Welcome to the148th Tablescape Thursday!
For this Tablescape Thursday, I’m so excited to share a beautiful table setting created by my friend, Cornelia. Cornelia lives in Switzerland and she recently had a very special, formal dinner event. I rarely entertain formerly so it was exciting to see Cornelia’s beautiful table and to hear about this special occasion.
Have I mentioned lately how much I love the power of blogs? They can take us anywhere, even all the way to Switzerland for a fabulous dinner party! I’ll let Cornelia tell you (in her own words) all about the table she created for this special evening. The menu sounds wonderful!
Cornelia said, “Yesterday I had a big invitation. We were 8 people.”
“I served Riesling Soup, a wine soup made with a local white wine called Riesling. We had fillet with earl grey tea sauce, noodle and broccoli and for dessert a served fresh local strawberries with a Meringue Parfait (a kind of semi frozen Cream with Mascarpone and Meringue (Baiser).”
“I used my best china which is Meissen, Onion pattern. In central Europe it is considered to be the classical china. Apart from Flora Danica, it is the most prestigious china.”
“I do not know whether it is the same in the USA. Because it is such a must have, there are lots of copies on the market.”
“The real Meissen Onion always has an underglaze cobalt blue marking (crossed swords) on the back…
…and since 1888, on the front, as well.”
“The cutlery is silver by Jezler/Switzerland. The pattern is called La Reine.”
“The napkins are vintage.”
“The wine glasses are Picadilly by Baccarat/France. The crystal water glasses are made by Kosta Boda/Sweden.”
“I used two linen tablecloths by Schlossberg/Switzerland and had a third rectangular in the middle.”
Cornelia placed a lovely bouquet of roses at the center of this beautiful table setting.
She said, “
I think I’ve fallen in love with this beautiful blue and white Meissen, Onion pattern Cornelia used for her dinner party.
Cornelia, thanks so much for sharing this special event with us. I so loved hearing and learning about some of the formal dining traditions in Switzerland.
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