162,604 views
Not only traffic rules. There are also rules for setting the table and serving. My hashtag encourages you to know the rules at least in order to break them. My etiquette is not about criticism. It is useful to know the rules. Dreams come true. Together with Chantal Wittmann, head of the service department at the Alain Ducasse School of Culinary and Pastry Arts, the grand dame of service and gastro etiquette, we discussed theory and practice. Chantal in gloves, me with a pen in my hand. About the sizes of individual textile napkins, about the sizes of trays and serving tea, about knives for white meat, about gourmet spoons, about logos and brands, about silver... And, yes, about the size of eclairs and champagne cups too! From the heart. And - on to life hacks!