November 21st, 2016,
So, grandpa got safely to the party, anaphylactic shocks have been avoided thanks to careful planning, the table is impeccably dressed and everything seems perfect to make this evening a success. The details, however, are also in the plate...
It has always appeared important to me to present the dishes in a thoughtful manner; to use the right bowls, plates, glasses, serving plates... Kind of like canvases on which I take pleasure in composing miniature masterpieces to savour with our eyes before honouring them with our appetites. For some incongruous reason, I like to align, as much as possible, the ingredients like little soldiers. Note to self: search Wikipedia regarding this symbolism.
One of my favourite ways to present is to arrange the food on a black Epicurean cutting board. It works well for a great number of dishes, and is particularly handy for cocktail-finger food or shared apetizers.
Utensils, such as Laguiole knives (which I am especially fond of and which I collect, as a matter of fact), are, to me, an integral part of the presentation and I very much like to incorporate them in the food layout.
And just like that, as my grandmother used to say, I now have a canvas worthy of its name to stimulate my dear guests' appetites!
And obviously with a Lulu in a Box collection as a backdrop!
I think that the hard work of the craftsmen, the farmers, the producers and, most of all, the person at the oven, are worth it, don't you think?
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