Modern gourmets and idlers do not go to restaurants today simply to eat or chat. At home they also wish to feel themselves even greater cooks, mixing products by a principle of democratic ‘salad-bars’ where ingredients and the way of preparation everyone chooses to his own taste.
The same simple scheme work out fondue bars, however with a smaller set of ingredients, or, for a maximum variant, the cooks employed specially for your event, who prepare on the open area personal demands of your visitors and finishes the gastronomic performance of the teppan-yaki show - preparation of one conceptual dish for all the company with elements firing and other culinary show effects.
