Table Setting
8. Garnish with decorative details. Finish by adding small decorative accessories. So as not to clutter your table with a large centerpiece, put a few fresh flowers in small, personalized containers. This is always a great look, costs much less than a big centerpiece and effectively divides the space for the meal.
At the same time, the first restaurants appeared. “Thanks to his [1825] book, The Physiology of Taste, gourmet Jean Anthelme Brillat-Savarin was then considered a leading name praising gastronomy and the pleasures of eating at the table,” Robier says. “These rules were naturally adopted and adapted with the creation of different types of restaurants, from grand palaces to small, friendly bouchons [traditional eateries of the French city of Lyon], especially with the Industrial Revolution.”In the 19th century, English-style service appeared. “Dishes were then brought in to be served to guests using a spoon and fork in one hand, a tool we call tongs today,” he says. At the same time, a new version of French-style service was developed, where dishes were brought to the table and guests served themselves. For the past 50 years, however, plate service has been used widely. “This is the easiest way for chefs, who can then dress attractive plates and use their hands in the kitchen, which would be impossible in the dining room,” Robier says.So it’s up to you to choose the format you think will be easiest and best-suited to your meal.
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