Fourchette mastery

Skill, as known, comes with experience. With regard to the experience of waiters and cooks of Hotel Complex "GRINN", it really does not need to borrow. The confirmation of this is appealing tables with a variety of delicious appetizers that will impress any gourmet.

The word comes from French fourchette and means “a fork.” Small, refectory fork was used to take up light snacks to be tried while standing. The French were the first to use a form of feasts for 1.5 - 2 hours. And they achieved a fairly high success in the mastery of light snacks. This interesting idea “went around the world,” and today many Russian companies have fourchette as a mandatory part of any celebration.

We daily prepare, for coffee breaks and buffet of our guests, dishes of European cuisine with the freshest products of the highest quality: a variety of canapés, delicious rolls, vol-au-vent with various fillings, tartlets, mini-skewers of chicken, eclairs, mini cakes, fruit, drinks and other things that can satisfy even the most critical judge of superior cuisine. The secret of success at the Hotel Complex "GRINN" is simple: we have a pleasure to cook for guests, so any banquet will be held at a high level. Impeccable and friendly service, quiet, unobtrusive staff is an integral part of any successful buffet or coffee break.

Simultaneously with the absorption of snacks, a casual conversation with neighbors can be held, and one can move from one place to meet others and engage in other important and urgent matters. French cooks for many years honed their skills in cooking and serving snacks to guests and making it into an art of exquisite taste, which our chefs adopted with dignity and made into reality in the Business center of Hotel Complex "GRINN". Fourchette is a kind of culinary model of design, when seemingly very simple products are created into great masterpieces and replicated because the fourchette tables must have enough to satisfy everyone.