MISE EN PLACE, THE TABLOOS FUSION THAT CHANGE THE RULES

When a customer sits in a restaurant, or at the ceremonial table for a wedding, he immediately perceives the degree of welcome that the structure is reserving him. The succession of events that have taken place since that moment make a place servile or not, welcoming or “uncomfortable”, determining its pleasantness index. Depending on the type of venue, there are infinite ways to coordinate the style and philosophy of the venue with the mise en place, or the set of elements that make up the “presentation table”. Depending on whether you are in Japan in a sushi place, or in an Italian Osteria, or in a French Châteaux, the ways in which the table is presented are really very different, but surely, if there is coordination and wisdom in the setting. , I will find a general harmony with respect to the style and type of place I am in. In recent years, the trend towards a Fusion between kitchens has certainly leveled styles, moving towards simplification and stylistic cleanliness, with many new materials introduced and reinterpretations of elements such as mats, placemats, runners, glasses, cutlery, place cards, cutlery lifters , various saucers, glasses, lamps, etc…

Double Face FLAT runner in washable eco-leather On the other hand, the general increase in quality in the preparations, in the reception and in the raw material, with a communication aimed at bringing different experiences to life, has certainly made the consumer more attentive to details.

Menu holder, Placemat, Handkerchief holder, Portaconto, Cutlery holder – Chalet 2.0 – Naples So the mood is that the table must still welcome the customer in the best possible way, trying to give everything he expects, perhaps from a captivating advertisement for the restaurant or a dish, but that is presented in a comfortable and simplified way in the style of the elements that compose it.

Cover pics by Tommaso Esposito FOODCLUB.IT – Malìa Pizzeria Pomigliano D’Arco (NA)