Mise en place:
The art of setting the table

A well-set table is not just a pleasure for the eyes, but a precious corollary to enhance a course, taste a good wine and indulge in a pleasant conversation. Any ideas to surprise?

Perfect balance between bon ton and trend, the “mise en place” is like a recipe: to be successful it requires quality “ingredients”, preparation skills and a flash of creativity. Its practical function – allowing diners to eat their meal in maximum comfort – goes hand in hand with the aesthetic that elects tablecloths, cutlery, plates and glasses as its interpreters. Their choice is a clear declaration of intent, whether it is a country lunch, a gourmet dinner or a trendy setting.

«There are no strict rules, but a single diktat: at the table one must feel at ease and perceive that the environment is balanced, welcoming, with nothing out of place. Common sense and good taste go hand in hand in the “mise en place” which must reflect the values, style and atmosphere of the place or the circumstance. But above all it must have a fil rouge that must never overwhelm the courses, reducing them to extras. The stage must remain theirs».

Before setting the table, therefore, you should ask yourself a few questions, useful to give the setting a soul: what experience do I want my guests to live? What do I want to emphasize about the menu that I will propose? What atmospheres do I want to evoke? Once you have found the answers, the choice of accessories to dress the table will be simple.

«Having a vision of what the final result should be is important: to give customers different panoramas, in our exhibition space we have created various settings, which can be replicated in full or as a starting point for customized solutions». Faithful to the adage “the first impression is what counts”, before devoting himself to the preparation all that remains is to brush up on the etiquette of the mise en place.

“T” as a tablecloth

Creativity or sobriety? The choice is linked to personal taste. What matters is consistency and overall balance. If the white tablecloth is always an elegant choice, placemats and runners are captivating solutions. Care is also required in selecting the napkins: fabric or paper are details that make the difference.

“C” as cutlery

The optimal? The one that proves to be a point of balance between functionality, elegance and fantasy: better a good quality steel fork, bright and polished than a set of silverware darkened by time. The number of forks, knives and spoons depends on the courses and the situation, but “less is more” the rule (except for gala dinners).

“D” as dishes

Frame of the course, the dishes enhance the recipe and, thanks to their design, are the key to interpreting the mise en place. Tradition wants them to be white and round, the trend suggests them to be square and rectangular, even in strong shades. To tip the scales are the occasion and the location. The use of the placemat? Discretionary.

“C” as a chalice

From the goblet to the balloon, from the flute to the cup: the glass is one of the most identifying complements of a table. The lightness and transparency of the materials accompany the tasting becoming an expression of the style of the setting. Their shape and color also define it.

From theory to practice

Up to here the ABC. The ingredients for the perfect recipe are ready, now all that remains is to serve. What makes the difference is the quality of the products chosen, while style, the ability to create suggestions and creativity guide the setting up. Any suggestions? We give it to you …