Ten ways to seat a table
Formats
The format decides everything that follows: how many courses survive, how much kitchen you need, how many hands, how long the evening runs. Pick it first, argue about the menu later.
| Format | Guests | Courses | Guide price per guest | Effort |
|---|---|---|---|---|
| Chef’s Table at Home | 6 to 10 | 5 to 7 | €120 to €260 | ●●●●● |
| Tasting Menu for Eight | 6 to 12 | 8 to 9 | €220 to €420 | ●●●●● |
| Villa Residency | 6 to 16 | Three services a day | €85 to €180 | ●●●●● |
| Chalet Season | 8 to 16 | Four services a day | €120 to €200 | ●●●●● |
| Yacht Dining | 6 to 20 | 4 to 5 | €180 to €380 | ●●●●● |
| Garden Long Table | 12 to 30 | 4, served family style | €90 to €180 | ●●●●● |
| Townhouse Banquet | 18 to 40 | 4 to 5 | €160 to €300 | ●●●●● |
| Wedding Banquet | 60 to 200 | 4 plus canapés and cake | €140 to €300 | ●●●●● |
| Cocktail Reception | 20 to 150 | 8 to 12 canapés | €55 to €130 | ●●●●● |
| Corporate Dinner | 10 to 40 | 3 to 4 | €120 to €260 | ●●●●● |
| The Travelling Lunch | 4 to 24 | 3, mostly cold | €60 to €160 | ●●●●● |
| Desert Camp Dinner | 10 to 80 | 4, fire led | €150 to €320 | ●●●●● |
Format
The kitchen is the stageChef’s Table at Home
One chef, up to ten guests, everything finished in front of you.
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Format
Restaurant precision, private roomTasting Menu for Eight
Eight to nine courses, a brigade of three, wine paired by the glass.
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Format
A chef for the week, not the eveningVilla Residency
Breakfast, lunch, dinner and the shopping, for a house of eight to sixteen, for five to ten days.
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Format
Four services a day, at altitudeChalet Season
The Alpine week: breakfast, packed lunch, afternoon tea and dinner for up to sixteen, in a house where the supermarket shuts at seven and water boils at ninety three degrees..
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Format
A galley the size of a wardrobeYacht Dining
Dinner for ten at anchor, cooked in a galley built for six, with no shop, no second oven and no possibility of a late delivery.
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Format
One table, eighteen people, no wallsGarden Long Table
The format everyone photographs: one long table, family service, a fire or a grill and a dessert that does not mind waiting.
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Format
Formal service, domestic buildingTownhouse Banquet
Twenty to forty guests, silver service or plated, in a building never designed for it.
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Format
One hundred guests, one kitchen tentWedding Banquet
Sixty to two hundred seated, a field kitchen, a timetable nobody may move and a cake that has to survive the afternoon.
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Format
Two hours, standing, forty bitesCocktail Reception
Two hours, no chairs, eight to twelve bites a guest and a bar that never has a queue.
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Format
Discretion, timing, dietary certaintyCorporate Dinner
Twelve to forty guests, a purpose, a clock and a dietary list that must be right.
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Format
Boat, vineyard, mountain, bonnet of a carThe Travelling Lunch
Lunch where there is no kitchen at all: a boat, a vineyard row, a mountain hut, a beach at the end of a track.
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Format
A kitchen with no addressDesert Camp Dinner
Dinner forty minutes from the nearest kitchen, with generators, cold rooms and a fire.
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