Our Services
The art of the table
The table speaks before the meal. Rahal Maître Traiteur sets tables that say something about the ceremony to be held there, through the choice of tableware, the quality of the napery, the precision of the dressing.
Our approach
The art of the table
The pleasure of eating passes through the eyes as much as the palate. Rahal Maître Traiteur has made this an operational conviction: the dressing is as carefully considered as the cuisine, the table as composed as the menu. Its teams follow the great international exhibitions of decoration and table arts to renew and refine its repertoire.
The House has its own tableware collection: refined white for institutional receptions, vivid colours for weddings, a bistrot spirit for convivial corporate events, sophisticated black for prestige galas. Every register corresponds to a reading of the moment: the host is listened to, and the table proposed reflects their occasion.
A complete table setting begins with a floor plan. The layout, the height of the centrepieces, the circulation of the service between rows are each studied. Every detail, the orientation of knives, the height of glasses, the spacing between plates, is considered so that the guest has nothing to concern themselves with but the conversation.
Our savoir-faire
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Prestige tableware
White faïence, fine porcelain, coloured pieces: the House selects tableware according to the register of the event.
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Napery & table linen
Damask tablecloths, table runners, folded napkins: the linen dresses and unifies the whole table.
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Fine glassware & silverware
Stemware, decanters, silver pieces: the accessories that elevate the dressing to the level of the occasion.
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Centrepieces & ornaments
From a spare centrepiece to a grand floral composition: the ornament that punctuates without overwhelming.
In pictures
Frequently asked questions
The art of the table
What is Rahal Maître Traiteur's approach to dressing a ceremonial table?
The House approaches the table setting as a composition in its own right, on a par with the menu. Every table is conceived from a register defined with the host: choice of tableware, height of centrepieces, quality of the napery, positioning of glasses. Nothing is left to chance, because a well-dressed table says something about the ceremony before the first course is served.
Can the House provide table scenography for an event in Agadir, Dakhla or the southern provinces?
Yes. Rahal Maître Traiteur operates in all cities of the Kingdom, including the provinces of the Deep South: Agadir, Dakhla, Laayoune. The House transports its tableware collection, its table linen and its specialist teams on site, so that the standard remains identical regardless of the distance.
Can the table register, tableware, napery, ornaments, be adapted to each type of event?
That is precisely the work of the House. The tableware collection of Rahal Maître Traiteur covers several registers: refined white for institutional receptions, vivid colours for weddings, sophisticated black for prestige galas. The House listens to the host, identifies the register of the occasion and proposes the table composition that corresponds to it. No service is drawn from a standard catalogue.
In what way does the French service offered by the House differ from conventional catering service?
French service rests on a coordinated brigade, a rhythmed succession of courses and an operational discretion that renders the service almost invisible to guests. The House trains and coordinates its service teams according to this protocol, taking into account the table plan, the circulation between rows and the specific constraints of each venue. It is a discipline inherited from decades of protocol events.
How do we contact Rahal Maître Traiteur for a project that includes the art of the table?
Write a first description of the project via the contact form or by telephone on +212 522 25 25 13. The House considers each enquiry, wedding, gala, institutional reception, and responds with a proposal that integrates, if desired, the table composition, the choice of tableware and the coordination of the service.