DECOR RAYMOND BLANC’s SEASONS
The
perfect
setting
If you’re serving up a fabulous feast at home this Christmas, a little time and effort
will ensure the setting is just as impressive as the food. BY VICTORIA PHILPOTT
F
or the past 35 years I have celebrated both
the food and the table, says Raymond Blanc.
“As a restaurateur I deeply understand the
importance of each and how they complement
each other and prepare you for the feast.
“A lovingly laid table will demonstrate love,
care, elegance and a true sense of occasion. It
will introduce you to the multi-sensory feast…
every one of your guests will know and be
grateful for it. Then, only then, is the Champagne
(this old friend) ready to be poured.”
Decorating
A central theme is an especially good idea at
Christmas but it can work for any special occasion.
In vogue this year is monochrome, for effortless
style and glamour go for high shine silver with jet
black and cool white like the baubles above. The
vintage glass baubles (right, £10 for six, Next)
will look great on the tree. “Nothing can express
the welcome and hospitality of Christmas like a with festive sprigs carefully arranged between
well dressed dining table” says Lucy Engwell, them. Holly, berries, and clove-studded fruit are
Head of Visual Retail at Habitat. “A mix of white, always a great way to bring a hint of the outside
silver and glass is timelessly elegant for winter, in. Or arrange silver twigs and fairy lights in a tall
whether blank like snow or incorporating bursts glass vase, with peacock feathers for a great, signature presentation style. “Each one should
of rich colour.” So use crisp white linens for the unique look. If you’re serving bread at your meal, be beautifully thought out and well presented,”
tablecloth and team with decorative glassware rolls would look great in this basket from M&S or says Raymond.
and colourful surprises. try adding a touch of festivity to a loaf by serving Think about serving canapés in shot glasses for
The centrepiece provides the focus for your on the bread board with a sprig of holly in the top something different. Or try to incorporate a touch
table and guests, even if it does only last for the and more holly and berries at the side. of the outdoors, use natural touches like washed
first course to be replaced by a magnificent roast tree leaves and grass to bind canapés together
rib of beef (see p.41-43). Try using pinecones Canapés (above), like the suggested lime leaf for the Crab
Whatever you’re serving to tantalise their claws marinated in curry oil on p.15. This will make
tastebuds, the canapés need to be easily the presentation of your menu distinctive, and as
accessible and eatable, you don’t want to Raymond Blanc likes fine, natural qualities this will
embarrass your guests by making things complement his dishes perfectly. You could serve
difficult. Think of a way to serve your canapés your canapés on small mirrors or frosted glass, or
on something unusual and unique. At Le Manoir try presenting on large white spoons (above), this
Raymond Blanc presents seven canapés on would be a great way to present the Vegetable
a small piece of oiled slate, this places all the tempura and the Melted cheese croutons from
attention on the canapés while giving him a Raymond’s canapé menu, see p.19.

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92 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS13_tables.kj.indd 92 28/11/08 5:21:21 pm
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