What a treat to sit down for a 7 course meal! It’s wonderful to enjoy a feast with family or friends. Many people choose fine dining restaurants for a special occasion, so the food must not disappoint.Fine dining requires a lot of attention to details and no detail is ever too small to pay attention to, in fine dining. The standards you should always include in fine dining are fine china, glassware and flatware – no paper or plastic, while tablecloths is a ”must have” in fine dining.
The three main areas to focus for a fine dining are the menu with finest food, service and atmosphere
Your menu needs to be interesting and offer unique items that customers don’t find at other restaurant. The chef needs to exercise with his creativity when designing dishes.
You need to choose a theme for your menu, and try to have fun with it. And don’t forget the wine! Your wine list should complement your menu. Each wine should be paired with each individual dish. Work together with your sommelier to find the best options.
There are not any “rules” unless you are looking to do a traditional night like – French, Italian, Japanese….etc., course meal. The meal needs to build up consistent.
Here I made a list of “DON’T” to show you the way I build the menu and the way I think about it:
– don’t serve same proteins one after another;
– don’t serve two seafood courses one after another (unless you have a shell fish night menu), or two meat courses;
– start with lighter fare, and then go on to the heavy;
– serve seafood before meat;
– Don’t treat – “amuse- bouche” like a course;
– don’t serve the same cooking method more than once;
– don’t serve more than one salad, or soup, or pasta;
– don’t do heavy dish after heavy dish;
– don’t mix in the same menu fancy dishes with fast food style dishes.
The goal is not to feed them massive quantities of food with each course, make everyone enjoying themselves, you must “school” your clients. None of the courses need to be heavy; they need to be in balance with the course before and the course after.
Here are some samples of menu I made and are easy to make.
You control and form the evening with the courses, let everyone come in and relax, with a glass of champagne and some ”amuse-bouche” from the chef – should be the way to start the evening.
Confit of duck with spice cauliflower and yogurt sauce.
The first course: Time for a fresh salad, tartar or light appetizer.
Duck pate with baby pears, dry fruit compote and mango coulis.
Tomato jelly with Catalan herbs olive oil.
Salmon tartare with sweet mustard sauce.
The second course: Soup is on!
All kind of soup can be serve. Here i made Lobster bisque with salmon pate and tiger prawns.