A new phenomenon is blowing up on social – and, even before that, in real life of course. It is the apéritif dînatoire, a format of French origin, a hybrid of aperitif and dinner that lends itself perfectly to a convivial and highly “Instagrammable” aesthetic: richly set tables designed not for a placée dinner, but to be experienced on the go.
It is a format that gives space for culinary creativity and invites guests to serve themselves freely, moving from one plate to another, observing and tasting without a predetermined order and without the need to sit down. The result is a scenic mise en scène, made of trays and precious supports, where food becomes a visual element before it is a gastronomic one, to be admired and photographed even before being tasted. Most importantly, this approach encourages greater freedom of movement and interaction, allowing guests to move, mingle and change interlocutors naturally.
A perfect example of this mode of culinary enjoyment, with a strongly artistic and aesthetic imprint, was the event held on the occasion of the premiere of Josh Safdie’s film “Marty Supreme” last December. For the occasion, cast and crew gathered at the National Arts Club in Manhattan not for a formal dinner with assigned seating, but precisely for an apéritif dînatoire, a format that is becoming increasingly popular in the United States.
Inside the Victorian Gothic townhouse, a series of laid tables inspired by Dutch still lifes of the 18th century was curated by New York chef Libby Willis. Guests moved freely among the club rooms, choosing charcuterie, chicken roulade and chocolate-covered strawberries from crystal and silver trays. Sue Chan, founder of a New York-based creative marketing and events agency that produced the evening, points out to T magazine how one of the strengths of this format is its social media appeal: “It’s exciting and really aesthetically pleasing to see a large display of carefully curated food, ” she says, preferring it over the individual portions of a catered dinner or the small hors d’oeuvres of a cocktail party. “This format also allows people to socialize more.”
Also, let’s face it: this type of event offers more flexibility to guests who, in the age of GLP-1 drugs, may prefer to eat little, or, even nothing at all.
[📷 Instagram: careofchan]
