Counterpart to the kitchen crew is the service team in the restaurant: always kind and with a balanced approach of attention and discretion, the service team guides the guests through the evening. The sommeliers complete the culinary experience with interesting wine suggestions.
9:00 am: Meeting concerning the last evening service takes place between the service team and the kitchen crew and afterwards they start the respective mise-en-place.
The restaurant is brought to high gloss: tablecloths are ironed, cutlery and glasses are polished, pillows shaken, lampshades dusted, flowers are arranged.
Before starting the service, a briefing is held between the kitchen crew and the service team to give a quick outlook of the evening.