Denis Courtiad, director of the Jean Imbert restaurant in the Plaza Athénée, details the implicit codes that govern gastronomic establishments.
The reservation was made for weeks, even months. The clothes were carefully chosen and the menu was reviewed in advance. Tonight dinner will be held in a Michelin star restaurant. Such an experience for some, a dream for others. But a few hours before lunch, the excitement of the last few weeks suddenly turns into stage fright, and the fear of the unknown invades the most novice among us. How to place the fork when the dish is ready? And can this snack really be eaten with your hands? Denis Courtiad, director of the Jean Imbert restaurant in the Plaza Athénée (1), crowned with a star in the Michelin guide, caught many uncertainties. Having witnessed a series of minor mistakes over the years, the twice-crowned “world’s best hotel” by Les Grandes Tables du Monde reveals how to avoid them in a stellar restaurant.
Being overwhelmed and coming with prejudices
Luxurious decor, haute couture service, exceptional cuisine…
Source: Le Figaro
