Roasted Coquelet
ROAST FOR A COLD DAY
At home, we like to roast individual pieces, to make it simpler to serve them. The recipe is easy and with a tasty side dish it's a great meal for a winter's day.
In the "Recipes" section we explain ours.
We have used our Rosario tableware to serve them and the old French platters to carry them to the table. So we don't burn ourselves, we have our hand-knitted cloths from our collaboration with I Isabel Prieto for Villa Las Perelli.
We like to present the garnish on small plates from the Base collection and use Biarritz's gold cutlery to "sophisticate" the roast. The napkins with handwoven embroidery by a Sicilian craftsman are from our María Elena collection. The silver gravy boat and the cutlery to hold the chicken leg are antiques.
SETTING THE TABLE
The way we set a table not only has an influence on appearance, it also transmits many messages. For us, it is a matter of emphasising the family heritage, the manufacture of the dishes, the craftsmanship, the caring, the effort of making life better. The importance is in every detail: the shape, the size, the materials, the colours...
Roasted Coquelet
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