I discovered that it didn't have to be as stiff as it is portrayed to be. Certainly, no one should be roaring with pints of beers in salutation but one can equally have a good time, just a different sort of time. People did put their elbows on tables and cause a bit of noise and laughter. It was all ok, even if you dropped something or the snail flies from your plate, like "slippery little suckers".
I love going to a good restaurant, the idea of being in a Michelin starred restaurant gives me a big sense of excitement and happiness where butterflies and stars explode in my stomach. As a blogger, I am lucky to be invited to a few but it remains a treat that I don't want to take for granted. I love dinning Michelin cuisine with a good friend and/or someone you love because the experience of being treated (usually) so well and to eat delicious food one would not normally be capable of creating is something to be savoured.
Having a warm water spray with half vinegar aids polishing glass and tableware including cutlery when the dishwasher leaves residue and wear gloves so to not leave your own finger prints on polished wares.
Here are the rest of the tips - 12 Service Commandments from the masterclass.
Setting the table to the perfect standard of fine dinning was harder than expected, even when I thought it was perfect, Nicolas came and re-adjusted everything! haha!
Big glasses do not mean better tasting wine because it looses too much oxygen and of course, at which temperature it should be served at. Serving a chilled bottle of wine straight from the fridge doesn't necessary do the wine justice either and some should be taken out an hour before serving to get the best taste.
Here is a guide:
|Included, "Nature" By Alain Ducasse|
The Art of Fine Dining masterclass costs £120 per person at The Dorchester.
My trip was courtesy of The Communications Store.