“I have very simple tastes; I am always satisfied with the best”.  (Oscar Wilde)
For the restaurant the dining room represents their own visiting ticket. Make customers accommodate, put them immediately at your own in a clean and organized environment and it is very important. With the term "mise en place" it is indicated the preparation of all the necessary material for a correct service. The "mise en place" is divided in two topics: the table and the service. When we talk about "table", we refer to the tablecloths, the menus, the dishes and the subtitles, the different goblets and glasses and the different cutlery to be used according to pietances. When we talk about "service", we refer to carts (garridon) to warmers (rechaud), trays and everything that does not find fixed location on the table. A fascinating world, always in continuous evolution in taste and materials, that our company follows with many possibilities of choice.