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Hotel Dinnerware » Tasting, 1, 2, 3, Tasting
The Villeroy & Boch hotel dinnerware that award-winning Executive Chef Bernard Guillas uses in the fine dining Marine Restaurant on the surf at the La Jolla Beach and Tennis Club lends itself to "incredible tasting menus."
"The dishes are condusive to small portions," explains Guillas, Chef Magazine's 2004 Chef of the Year. "They take guests on a journey of tasting through food, ambience, as well as the plates."
Using an all-white pattern with a dash of blue trim as his "palate," Guillas creates what he describes as "global cuisine -- anything the planet has to offer."
"The different-shaped plates and the different designs are elegant and cutting-edge and create an incredible experience," Guillas says. "They become a subject of conversation at the table."
Guillas uses a different, white pattern for the higher-volume Shores Restaurant in the Sea Lodge Hotel and yet another for Club Dining at the La Jolla Beach and Tennis Club that serves "Classic American fare with a continental twist."
In addition to its overall high-quality and chip-resistance, Guillas also touts Villeroy & Boch's exceptional customer service and receptiveness to new ideas.
Villeroy & Boch manufactures dinnerware, flatware, crystal, and stemware used in fine-dining and high-volume banquet settings.
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--SBH
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