Lay une belle table

The glasses should be placed slightly to the right of the plate in front of the knife. The largest water and, to his right, those for wine, which vary depending on the wines served, however, can not be more than four, including water and champagne. When, instead, dine with the champagne will be placed only two glasses: one by one from water and champagne. The napkin rests on the flat side or the cutlery. In front of each covered sometimes it puts a card with the name of the diner. The use of placeholders is advisable when the guests are numerous. The bread is served in saucers, to the left of the plate in front of the forks. On the table can not miss salt and pepper, to set the table with a small salt shaker and a portapepe every two dishes. Other items such as grated cheese, salad crescents, to be placed to the left of each dish, the gravy boat or finger bowl cups, are brought to the table only if and when they are needed.

Apparatus for breakfast
Luxe at table
1. Saucer butter
2. Butter knife
3. Glass by water
4. Glass by wine
5. Knife for fruit or cheese
6. Fork for fruit or cheese
7. Fork for fist flow
8. Fork for second flow
9. Napkin
10. Flat plate
11. Knife
 Luxe at table
Apparatus for lunch
Luxe at table
1. Saucher bread
2. Glass by water
3. Glass by red wine
4. Glass by white wine
5. Glass by dessert wine
6. Spoon dessert
7. Fork for fruit or dessert
8. Napkin
9. Fork for first flow
10. Fork for secon flow
11. Plate
12. Knife
13. Soup spoon
 Luxe at tableCome si apparecchia la tavola
Apparatus for an important lunch
Luxe at table
1. Saucher bread
2. Glass by water
3. Glass by red wine
4. Glass by white wine
5. Glass by dessert wine
6. Spoon dessert
7. Knife for fruit or dessert
8. Fork for fruit or dessert
9. Napkin
10. Fork to the first flow
11. ForK to the second flow
12. Plate
13. Knife
14. Spoon for consommé
15. Dish for consommé
Luxe at table 

 

 

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