have everything – or nearly everything – in their batterie de cuisine.

A Turbotière, for cooking, well, turbots. Available, the pan, that is, at E. DEHILLERIN in Paris ( 18 et 20, rue Coquillière – 51, rue Jean- Jacques Rousseau, 1st arrondissement) for the princely sum of nearly 570 euros ($826.25).

Considering the size of turbots, the price shouldn’t surprise you too much.

Chris Martin holding 25-pound turbot (Photo credit: Bryan Davis)

And here’s an old pan for the same purpose, for comparison.