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Decorating a Buffet: The Best Tips and Tricks

Decorate the buffet – it’s that easy to make the food a feast for the eyes

Whether it’s New Year’s Eve, a birthday, or an anniversary – a delicious buffet is one of the highlights of the event on many occasions. You can skillfully stage your dishes with few resources.

  • It is best to choose a stable table as the location for the buffet. Depending on the occasion, this is covered with a white or colorful tablecloth. A color-coordinated runner conjures up a pretty accent on the table.
  • Look for plates, platters, and bowls that harmonize in color and structure. Depending on the occasion, it can also be colorful, for example, if you are throwing a New Year’s Eve party and the whole room is already colorfully prepared.
  • The buffet looks very classy and elegant if you use slabs of slate, silver plates, or marble slabs. Even plain, white porcelain or glass conjures up a touch of elegance on your buffet.
  • Don’t overload your buffet. When plates and platters are lined up closely together, your guests may lose track. Even if the table should not look empty, of course, it is advisable to leave some space between the dishes. So every plate and every bowl gets its own appearance.
  • Plates and platters that are further back can be made more visible by raising them slightly. This can be a small plastic box, for example, but also a wooden box. Make sure you stand securely.

The most beautiful decoration – the food itself

If you arrange the food accordingly, you do not need any further table decorations on the dining table itself. The most beautiful decoration on the buffet is still the one you eat. That’s why it makes sense to let the dishes become small works of art.

  • Little lucky ones on the buffet are especially popular at New Year’s Eve celebrations. For this, eggs are halved and half tomatoes are put on as a lid. With a little mayonnaise or remoulade, you can conjure up small dots on the mushroom.
  • Even if he is often ridiculed, the Mettigel will probably never go completely out of fashion. Form a hedgehog body with a head from seasoned minced meat. Pieces of onion serve as spikes. Rings made of black olives are suitable for the eyes of the hedgehog. Half an olive serves as a nose.
  • Many types of fruit and vegetables are decorative in themselves. For example, the carambola, which is also called star fruit. Cut into slices, it adorns every plate and also tastes delicious. The physalis is also a real eye-catcher when you open the case and drape the fruit like a small comet.
  • A selection whets the appetite. For example, combine different types of sausage or cheese. With herbs such as parsley or rosemary, but also with halved figs, grapes, and currants, every cheese or sausage platter becomes an eye-catcher. Fruit and vegetables can also be cut into shape.
  • Depending on the occasion, you can work with confetti, streamers, scatter decorations, or flower petals to enliven the spaces between the panels.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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