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Raffles 1887

RAFFLES READS

The art of tablescaping: Raffles x Christofle

December 2025 sees the unveiling at Raffles Boston of a limited-edition collaboration between Raffles and the prestigious French silverware and tableware maison, Christofle. The Raffles x Christofle Bespoke Dining Experience celebrates the art of entertaining, embodied by both brands for over a century and perfectly uniting Raffles’ world of elegance and legendary service with Christofle’s masterful craftsmanship. RAFFLES 1887 reports on the enduring allure of impeccable tablescaping

CHARLES Christofle started his eponymous business in 1830, first manufacturing electroplated silverware, followed by beautiful solid silverware. His highly desirable pieces were soon gracing important dining tables all over Europe and in the 1860s the company became a major supplier to the French imperial court under Emperor Napoleon III.

Setting and decorating a table, or what we have come to think of as tablescaping, has been around for as long as man has been having friends over to dinner. The Greeks and Romans did it and so did the Anglo-Saxons; and the expression ‘below the salt’ comes from the Middle Ages when a diner’s position ‘above’ or ‘below’ the table’s elaborate salt cellar was an indication of rank.

Table decoration as an art form really took off in the mid-18th century as a way for the rich to show off their wealth. Initially the decoration consisted mostly of the food itself, since all the courses were presented at once, à la francaise. Gradually it became customary to serve courses sequentially, à la Russe, thus freeing up room on the table for floral arrangements, an elaborate centrepiece often known as a surtout de table, and lots of glistening, solid silver flatware and tableware.

To appreciate how the crème de la crème used tablescaping as a form of soft power, we need look no further than a British royal banquet today where things have barely changed in more than 200 years. For state visits, a horse-shoe-shaped table is set with a 4,000-piece dinner service made in 1811 for King George IV and each place setting is exactly 18 inches apart. Decoration comprises massive bouquets of flowers, seasonal fruit and 139 candles in silver-gilt candelabras.

Such formality is probably not what most people want at home today; but if the need arises to decorate a wedding breakfast for 100 guests or a special celebration dinner party for six, it is worth knowing some etiquette.

As Christofle explains, there are two ways to lay the table: the French way and the English way. The French way is to arrange flatware symmetrically on either side of the plate. Forks (tines facing downwards) go on the left, knives (blades facing inwards) and spoons (curved side upwards) to the right, with dessert cutlery at the top.

The English way is to arrange flatware asymmetrically, according to the order in which it is to be used, from the outside in. Forks, on the left, are laid with their tines facing upwards; spoons, on the right, are placed with their bowls against the tablecloth. Most restaurants opt for this arrangement too, often minus the dessert cutlery which is laid before the course is served.

Of course, it’s not quite that simple. You may well know your oyster fork (half fork, half spoon) from your fish fork (wide enough to pick up fish flesh), but did you know there’s a fork especially for salad? Christofle says: “The salad fork is wider than a table fork, with one side used to cut salad leaves. Thanks to its longer, slightly curved tines, the salad fork offers a better grip on salad leaves without damaging them. One of the specificities of the salad fork are its spaced-apart tines that help to hold larger toppings, ensuring a smooth, effortless eating experience.”

Getting the cutlery in the right order counts for nothing if you’ve misjudged the glassware which should be chosen according to purpose. “The evolution of glassware for different beverages is a result of both functional and cultural factors,” say the experts at Christofle. “Wine glasses, for example, have been designed with specific shapes to enhance the characteristics of different wine varieties. Red wine glasses typically have a larger bowl to allow the wine to breathe, while white wine glasses are narrower to preserve the wine's cooler temperature. Champagne flutes are tall and slender to preserve the bubbles.”

Christofle's own glass collections draw inspiration from a variety of sources, including historical architecture, nature and contemporary art. Each collection tells its own story, reflecting Christofle's rich heritage and innovative spirit.

GOING GLOBAL
The Raffles x Christofle Bespoke Dining Experience will travel to other Raffles destinations, including Raffles London at The OWO (July – December 2026), Le Royal Monceau – Raffles Paris (January – June 2027) and Raffles Singapore (July – December 2027). Each destination will reinterpret both the experience and the tablescape through its own cultural and culinary lens, creating a truly bespoke expression of place and tradition.