What is old SNL line? It is better to look good than to feel good. Great chefs and great hosts know that people eat with their eyes and it is very important to make an attractive presentation.
SNL Better to look good than to feel good
What gets both fine dining restaurants their Michelin stars and wine group gathering a success? It is the small things. To get a Michelin star (or 3) has become the holy grail for chefs. As a host of a wine group gathering, you certainly don’t need to obsess over details the way chefs at a 3 star restaurant would, but you can certainly learn a lesson or two.
One of the major revelations after touring wonderful restaurants in Europe is how well they do the small things. Plating can be a work of art. The minute details are designed and arranged to please the eye. It is a fact that we all eat with our eyes. The better chefs know how to leverage this fact.
The tricks developed to dress a plate at a restaurant with stars in the Michelin Guide were impressive. The chef used micro-planed tender young zucchini to dress the plate. He/She seared cheese into lace like heart shapes. Sauces were painted on the plate to add flavor and presentation impact. Pictures do not do justice to the beauty of the presentation. One can almost feel guilty eating.
(Note the Micro – planed zucchini, truffle shavings and lemon zest)
(Note the seared cheese in heart shapes)
The level of service is also impeccable. Chances are that you won’t have just one waiter, but rather a team of highly trained professionals making your meal most enjoyable. Their will be a maître d’, a waiter, a sommelier, a water/silverware guy and a server. All of them are very knowledgeable and well trained. The attention to detail is amazing.
We ate at Alain Ducasse’s La Bastide de Moustiers. Ducasse has restaurants around the globe and has amassed an amazing 21 Michelin stars. He has stated that his goal at La Bastide de Moustiers is not Michelin stars, but rather to serve the food he likes in a relaxed atmosphere. We were served imaginative food, by friendly people in a relaxed atmosphere. What more could one ask for?
(How could you not enjoy a meal in this type of setting)
Inevitably, one thing that is not small at restaurants with Michelin stars is the bill. Here is where supper clubs kick in. Learn the small things that made your meal at the restaurant with Michelin stars special and apply them to your next wine group gathering.
If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.