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31 Oct '14

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It’s not just about food. It’s about the team (London souvenirs)

This is a guest post by Laurent Sachs.

‘It’s not just about food’ is a series of articles written by our historic investor, Laurent Sachs.

It aims to present his vision behind … Read More

28 Oct '14

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It’s not just about food.

This is a guest post by Laurent Sachs.

‘It’s not just about food’ is a series of articles written by our historic investor, Laurent Sachs.

It aims to present his vision behind … Read More

28 Aug '14

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Validation Dinners

When our customers hire a private chef at La Belle Assiette, we understand that they’re trusting us to have selected the very best chefs. To guarantee them a stress-free, enjoyable and memorable evening with friends.

At La Belle Assiette, we organise Validation … Read More

07 Aug '14

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Seating plan etiquette: the dos and don’ts

  • Where should the hosts sit?

The hosts should face each other. There are two “traditions” for this:

The English tradition: the hosts are each placed opposite of one another, in the centre of the table.

The French tradition:Read More

07 Aug '14

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How to set a table – the right way

Don’t let the copious amounts of cutlery, glassware and crockery confuse you, knowing how to set a table is easier than you might think!

Simply start with the basics and add to it from there:

  1. Utensils are placed in … Read More

07 Aug '14

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The art of receiving guests

  • Before your guests arrive …

Prepare your menu in advance and be sure to ask your guests whether they have allergies or special dietary habits. Start preparing your menu the night before you receive your guests to … Read More

07 Aug '14

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Have you mastered the art of cutting cheese?

Far from being simple, cutting cheese is an art… Even more so in France, where over 300 different types of cheese exist, making it hard to not get confused!

Thus, to make things easier for you and to avoid any … Read More

05 Aug '14

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Yuzu, a strange little citrus adored by Chefs

What is this citrus, prized by Chefs and a regular ingredient in the menus of La Belle Assiette? The yuzu has invaded the Western cuisine for over a decade now, imported and introduced by renowned Chefs like Gregory Brainin. … Read More

20 Jun '14

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The asparagus, from the vegetable garden to your plate

June is well under-way, the sun sets, the holidays arrives, but for all gourmets, a difficult period is about to begin. It is indeed sad that we see the end of the asparagus season approaching, season that generally lasts … Read More