L’art de la table à la française

On the menu today: the art of the table. Indissociable from the gastronomic meal of the French, classified as a UNESCO World Heritage Site since 2010, these few instructions on how to set a table and the behavior of guests during a meal are an integral part of French savoir-vivre. Here are some instructions on how to use this protocol, to be respected more or less, depending on your wishes.

First of all, a well-laid table

The French art of dining is first and foremost a way of setting a table because, in the land of gastronomy, food is appreciated even more when it is eaten in a practical and elegant way:

A pretty tablecloth must therefore cover the table, whether it is round (we will then make sure that it is previously well ironed) or rectangular.
In order not to disturb your neighbor, it is recommended to leave at least 30 cm between each guest.
As for cutlery, the rule is to place the spoon and knife on the right side of the plate and the fork on the left. The dessert spoon and the cheese knife will be placed between the glasses and the plate and, depending on the dish, other cutlery can be added (Pretty woman effect guaranteed) such as the fish or meat knives whose sharp side must always be in the direction of the plate.
For glasses, a good French table can have up to three spread from left to right in the right corner of the plate: 1 water glass, 1 red wine glass and 1 white wine glass.

And then a lot of "savoir-être”

Your table is properly set and you can't wait for your guests to enjoy the good meal you've prepared for them? Even if they are surely impatient, as good Frenchmen they must respect these few gestures:

Once seated, adopt a posture with a straight back and leave a slight space (the size of a small water bottle) with the back of the chair.
Unfold and place the towel on your knees.
Leave your hands on these knees, or on the table, making sure never to put your elbows on them (it is as bad taste as talking with your mouth full or chewing with your mouth open!)
When the host distributes the dishes, the first served must take over by passing them to his neighbors and, beforehand, by making sure to leave enough for everyone.
Finally, after drinking, it is good manners to gently dab your lips with a napkin.

It is also customary to leave a small portion of your meal on your plate.

While it may seem frustrating to waste tasty food, it does demonstrate your satiety to your host, who is the only person allowed to leave the table during the entire meal.

So now you know the main good manners to adopt when you receive, or are received, at a dinner and lunch in France. Enjoy your meal.

Valérie from Comme des Français

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STORY

The art of the French table

First of all, a well-laid table

And then a lot of "savoir-être”