theatricality playing an important part in the front of the
house, we’ve noticed a couple of service trends you
might want to incorporate in your restaurants and a few you’ll
want to avoid.
Savoy is known for its French tradition but the bread
pairings are true innovation. Each of the eight courses we
tasted were paired with a different house-baked bread. Caviar
was presented with a Mini Baguette, the Dover Sole with Chestnut
bread, Foie gras with Country Loaf and Artichoke Soup with
a Mushroom Brioche. The pairings added another level of flavor
to the intricate dishes.
Chariot de Desserts
Traditional French fine dining has given us certain service
customs like apéritifs, prefix and the dessert cart.
The Chariot de Dessert is usually a rolling dessert cart offering
different plated desserts. Guy Savoy uses their Chariot
to offer a lasting impression with small pots of Blueberry
Clafoutis, Crème Caramel, Praline Rose Pudding, Red
Wine Prunes and Lemon Marshmallows and other sweet bites.
guests order dessert or not, it’s always nice to give
them a complimentary plate of sweet morsels. Traditional petit
fours and madeleines are giving way to more modern treats
like artisanal chocolates. Chef Paul Liebrandt of Gilt
presents a laquer box of decadent chocolates including
exotic flavors like green tea.
A reader recently wrote into our site asking for help contacting
a restaurant. Apparently, she could not get through via phone,
Internet and online reservation services. Modern day technology
can be very frustrating when it fails so best to make sure
you periodically check your restaurant's lines of communication.