The Art of Laying the Table the French Way - Part One
Photo from mariefrance.com
The art of laying a French table is based on the rules created by the Court of King Louis XIV,and although lifestyles have evolved and rules have become less rigid, it is none the less useful to use them to lay an elegant and impeccable table.Today in Part One, we will talk mainly about the layout of cutlery and glasses. In Part Two we will talk about crockery and linen. Dinner knives and forks are arranged at each side of the plate, with the fork on the left and the knife and spoon (if one is needed) to the right. The sharp side of the knife blade must always be turned towards the plate. In France the fork is placed with the prongs facing down towards the table (and the spoon is likewise placed facing downwards); a major difference to many other countries where they face upwards. If a meal has several courses, the additional cutlery is arranged on either side of the dinner knife and fork, in the order in which dishes are to be served, working from the outside towards the plate.Fish knives and forks are still very popular today for their elegant and very distinctive shape. The fish knife is not intended for cutting, but is used to delicately separate the tender flesh of the fish. They can be set on their own or placed either side of the dinner knives and forks if a meat dish is to follow the fish. Fish serving knives and forks are highly desirable as they complement the general decoration of the t...
Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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