Fine Dining & Seven Course Menu

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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
The Menu
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.

Smoked salmon pate with salmon roe on a smoked crouton.

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.

Venison carpacio.
The second course: Soup is on!

All kind of soup can be serve. Here i made Lobster bisque with salmon pate and tiger prawns.

Fine dining ‘no longer the preserve of high society’

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Haute cuisine at top restaurants is considered an experience worth paying for by the middle-classes, much like a weekend away or a ticket for the theatre, a study finds

The middle-classes are now as likely to save for a Michelin-starred meal as for a holiday, according to a study on fine dining.

Eating out at a high-end restaurant is considered an experience worth paying for, much like a weekend away or a ticket for the theatre, while stuffy service and menus in French are things of the past.

Professor Christel Lane, a University of Cambridge academic, interviewed some of the country’s top chefs, including Tom Kerridge, Marcus Wareing and Ruth Rogers, and found haute cuisine in Britain is becoming “democratised”.

However, the professor of economic sociology, said there is still an “inverted snobbery” surrounding high-end restaurants, which are still considered by many as the preserve of society’s elite.

Prof Lane said: “The snobbery of fine-dining is gradually being eroded. It hasn’t completely disappeared – particularly in restaurants with three Michelin stars.

The middle-classes are now as likely to save for a Michelin-starred meal as for a holiday, according to a study on fine dining.

Eating out at a high-end restaurant is considered an experience worth paying for, much like a weekend away or a ticket for the theatre, while stuffy service and menus in French are things of the past.

Professor Christel Lane, a University of Cambridge academic, interviewed some of the country’s top chefs, including Tom Kerridge, Marcus Wareing and Ruth Rogers, and found haute cuisine in Britain is becoming “democratised”.

However, the professor of economic sociology, said there is still an “inverted snobbery” surrounding high-end restaurants, which are still considered by many as the preserve of society’s elite.

Prof Lane said: “The snobbery of fine-dining is gradually being eroded. It hasn’t completely disappeared – particularly in restaurants with three Michelin stars.

“But there is a new developing group of largely professional people who are interested in the origin of their food and, in the same way they might plan a mini-break, are willing to save up for the occasional treat in a one or two-star restaurant.”

In her book, The Cultivation Of Taste, described as the first sociological study of Michelin-starred restaurants, the academic explains the clichés about fine-dining are more myth than reality.

Although top restaurants are derided by some as pompous and exclusive, Prof Lane found that service is no longer over-formal, dress codes have been relaxed considerably, and the chefs themselves have shrugged off their unsavoury reputations.

“Michelin-starred chefs are not posh and the culture of their restaurants is no longer elitist,” she said.

“Britain still suffers from an inverted snobbery about the whole thing.”

Prof Lane interviewed chefs and diners, and analysed some 40 top restaurants, including leading establishments such as the River Café, The Yorke Arms, The Ledbury, and Restaurant Sat Bains.

“Most people I spoke to would go two or three times a year and it’s not just about eating but a total cultural experience, like going to a play,” she said.

Through her research into dining habits in Britain and Germany, Prof Lane found that the clientele of high-end restaurants now tend to comprise a far wider sample of the population than they used to.

However, she said the shift did not represent a “complete democratisation”, but “more of a new elite”.

“You still wouldn’t find many working-class people who regard fine dining as a good use of money,” she said.

Lunchtime deals, pre-theatre dinners and wider societal changes have helped to transform the social mix of people now eating at fine-dining establishments, the academic found.

One chef told her: “The wealthy are not the majority. Forty per cent are corporate, sixty per cent are individuals – mainly foodies.”

Prof Lane said the turning point came in the 1990s with the emergence of chefs like Macro Pierre White and the growing popularity of television cooks.

This, combined with travel broadening the public’s culinary horizons, continues to encourage diners to look beyond traditional and simple fare.

Prof Lane added: “It would certainly be too soon to say that the British palate as a whole has become more sophisticated.

“But when compared for example with diners I spoke to in Germany, there are certain sections of society who are now more willing to engage with new ideas and the Brits are less puritan about their food.”