ARTS DE FRANCE Portail de l'artisanat et des métiers d'art
|Document imprimé le : [21 Juin 2018]|
Our goal here is not to lecture you on the art of living well. There exist already numerous guides which accomplish this. However, should you decide to launch yourself into the adventure of a grand reception during the festivals, here is a little reminder of pitfalls to avoid, so that your boss or your mother-in-law will hold you in high estime.
To present most beautiful of the tables, a good hostess will pose a duffel which will protect varnish against the tasks and heat from the dishes and will give the marrowy one from them to the unit; then the plain fabric underlay which goes down to ground and finally the tablecloth itself, which can comprise some reasons for colors of good taste. The tablecloth must overflow the plate of the table of a score of centimetres approximately.
With each place, the very broad plate of presentation, will remain during all the meal, except for the dessert, and will receive the plates of the various services. Thus, your guests will not be constrained to have tried your tablecloth, the plate of presentation acting as " filter ". Obviously, you will change plate and forks and
spoons with each dish, in order not to mix different the saveurs.
Since we speak about the forks and spoons, you can of course leave silverware family, if you feel courage to attack you with the drudgery of cleaning. If not, there exists now of splendid steel forks and spoons which pass without problem in your washing machine.
The forks place on the left plate, points to the bottom, the spoon and the knives (the edge of the blade towards the plate) on the right. You will deposit on the right to the maximum only 3 forks and spoons
of the plate and 3 forks and spoons on its left. Lastly, cheese knife and forks and spoons with dessert will be placed horizontally between the plate and glasses.
As regards glasses, they line up is in file (never more than three for reasons of esthetics) or in square by order of magnitude. The choice of glasses is a function of the choice of each one, being understood that they must have feet and remain obviously of good taste, however, you can decorate the table of a floral decoration, but this one must remain sufficiently low not to obstruct the guests, nor of course to prevent the service from being correctly carried out. The final key can come, not of candlesticks which let run wax and thus are likely to try the tablecloth, but for example of a great cut filled with water with floating flowers and candles.
SOME BASIC RULES ... Which your guests are not without plate in front of them at one unspecified time of the meal. On the other hand, the plate with soup can be placed on a dinner plate
being useful for the second service. One can as put a plate athors d'oeuvre on a dinner plate, the first being a little smaller as the second. Two superimposed plates often facilitate the service. For the great dinners, it is wise to place between each person, a small plate for the cut bread. Rather than the plate with butter by anybody who furnishs sometimes a little too the table, you can prefer some raviers furnished with beforehand buttered bread sections. It is practical when you serve a dish which requires a little butter
(oysters for example).
Lastly, you can serve salad in small plates, in order not to mix vinaigrette with sauce of the roast. You can with this intention also use small enough broad bottom bowls not to risk of the renverser. However, do not forget especially some salt boxes and
pepper plantations. When with the pick-boxes, they are used only for " intimate " meals, during which one keeps his cover during the service of several dishes. Thus know, that if there are no pick-boxes, they is that your forks and spoons will be removed to you with the plates, at the end of each service...
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Article "Décoration, Objets" Sources JC Guillaumin