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,,One of the delights of life is eating with friends, second to that is talking about eating.
And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. ,,
-Laurie Colwin

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Sunday, February 6, 2011

Fine Dining & Seven Course Menu

What a treat to sit down for a 7 course meal! Its 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.

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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 dont 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 dont 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 DONT'' 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;
- Dont 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.

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All kind of soup can be serve. Here i made Lobster bisque with salmon pate and tiger prawns.
The third course: Traditionally the third course will feature a sorbet to cleanse the palate. A nice
lemon or lime sorbet would do nicely. Its perfectly fine to prepare this dish the day prior your
meal.

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,,One of the delights of life is eating with f

And, for an unsurpassed double whammy
-Laurie Colwin

Seared scallops with cauliflower puree, baby salad and truffle oil.
The fifth course: This will be a call for a red meat dish.

Sunday, February 6, 2011

Fine Dining & Sev

What a treat to sit down for a 7 cour

friends. Many people choose fine di
not disappoint.Fine dining requires
pay attention to, in fine dining.
china, glassware and flatware - no p
dining.
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Seared Tuna file with wasabi mash, 4 flying fish caviar, wakame salad and teriaky sauce.

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Slow cooked beaver in a filo pastry served with cumin sweet potato , red currant chutney and
curry foam.

Reindeer file with dates puree, sugar beans and almond snow.
The sixth course: I usually made a small pre dessert.

Blue cheese and chocolate truffles.

Marinate grapes in mint and champagne with rosemary truffles.

Organic chocolate truffles with pure gold.

The seventh course: Dessert of course! Its always hard to choose just one dessert.

Chocolate mocka tart.

Chocolate Oblivion with raspberry puree and Passion fruit.

Lady Angel. Poached orange in Cointreau serve with cocos biscuit and Cointreau sauce.
Service
All of the details that are expected of a fine dining server require that your staff be rigorously
trained. They should be able to answer any and all questions customers may have about a

menu or item or wine. Customer service in a fine dining restaurant it goes far beyond taking an
order and delivering food. Fine dining services include:
- escorting customers to the table;
- holding the chair for women;
- cleaning the table in between courses;
- replacing napkins if a customer leaves the table;
- explaining menu items without notes;
- serving food directly on the plate at the table;
- Sommelier should serve the wine and provide any information is needed.
The most important fine dining serving etiquette is to be polite to the customers and to give
equal attention to all the guests. The food should be served from the right of the customer and
the table should be cleared from the left.
Atmosphere
In fine dining music is playing subtly in the background and should reflect the theme of the
night, such as classical for a traditional fine dining restaurant or jazz for something modern, the
rest of the atmosphere is up to you. Dont forget, dining in a fine restaurant need to be a nice
elegant way to have a meal and is relaxing and fun.
M'agrada A 122 persones els agrada.

Enjoy.
Labels: Fine dining, Gourmet, Seven Course menu

Posted by Nico and Bianca Lontras at 21:18

+1 Recommend this on Google

Reactions:

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17 comments:
alison February 6, 2011 at 9:28 PM
amazing!:)
Reply

tataru ciprian February 7, 2011 at 9:55 PM

superb, Nico & Bianca
felicitari !
Ciprian
Reply

Nico Lontras February 11, 2011 at 11:28 PM

Multumesc mult!!
Reply

Mihaela May 30, 2011 at 4:05 AM

Cum fac sa fiu si eu invitata la un asa festin? Superb!!
Reply

Anonymous May 30, 2011 at 10:12 PM

Superb e putin spus.Sunt bucatar si mi-e greu sa gasesc un cuvant de lauda la asemenea meniu
Reply

Anonymous June 1, 2011 at 1:02 AM

In concluzie,platesti un spectacol pentru ca trebuie sa mananci inainte sau dupa...
Reply

daniel June 1, 2011 at 9:52 AM

excelent fara cuvinte pacat ca foarte putini dintre romani apreciaza aceste amestecuri de gusturi si
culori inclusiv bucatarie moleculara
Reply

Anonymous June 1, 2011 at 9:56 AM

excelent menu imbina perfect gusturi si culori extraordinare si foarte bine ales folosirea elementelor de
bucatarie moleculara da un plus de eleganta si nu numai
Reply

Anonymous July 16, 2011 at 4:29 PM

felicitari nico si bianca!! multe felicitari pt ceea ce voi faceti! mult succes si sanatate si cat mai sus!!! ;)
Reply

madicuisine November 18, 2011 at 8:07 PM

Extraordinar. Felicitari!
Reply

Nico Lontras November 22, 2011 at 11:05 PM

Multumim mult pentru aprecieri!
Reply

JOHNNY August 16, 2012 at 6:53 PM

No. 1 Chef Nico Lontras !
Reply

JOHNNY August 16, 2012 at 6:53 PM

No. 1 Chef !
Reply

Andrei Florea August 17, 2012 at 10:37 PM

..esti un adevarat maestru . Felul in care prezinti . modest si riguros , atent la detalii dar cu toate astea
spectaculos si artistic , ma face de fiecare data sa pierd minute in sir privind fotografiile .. Santeti
deosebiti si va doresc mult succes in contnuare .
Reply
Replies
Nico and Bianca Lontras
Multumim pentru aprecieri!
Reply

Jack Edmon June 6, 2013 at 1:52 AM

Nice images!!!Dinning menu
Reply

Anonymous June 24, 2013 at 1:31 PM

i'm drooling.. O^O
Reply

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