excellence of the French gastronomic meal, listed as an Intangible Cultural Heritage by UNESCO.
The rare and precious crockery is presented in the great French tradition of the Art de la Table: earthenware and porcelain ser- vices from Creil and Montereau, Sarreguemines, Sèvres, Chantilly and Locré stand side by side with crystal glasses from Baccarat, Saint-Louis and Daum, and Burgundian blown glass from the 18 th century. Multicoloured faille tablecloths and white damask table- cloths highlight the gold, silver and vermeil silverware, bronze and silver torches and flatware from the 18 th century... Knives with mother-of-pearl handles and vermeil blades or Mennecy por- celain... Thanks to these authentic and luxurious pieces, you can create an exceptional table for your guests. I've been an interior designer all my life. The taste for beautiful objects has become much rarer. And as I had bought a lot of croc- kery for my own pleasure, and had got into the game, there came a time when I said to myself: either I sell it all, or I do something with it! One dinner, two dinners, ten dinners, twenty dinners? After a while, my small team and I decided to build a business around the collections I'd bought, kept and acquired of silverwa- re, crockery, porcelain, glass, table linen, shaped pieces, every- thing that enhances the art of the table: Tables d'Exception was born! I'd gone into the events business in a way that went against the grain of what's going on today, with so many things being tri- vialised, but with the determination to continue to bring to life what I love; and I'm now delighted to see that I'm not the only one who appreciates the art of the table, as it used to be.
ties. The service, known as "à la Française", is carried out in a hushed atmosphere by its maîtres d'hôtel, who are well-versed in the customs of grand receptions. You serve yourself what you know you can eat. This allows you to choose, according to your preferences and your appetite: do you prefer the main course to the starter? Are you more of a dessert person? No problem, each dish is served twice, so it's up to you. It’s all in keeping with good manners and nothing is imposed; it also has its roots in my upbringing: at home, we didn't waste food, we finished what we had on our plates. Tables d'Exceptions is an events company dedicated to the art of entertaining, organising lunches and dinners for two to two hun- dred guests in elegant surroundings with its maîtres d'hôtels. It "celebrates" antique crockery and silverware at timeless recep- tions. The antique menus, collected and revisited, offer a taste of the
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