How to Plan a Cocktail Party

In the room where you will receive, relieved of any object, carpets or furniture too fragile, the buffet is set, receiving the wine-bar and glasses, and all trays with what you are offering to peck. Everything must be prepared in small portions in order to be entered by hand, without the aid of cutlery, and presented on trays.

There are generally a minimum of 15-20 bouchés (pastries, tarts, etc.) per person, with a salty / sweet proportion on the basis of 3 to 2.

The best rolls and mini sandwiches to be prepared in advance, you need to stack them on each other by category and wrap them in aluminum foil. 

Then cover with a damp cloth canapé trays and keep them cool. 

Breads and sandwiches can be prepared in the morning for the evening, and canapé will be trimmed only 3 or 4 hours in advance. The baskets of vegetables, accompanied by sauces, are refreshing and decorative elements on a buffet, as they bring color and variety of materials. Choose the freshest vegetables, do not peel it too early and keep them in wet cloths.