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Table setting is much more than just arranging plates and cutlery. It reflects a keen attention to detail and helps create a warm and refined experience for your guests. From service organization to the placement of utensils, here are some tips for setting an inviting and well-arranged table. 1. Service: A Thoughtful Organization Good service starts with careful planning. Make sure everything is ready before your guests arrive: Plan the menu : Choose dishes suitable for the occasion and ensure the right number of place settings. Coordinate the service : Arrange plates near the table and plan a smooth flow for meal service. Create a warm atmosphere : Soft background music, dim lighting, and a beautiful presentation enhance the dining experience. 2. Placement of Utensils and Glassware The table arrangement follows simple but essential rules: Plates : Place the main plate in the center, with a smaller plate if an appetizer is included. Cutlery : The fork goes on the left of the plate. The knife and spoon go on the right (knife blade facing the plate). Dessert utensils are placed above the plate (fork below, spoon above). Glassware : The water glass is placed directly above the knife. The red wine glass is set to the right of the water glass. The white wine glass is placed to the right of the red wine glass. 3. An Inviting and Elegant Table A beautifully set table is above all a harmonious and welcoming one: Choose a tablecloth and matching napkins  to bring a touch of elegance. Add simple yet refined decorations : a floral centerpiece, candles, or seasonal accents. Focus on symmetry  and leave enough space between guests for optimal comfort. 4. The Small Details That Make a Difference A printed menu can add a sophisticated touch. Personalized place cards make the moment more welcoming. Providing a water carafe and a bread tray makes service more practical. By following these tips, your table will become a true asset for hosting successful meals and leaving a lasting impression on your guests. Table setting is an invitation to sharing and conviviality—so have fun and let your creativity shine!

Pairing a dish with wine is an art that enhances flavors and creates a unique gastronomic experience. Here are some simple rules to help you master pairings and impress your guests! 1. The Harmony of Flavors A good pairing is based on balance between the aromas of the dish and those of the wine. The goal is to prevent one element from overpowering the other. Light and delicate dishes  (fish, seafood, white meats) pair best with dry and fresh white wines like Sauvignon Blanc or Chardonnay. Red meats and rich dishes  (beef, game, saucy meals) go well with full-bodied red wines like Bordeaux or Syrah. Spicy and exotic dishes  find balance with aromatic white wines (Gewurztraminer, Riesling) or soft, fruity reds (Gamay, Pinot Noir). 2. Regional Pairings A simple principle: a dish typical of a region often pairs well with wine from the same region. For example: Mushroom risotto with an Italian Barolo Bouillabaisse with a white wine from Provence Cassoulet with a wine from the South-West of France 3. Playing with Contrasts and Complementarity Some pairings rely on opposing flavors to create harmony: A sweet wine with blue cheese : the acidity and sweetness of the wine contrast with the saltiness of the cheese. A sparkling wine with fatty foods : Champagne or Crémant brings freshness to dishes like foie gras or fried foods. 4. Don't Forget Desserts! Sweet and fortified wines are the kings of dessert pairings. Some ideas: A fruit tart with a sweet wine like Sauternes A chocolate dessert with Banyuls or Port Crème brûlée with Muscat By following these simple rules, you can create harmonious food and wine pairings that will delight your taste buds and those of your guests. And you, what is your favorite food and wine pairing?

A crowd favorite from our menu! Due to the enthusiasm of our loyal customers, we’ve decided to reveal the recipe for this irresistible dish. Imagine perfectly al dente rigatoni coated in a creamy sauce made with Italian sausage and flavorful mushrooms, all enhanced by a generous touch of pecorino. A true delight for your taste buds! You'll be amazed at how easy it is to recreate this specialty at home. Follow our steps and treat yourself to a culinary journey to the heart of Umbria! DETAILS Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 Difficulty level: Easy INGREDIENTS 250g rigatoni, fresh or dried 1 sprig fresh parsley, chopped 3 white mushrooms, sliced Meat from 2 mild Italian sausages 1 garlic clove, chopped ¼ cup extra virgin olive oil 1 dried red chili, deseeded 150 ml 35% cream ¼ cup white wine ¼ cup pecorino cheese Salt and pepper to taste PREPARATION STEPS 1 - For the pasta, bring a large pot of salted water to a boil. Add the rigatoni and cook for 4 minutes or until "al dente." Drain (reserve ¼ cup of cooking water), drizzle with a little olive oil, and set aside. 2 - In a pan over high heat, heat the olive oil, garlic, and dried chili until the garlic turns golden. 3 - Add the sausage meat and sliced mushrooms. Continue cooking over high heat for about 7 minutes, stirring constantly to break up the sausage meat. 4 - Deglaze with the ¼ cup of white wine and let it evaporate for 1 to 2 minutes. Season with salt and pepper to taste. 5 - Add the cream, mix well, and cook for another 1 to 2 minutes. Add the reserved pasta cooking water to adjust the consistency if needed. 6 - Stir in the rigatoni, pecorino cheese, and fresh parsley. Season with salt and pepper to taste, and mix well. 7 - Serve immediately and enjoy.

The Cioppino , or Ciuppin , gets its name from the Ligurian dialect and simply means "fish soup." This stew has become a staple of Italian-American cuisine , originating from the influence of the many Genoese immigrants  who settled in San Francisco . Inspired by various traditional regional Italian soups and stews , it celebrates the freshness of seafood . Traditionally, Cioppino  is prepared with the catch of the day — Dungeness crab, clams, shrimp, scallops, squid, mussels, and various fish—simmered in a sauce made with fresh tomatoes and white wine. In our version, we take a different approach , omitting tomatoes to highlight the delicate flavors  of the seafood. The base consists of a fragrant clam broth , enhanced with finely sliced leeks, shallots, and cream , in which tender potatoes  simmer. As a final touch, sea bream fillets, mussels, clams, and shrimp  are gently poached for perfect cooking. The result? A rich, aromatic broth  that enhances every bite of this seafood feast! DETAILS Preparation Time: 10 minutes Cooking Time: 30 to 35 minutes Servings: 2 to 4 Difficulty Level: Easy INGREDIENTS 2 fresh sea bream fillets (about 150g each) 8 to 10 fresh clams 8 to 10 fresh mussels 4 to 6 jumbo shrimp 4 to 6 small potatoes, halved 1 leek, finely sliced 1 shallot, finely chopped 2 cups of clam or chicken broth ½ cup of 35% cream ½ cup of dry white wine 2 tbsp of butter ½ tsp of Cayenne pepper Fresh dill Salt and pepper to taste PREPARATION STEPS  1 - In a large pot over medium heat, melt the butter, then add the shallot and leek. Cover and let them sweat for about 10 minutes. 2 - Add the white wine and let it evaporate over medium-high heat for about 2 minutes. 3 - Add the broth and potatoes, cover, and let simmer over medium heat until the potatoes are tender but still firm, about 10 minutes. 4 - Add the cream and Cayenne pepper. 5 - Gently add the fish and seafood. 6 - Sprinkle with fresh dill, season with salt and pepper, cover, and continue cooking over medium-low heat for about 12 to 15 minutes, or until the fish is perfectly cooked. 7 - Serve and enjoy.

Discover a light, refined summer recipe. Tataki, a Japanese technique, enhances fish or meat by briefly searing it over high heat while preserving a tender, flavorful center. Here, this method highlights the tenderness and richness of the tuna. The secret? Quick cooking: a very hot pan and a rapid sear on each side. For extra flavor, the tuna is brushed with wasabi, a Japanese condiment from the horseradish and mustard family, then coated in toasted sesame seeds before being seared for 1 to 2 minutes per side. DETAILS Preparation time: 15 minutes Cooking time: About 1 minute Servings: Appetizer for 2 or meal for 1 Difficulty level: Easy INGREDIENTS For the tuna 170g (6oz) ahi tuna 1 tbsp ready-to-use wasabi paste 1 tbsp toasted sesame seeds For the vinaigrette Juice and zest of ½ lemon 4 fresh basil leaves Salt and pepper to taste For the Niçoise 2 hard-boiled eggs 4 endive leaves 3 to 4 Kalamata olives A handful of young romaine lettuce leaves 3 to 4 blanched yellow beans, cut in half PREPARATION STEPS 1 - For the vinaigrette, add all ingredients to a small bowl. 2 - Whisk well to emulsify, set aside. 3 - Brush one side of the tuna with wasabi paste. 4 - Coat the same side with toasted sesame seeds. 5 - Heat a pan with a drizzle of olive oil, place the tuna in the hot pan, and sear for 30 seconds on each side. 6 - Arrange the Niçoise ingredients on a serving plate and place the sliced tuna on top. 7 - Drizzle with the vinaigrette, serve, and enjoy.

Is it French or Italian? The debate should not be intense because this dish is actually American—yes, an Italo-American dish. According to food experts, Chicken Francese (Pollo alla Francese) was introduced in the New York area, specifically in Brooklyn, after World War II. The first documented mention of this dish appeared in a restaurant review published in The New York Times in the 1970s. Before this publication, the dish simply did not exist, at least on paper. The chicken cutlets are floured, dipped in beaten eggs, and sautéed. Served here with a lemon, butter, and white wine sauce along with avocado wedges, they can also be accompanied by sautéed potatoes, green vegetables such as broccoli, asparagus, green beans, or even pasta or rice. Easy and delicious, it is irresistible. DETAILS Preparation time: 5 minutes Cooking time:10 minutes Servings: 2 Difficulty level: Easy INGREDIENTS boneless chicken breast (300 g), cut in half lengthwise and tenderized 2 beaten eggs Juice of half a fresh lemon 1 cup of flour ¼ cup of white wine 2 tablespoons of olive oil 2 tablespoons of butter, divided 2 tablespoons of fresh parsley, chopped, divided 1 clove of garlic, crushed Salt and pepper to taste PREPARATION STEPS 1 -  If not already done, tenderize the chicken with a meat mallet. 2 -  Place the eggs in a bowl and beat them with 1 tablespoon of chopped parsley, salt, and pepper to taste; place the flour in another bowl.  3 -  In a skillet, heat 1 tablespoon of butter and 2 tablespoons of oil over medium-high heat for one minute or until the butter melts. 4 -  Coat the cutlets in flour, then dip them in the egg mixture. 5 -  Cook the cutlets over medium-high heat for about 3 minutes on each side. 6 -  Remove the cutlets from the skillet and set them aside. Add 1 tablespoon of butter, the juice of half a lemon, the crushed garlic, and the white wine, season with salt and pepper to taste, and let reduce for 2 minutes over medium-high heat.  7 -  Return the cutlets to the skillet and continue cooking for another 2 minutes. 8 -  Serve with avocado wedges. To add a spicy touch, serve with a whole chili pepper. This dish can be accompanied by sautéed potatoes, green vegetables, pasta, or rice.

Tiramisu, a true icon of Italian pastry, captivates with its perfect balance of creaminess and indulgence. This emblematic dessert consists of savoiardi biscuits soaked in coffee, layered with a light mascarpone cream made with eggs and sugar, then delicately dusted with cocoa. Both soft and intense, tiramisu plays on contrasting textures: the tenderness of the biscuits, the airy cream, and the subtle bitterness of cocoa. Each bite is an invitation to travel to Italy, where this dessert is synonymous with conviviality and pleasure. Easy to prepare, it is best enjoyed well chilled, ideally after resting overnight to allow the flavors to blend harmoniously. A timeless classic that delights every time. DETAILS Preparation time: 30 to 35 minutes + 5 hours refrigeration Cooking time: 3 to 4 minutes Servings: 6 Difficulty level: Easy INGREDIENTS 20 ladyfinger biscuits Cocoa powder For the mascarpone cream 4 eggs, separated (yolks and whites) 4 tablespoons of sugar 1 tablespoon (5g) of vanilla extract 275g (7 ounces) of mascarpone cheese, at room temperature 3 tablespoons of sugar 1 pinch of salt For the coffee mixture 1 cup of espresso or regular coffee 1 tablespoon of coffee liqueur, Kahlúa, Tia Maria, or another liqueur of choice (optional) 3 tablespoons of sugar PREPARATION STEPS 1 - For the mascarpone cream, separate the egg yolks from the whites (keep the whites at room temperature). Place the yolks in a bain-marie with 4 tablespoons of sugar, stirring for 3 to 4 minutes or until the sugar is completely dissolved (be careful not to cook the egg yolks). 2 - Remove from the bain-marie, add 1 tablespoon of vanilla extract, and mix well. Transfer to a cold bowl and let the mixture cool. Once the egg yolk mixture is cooled, add the mascarpone. 3 - Using a mixer, beat for 3 to 4 minutes until smooth. Add 3 tablespoons of sugar and a pinch of salt to the egg whites. Using a mixer, beat until soft peaks form. 4 - Gently fold the mascarpone mixture into the egg whites until fully combined. Refrigerate for 1 hour. 5 - Meanwhile, prepare 1 cup of espresso or filtered coffee. Add 2 tablespoons of Kahlúa liqueur and 2 tablespoons of sugar, mix well, and let cool. 6 - To assemble the tiramisu, preferably use a square dish. Spread a layer of mascarpone cream on the bottom. Then, add a layer of ladyfinger biscuits (10 biscuits), lightly soaked in the coffee mixture. Cover with another layer of mascarpone cream and spread evenly. 7 - Add the remaining 10 ladyfinger biscuits, soaked in the coffee mixture. Finish with a final layer of mascarpone cream, spreading it evenly. Refrigerate for at least 4 hours. 8 - Take the tiramisu out of the refrigerator and serve.