Reception : nf For a culinary reception, we are moving more and more towards a simplified organization formula that allows to avoid fatigue for those who receive and to stay with his guests (important): standing lunch, cocktail, cold buffet or hot as appropriate.
For a reception by invitation and guests: You have to know how to be methodical and establish a precise work plan, which avoids worries and nervous crises.
- Plan well in advance on the day of reception.
- Choose your guests, draw up a list as you go, establish the guest list according to the space available, its availability; do not forget the children!
Provide for possible omissions, possible reception with relatives and friends.
You have to analyze your list (number, various difficulties: will the pieces be sufficient, etc.). Do you need help and call for one or more extras?
- Adapt the reception to the people you want to receive.
- Consider mixing up guests based on their personal interests or already knowing each other.
Don't forget that there are calm people who want to listen and others who are talkative! We must therefore balance.
- Choose in which rooms the reception should take place. No large room for few guests, the atmosphere will be sad; we must also avoid being neck and neck
Avoid being rushed: See unnecessary furniture that may need to be removed (armchairs, pedestal tables, chairs, furniture) and think about the sideboard to install as well as the cloakroom, hangers, umbrella stand.
- Outdoor receptions are easier to do, more relaxed.
See a natural setting, without resorting to decorative elements that can destroy the harmony. Its garden, the shore of a lake, a flower-filled terrace are the most beautiful settings. We must try to create a specific role for each guest, friends will be honored and the atmosphere will be relaxed and unconstrained.
- The buffet itself:
- Canapes, count 12 varied savory canapés: puff pastry, sandwich bread, tartlets per person.
- For meat for a buffet count, 100 grams of meat per person.
- For fish, in a buffet, count 100 grams of fish per person.
- For cheese, count 50 grams per person for a buffet.
- For bread: 2 rolls per person for a buffet.
- For desserts 4 to 5 petits fours, tarts… per person for a buffet.
- For buffet drinks:
3 bottles of champagne for 12 people.
2 liters of punch for 12 people.
1 bottle of whiskey for 12 people.
3 bottles of wine for 12 people.
2 bottles of fruit juice (see number of children) for 12 people.
Unlimited still and sparkling water.
With an aperitif bottle, you can serve:
- Oporto : about 15 glasses.
- Whisky : about 18 glasses.
- Gin : about 18 glasses.
- Martini, frontignan: around 15 glasses
- Vodka : about 12 glasses.
- Champagne (75 cl): around 6 glasses or flutes.
- Wine : about 4 glasses.
- Juice : about 6 glasses.
See Cocktail (reception).