Der Käse kommt vor dem Dessert
Goldene Regeln für den Restaurantbesuch – von Dresscode bis Trinkgeld
160 pages
Essen gehen mit Stil
VINCENT MOISSONNIER & JOACHIM FRANK
Der Käse kommt vor dem Dessert / Cheese before Dessert: Golden Rules for Restaurant Etiquette — from Dress Codes to Tipping
Non-Fiction
ca. 30 2/c illustrations by Nishant Choksi
Ca. 160 pages, 12,5 x 19 cm
“An entertaining guide for the visit to the restaurant.”
Claire Beermann, ZEIT MAGAZIN
“Charming answers to tricky questions.”
Felix Denk, TAGESSPIEGEL
Etiquette is a moment of stability in unstable time
What you really need to know to feel comfortable in good restaurants
Perfect tips for perfecting your manners without being pernickety
Dining Out in Style
Do I take my coat with me to the seat? How do I communicate my intolerances inconspicuously and does it make a difference which water I order? Can I politely make it clear that the food is not tasty? How do I deal with my companion drinking too much alcohol? Is it a faux pas to split the bill and how do I actually tip whom properly?
After more than forty years as a host, Vincent Moissonnier has experienced just about everything you can experience in the restaurant business and offers a charming answer to every question.
Der Käse kommt vor dem Dessert / Cheese before Dessert: Golden Rules for Restaurant Etiquette — from Dress Codes to Tipping
Non-Fiction
ca. 30 2/c illustrations by Nishant Choksi
Ca. 160 pages, 12,5 x 19 cm
“An entertaining guide for the visit to the restaurant.”
Claire Beermann, ZEIT MAGAZIN
“Charming answers to tricky questions.”
Felix Denk, TAGESSPIEGEL
Etiquette is a moment of stability in unstable time
What you really need to know to feel comfortable in good restaurants
Perfect tips for perfecting your manners without being pernickety
Dining Out in Style
Do I take my coat with me to the seat? How do I communicate my intolerances inconspicuously and does it make a difference which water I order? Can I politely make it clear that the food is not tasty? How do I deal with my companion drinking too much alcohol? Is it a faux pas to split the bill and how do I actually tip whom properly?
After more than forty years as a host, Vincent Moissonnier has experienced just about everything you can experience in the restaurant business and offers a charming answer to every question.
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Vincent Moissonnier
Vincent Moissonnier, born in Epinale in 1960, has run the Le Moissonier’ restaurant — awarded 2 Michelin stars — in Cologne with his wife Liliane...
Vincent Moissonnier, born in Epinale in 1960, has run the Le Moissonier’ restaurant — awarded 2 Michelin stars — in Cologne with his wife Liliane since 1987.
Joachim Frank
Joachim Frank, born in 1965, was editor-in-chief of the Frankfurter Rundschau. Since 2011, he has worked as the chief correspondent for the DuMont...
Joachim Frank, born in 1965, was editor-in-chief of the Frankfurter Rundschau. Since 2011, he has worked as the chief correspondent for the DuMont media group. DuMont has published his titles ‘Wie kurieren wir die Kirche’ (2013), ‘Köln auf den Punkt’ (2015) and ‘Köln auf den Punk II’ (2019).