Dessert table setting

Credit: Bob Hiemstra, styling by Catherine Leithold

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Why not make the presentation as delicious as the dessert itself?

The tablecloth is Gourmandise by Pierre Frey ($170, Yves Delorme). From left: Ginger porcelain dessert plates ($25 each, La Cafetière); Galea silver-plated demitasse spoons ($46 each, Christofle); Galerie Royale demitasse cup ($53) and bread-and-butter plate ($34, Bernardaud); and Ginger porcelain demitasse cup ($22.50 for cup and saucer, La Cafetière).

For more details see the Shop Guide in the 2005 Holiday O at Home on newsstands now.

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