Yeah... Mauviel's got a few lines that are stainless rather than tin on the inside, good thickness copper and solid handles. The version that I had a chance to use when visiting a friend over the last few years was the M'250c with heavier pans & cast iron handles I think? Amazing pieces. Did a few dishes in those and really enjoyed working with them... notably did duck a l'orange which meant doing duck stock in a tall sauce pan (not angled like a Windsor or curved like some are), did some caramel into a gastrique & eventually turned that into the final sauce in another shallower sauce pan that I think they call a "saute" instead, and did the sear & oven to finish of the duck in a larger fry pan. All worked great. Took a little while to heat up, but once they did, very response and uniform heating. On another visit did a braise in a larger double-handled "rondeau" (I think they may call it a stock pot but to me it isn't deep like I would think of one of those), again, awesome. Not sure if I liked it better than doing similar in a Le Creuset, hard to pick either one both so good.
Plus side with these, no worry about scratching or wearing through the Tin, or getting things too hot. Common downside, it's copper, it does require proper care & some polish on the outside if you care about it being shiny. I've seen some pieces from Williams-Sonoma that are similar and said to be decent, no personal experience with those.