Antoine Vollon’s still life compositions married the direct depiction of simple foods and utensils with a handling that reflected careful study of the painting techniques of seventeenth-century Spanish and Dutch old masters. From the mid 1860s onward, Vollon’s aintings drew regular crowds at the annual Paris Salons, critical accolades, and a flood of commissions. His success was such as to ignite rumours of his happy disregard – letters unanswered, cheques ignored – for the many collectors seeking his work.