing each in relation to the rest to achieve a balanced design. Chardin was the contemporary of François Boucher (1703–1770) and he taught Jean-Honoré Fragonard (1732–1806), but his work is a contrast to theirs, representing the naturalistic tendency that persisted alongside the more fashionable lightness, grace, and playfulness of the Rococo. Chardin discovered a hidden poetry in even the most humble objects, bringing the viewer into an earthly world experienced with directness and simplicity.

Source: official collection record. Metadata selected and normalized by Artline from the source export, accessed 10 September 2026; no museum endorsement. Reproduction rights are separate.