A formal setting isn't meant to be "overcomplicated or just plain pretty," says Eric Ripert, executive chef of Le Bernardin, a four-star restaurant in New York City. "The order of everything on the table is logical." This table, featuring handpainted dishes by Pupilles et Papilles at Michael C. Fina, is set for a first course of soup, followed by a salad, an entrée, and a dessert. Use the Place-Setting Cheat Sheet as a guide.
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