According to Guy Savoy, table accessories must reflect the perfect balance between design and utility. When table accessories are harmonious, simple and precise they become an integral part of the fine dining experience.
Table accessories are not only used to serve food but also to establish a link between the kitchen and the dining room. They can give a chef a spark of inspiration for a new dish and bring guests new experiences.
This is the case for the Alessi table accessories created by Bruno Moretti, with its salad bowls, amuse-bouche and dessert skewers, as well as the Gouttes d’Eau Deux Ailes by Laurent Beyne, which are glass containers shaped like water droplets that can be used to hold butter, salt, pepper or candles.
