WANT TO KNOW THE ETIQUETTE SECRETS TO FINE DINING? THIERRY TOMASIN ‘THE FRENCH MASTER OF TASTE’ IS AT YOUR SERVICE
We’ve all been there from the never-ending list of fine wines and the dizzying French menu terms. It’s enough to make anybody feel a little daunted when trying to remain cool, calm and collected in front of a date or corporate dinner. The last thing you want to do is to make a faux pas or receive a look from a fellow diner for using the wrong glass or fork while trying to impress.
Fear not, we’ve done some research and found out some top tips from Thierry Tomasin, former Chairman of The British Sommelier Club of Great Britain and self-appointed ‘Salesman of Pleasure’ of Angelus restaurant.
Savile Row suited and booted, the charming and eloquent Thierry Tomasin, provides a smooth list of what to do in a fine dining restaurant:
• Manners, no matter what role you play in the dining experience, server or consumer, being polite and well-mannered is crucial- if you can remember your P’s and Q’s you’ll do just fine.
• Time, there is no rush, fine dining is an appreciation of all things wonderful, from the ambience to what is on your plate. Take time to study the menus and wine list, consider all possibilities and savour every mouth-watering moment.
• Cutlery, everyone is daunted by numerous utensils, what if I get it wrong? -Work from the outside in, it isn’t a trick and I doubt anyone would notice if you used the wrong fork by accident. It’s really no biggie.
• Conversation, between your party and the staff, don’t be afraid to crack a joke and relax into a natural tête-à-tête. It plays a massive part in how your evening pan’s out- nobody likes those moments of awkward silence.
• Finally, and most importantly, there is always a wine that matches eachdish , liaise with the sommelier that’s what they are there for and it makes the experience complete. Tomasin, says, ‘Let me persuade you and help you decide- trust me, it’s my forte’.
”Here at Angelus we pride ourselves on achieving the perfect atmosphere and ambience, as well as providing the perfect dining experience”.
There are no written guides or rules here, just the unspoken agreement of restaurant etiquette. It’s fine dining, not rocket science and anyone can fit the bill, with a few simple tips.
Notes to Editors:
For further information, menus, images, interviews or to arrange reviews of the restaurant, please contact:
Tel: +44 (0) 203 632 8402
Mo: +44 (0) 7794084443
Thierry Tomasin’ssleek design and attention to detail are in every aspect of Angelus. The interior – a colour scheme of dark red Chesterfield banquet seating, vintage Belle Époque mirrors, dark mahogany and oak flooring and boutique lounge area for pre or post dinner drinks is set under a warm gold lighting. Vintage images with modern framework play on the theme of Angelus – an alignment of food and wine to indulge the senses.
ANGELUS RESTAURANT AND LOUNGE – 4 BATHURST STREET LONDON W2 2SD –
Tel: 020 7402 0083
Private Dining can be booked – Tel: 020 7402 0083 (Min spend £500)