歐洲上流社會(huì)宴會(huì)禮儀(2)
歐洲上流社會(huì)宴會(huì)禮儀
還有就是喝香檳的時(shí)候，高腳杯的手持方法，不能握在杯子，而應(yīng)該是手持在杯腳上，因?yàn)橄銠壚涞牟藕煤龋瑹崃司蛶缀醪荒芎攘?，所以要手持在杯腳上。如果在宴會(huì)期間遇到其他的來(lái)賓，一般遇到長(zhǎng)輩或身份顯赫的則以自我介紹開始，介紹順序?yàn)樽约旱呐椋约?，然后等?duì)方介紹他們，否則以輕松方便為主。
在宴會(huì)期間的談話技巧是非常重要的，這里就簡(jiǎn)單的提幾個(gè)最為關(guān)鍵的問(wèn)題，首先，不能談?wù)撊魏闻c宗教、政治或其他相關(guān)的敏感話題，任何容易破壞氣氛和影響其他來(lái)賓心情和興致的談話內(nèi)容都需要盡量避免。第二，談話時(shí)候要以聽為主，說(shuō)的時(shí)候要顧及所有的來(lái)賓，說(shuō)話聲音以輕柔、標(biāo)準(zhǔn)為主，通常這類聚會(huì)不可以聲音過(guò)大，或者說(shuō)話沒有重點(diǎn)，以簡(jiǎn)單明了輕松為佳。而在聽其他人講話的時(shí)候，盡力表現(xiàn)出自己的興趣和尊重。
說(shuō)到這里，不難發(fā)現(xiàn)，BLACK TIE PARTY其實(shí)除了正式以外，也是對(duì)一個(gè)人的修養(yǎng)和禮儀的檢驗(yàn)，在這類場(chǎng)合里，你無(wú)法靠著裝和特色來(lái)突出自己，你只能靠自己的品位細(xì)節(jié)和談吐學(xué)識(shí)，來(lái)贏得別人對(duì)你的重視。這也是為什么BLACK TIE PARTY一直延續(xù)到今天，還受到很多重視和被多數(shù)人使用的原因。只有一個(gè)受過(guò)高等教育的優(yōu)雅人士才能真正區(qū)分出短暫的時(shí)髦和永恒的流行之間的區(qū)別。
歐洲貴族宴會(huì)的餐桌禮儀
和中國(guó)人一樣，法國(guó)人喜歡美食，法國(guó)的飲食文化也源遠(yuǎn)流長(zhǎng)。法國(guó)人希望在一餐中享受道不同的美食，但菜肴只能一道道上，為了能享用不同的美食菜色，法國(guó)人制定了很長(zhǎng)的菜單：可達(dá)八道之多(如果再算上咖啡和消食酒，就是十道)。
The French we have something in common with the Chinese: we love food and have a rich culinary heritage. We enjoy tasting many different dishes, but as you know they are only served one by one. So, to satisfy our love of variety, we have long menus with several courses: up to eight (or 10 if we include the café and digestive).
這是你可能會(huì)在法國(guó)餐廳見到的菜單?，F(xiàn)在讓我們來(lái)分析一下菜單，并探討一下應(yīng)該如何舉止
Here is an example of a menu you might see at a restaurant in France. Now let’s try to understand its components, and how to behave at each stage of the meal:
餐前酒
The “Apéritif”
定義：餐前酒是一餐開始的標(biāo)志。此時(shí)客人們都還沒有入座，大家手里拿著香檳杯站著進(jìn)行交談，而服務(wù)人員正忙于餐桌的布置。餐前酒通常會(huì)搭配一些精致小食一起食用。
What: The apéritif starts things off, when guests, still standing, will enjoy conversation while drinking a glass of champagne. In the meantime, the dinner table is being set by the service staff. Some canapés and finger-foods may be served at this point.
如何舉止：需要注意的是，哪怕您已經(jīng)很餓了，也絕不能沖到食物面前大快朵頤，只需嘗試一到兩款的小食即可。餐前小食用手直接拿起食用，稍后再餐巾擦拭手部。您大可以將好胃口留到正餐開始，并利用這段時(shí)間進(jìn)行社交。因?yàn)橐坏┱烷_始，您的座位可能會(huì)和有些人相距較遠(yuǎn)，直到吃飯結(jié)束后才能再次交談。
How to behave: Beware, even if you are very hungry it’s inappropriate to rush to the food at this stage. Only try two to three of the canapés, with your fingers, and clean your hands with a napkin afterwards if needed. Save your appetite for the dinner, and use the time of the apéritif to socialize with the other guests. Indeed, you may be seated far from some of them once the dinner starts, and won’t be able to talk again until the meal is over.
湯類(或濃湯)
The soup (or “Potage”)
定義：在中國(guó)飲食文化中，湯類食物可能在一餐飯的最后才會(huì)上來(lái)幫助消化。但在法國(guó)，湯類會(huì)出現(xiàn)在一餐的最開始來(lái)激起你的食欲。根據(jù)季節(jié)的不同，湯的種類也不同。夏天多是清口的蔬菜湯，而到了冬天則會(huì)是濃郁的肉湯，面湯或土豆湯。
What: In Chinese culture, the soup comes at the end of the meal to aid digestion. While in France, it is served at the beginning to awaken your appetite. Depending on the season, you may have a light soup made from various vegetables (in summer), or a thicker one with meat, pasta, or potatoes (in winter).
如何舉止：同樣的，盡管十分饑餓，喝湯時(shí)也不可過(guò)于急切。即使湯類味道鮮美，也盡量避免再要第二份。因?yàn)檎嬲拇蟛瓦€未開始。
How to behave: Here again, even if you are hungry do not rush the soup and avoid asking for a second service, even if you found it delicious. The biggest part of the dinner is yet to come.
頭盤，第一道菜
The “Entrées”, first courses
定義：傳統(tǒng)來(lái)講，頭盤會(huì)上兩道菜，熱頭盤與冷頭盤。如今，您可以只選擇一道菜，冷頭盤或者熱頭盤。開胃菜只是正餐前的小菜，并不會(huì)影響您享用主菜的食欲。開胃菜通常配可白葡萄酒。
What: Traditionally, they were split into two different courses; the “hors-d’oeuvre”, a cold dish, followed by a warm “entrée”. Nowadays for the first course you can have either a cold or a warm dish, but it won’t be too heavy in order to preserve your appetite for the main courses. Often the first course will be paired with white wine.
如何舉止：這里建議您可提前詢問(wèn)一下主菜是什么，如果主菜不合口味，您可以多吃一點(diǎn)開胃菜。
How to behave: I advise you to enquire about the main dishes that will come later. If you feel you may not like them you can eat more of the first course, to compensate.
主菜--魚類
The “plat principal” main dish – fish
定義：主菜通常是肉類或者魚，或兩者配有醬汁或者其他配餐(蔬菜，土豆泥等)，并搭配白葡萄酒。任何魚類都可能成為主菜。
What: The “plat principal” is a meat or a fish dish, or both. If it’s both, the fish would be served first, with a sauce and various side dishes (vegetables, mashed potatoes etc.) and paired with white wine. Any type of fish is possible.
如何舉止：在西方飲食文化中，魚類通常是整條上來(lái)的，魚骨和魚刺也不會(huì)剔除。您可以用吃魚的專用刀叉將魚骨剔除(怎么正確使用吃魚專用刀叉將會(huì)在下期文章中為大家講解)。如果您不小心被被魚骨卡住了，請(qǐng)保持背部挺直，不能彎腰將魚骨吐在桌上。您可以用一只手掩住嘴巴，另一只手拿叉將魚骨小心取出然后放在盤子邊緣。
How to behave: In the Western tradition, the fish is often served whole, with the bones and skin, which should be removed properly using a fish knife (“how to use a fish knife properly” will be the topic of a forthcoming article). If by mistake you have a bone stuck in your mouth, keep your back straight (don’t bend over to spit it onto your plate), discreetly cover your mouth with one hand to hide the fork you will use to collect the bone, and place it on the edge of your plate.
主菜-肉類
The “plat principal” main dish - meat
定義：這是一餐中最大的一道菜--肉類。肉類可以是紅肉也可以是白肉，可以是動(dòng)物的肉，但這道菜受季節(jié)的影響不大。通旁邊會(huì)配有淀粉類食物(土豆，米飯或者意面)并配有蔬菜。白肉需搭配白葡萄酒，紅肉搭配紅葡萄酒。
What: Now it’s time for the biggest and often the heaviest dish, the meat. All types are possible: red or white meat, from various animals, the season does not matter much. It will almost always be served with starch as a side (potatoes, rice, pasta), and often with vegetables. White wine if the meat is white, red wine if the meat is red.
如何舉止：這應(yīng)該是最后一道大菜。如果吃完一份還覺饑餓，不妨再要一份或者吃些面包。
How to behave: Considering it is the last consistent savoury dish, I advise you to ask for a second helping if you still feel hungry at this stage, or to eat some bread.
The salad “verte”
綠色沙拉
定義：主菜通?？谖遁^重，而且很少有蔬菜。此時(shí)綠色沙拉就可以作為調(diào)劑而呈上。跟普通沙拉相比，綠色沙拉里面沒有西紅柿，玉米或其他蔬菜，只有大的菜葉子，并配有調(diào)味醬。
What: The main dish may have been heavy, and without any vegetables. To compensate for this, a green (verte) salad is served. We insist on a “green” salad as opposed to a mixed salad. There are no tomatoes, corn or other types of vegetable here, only larges leaves and some vinaigrette sauce.
如何舉止：最需要注意的一點(diǎn)就是，千萬(wàn)不要用刀去切開那些菜葉。應(yīng)該用刀叉將菜葉折疊后食用。如果此時(shí)已經(jīng)不餓了，您可以選擇不吃沙拉。
How to behave: It is an absolute “faux-pas” to cut the salad leaves with your knife. You should only fold them with the help of the knife. If you are not hungry it is acceptable not to take any salad.
The “fromage” cheese
法式乳酪
定義： 沒有法式乳酪，怎么能稱得上是一頓地道的法國(guó)大餐呢。一般在沙拉之后(有時(shí)也會(huì)跟沙拉一起上)，會(huì)呈上一大盤軟硬不一的各式乳酪。
What: A French dinner wouldn’t be a French dinner without cheese, “fromage”. It is traditionally served after the salad (sometimes together). A plate of various soft and hard cheeses is displayed on the table.
如何舉止：盛乳酪的盤子是在客人之間傳遞的。你會(huì)從左邊客人哪里接過(guò)盤子，(放在左邊方便你用右手直接取用)，用完后再將盤子遞給你右邊的客人。乳酪要搭配面包一起食用。
How to behave: The cheese plate will travel from guest to guest. You receive it from the person on your left, you place it on your left side (that way it is easier to serve if you are right-handed), you help yourself, and then you give it to the person on your right. Cheese is eaten with another French symbol: bread.
The desserts
甜點(diǎn)
定義：甜點(diǎn)的類型沒有特別規(guī)定，可能是一塊蛋糕，或許一份冰淇淋或者一份水果。甜點(diǎn)會(huì)搭配有甜酒一起享用。如果甜點(diǎn)是巧克力做成的，那么也可能會(huì)有紅葡萄酒提供。
What: There is no special rule regarding the dessert, it can be a cake, an ice-cream, fruits etc. At this moment, sweet wines may be served. Red wine might be proposed if the dessert is made from chocolate.
如何舉止：如果桌上有好幾種甜點(diǎn)，您可以全部都嘗試一點(diǎn)，或者僅嘗試一小部分。為了保持美好的身材，您甚至可以選擇不吃甜點(diǎn)。
How to behave: If several desserts are displayed on the table, it is acceptable to try them all, or some of them, or none of them if you’re paying extra attention to your body shape.
我們已經(jīng)分析完菜單上的八道菜了，根據(jù)客人數(shù)量的多少，一餐的時(shí)間可超過(guò)兩個(gè)小時(shí)。甜點(diǎn)后會(huì)提供咖啡(通常不是茶)，并配有餅干和巧克力小方。最后可能還會(huì)有消食酒：一般是一小杯烈酒來(lái)幫助您消化以上所有食物。
At this stage we have been through eight courses, and depending on the number of guests at the table, the length of the dinner may already be more than two hours. Coffee will be proposed (traditionally not tea), which can come with biscuits or chocolate squares. Finally, at the very end, a “digestif” (digestive) may be offered: it is usually a shot of a strong alcohol to help you to digest the food.
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