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In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2] It is an early 19th century loan from French meaning "according to the menu". [3] [4]
It often becomes a showcase, however, of the artistry and showmanship of the chef, intensified by the competition among restaurants. According to Jean-Georges Vongerichten, a popular New York celebrity chef with restaurants around the world, "The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites". [9]
A traiteur (/ ˈ t r ɛ t ɜːr /; [1] French: [tʁɛ.tœʁ]) is a French food-seller, whose places of business were arguably the precursors of the modern restaurant. [2] Prior to the late 18th century, diners who wished to "dine out" could dine at a traiteur's, or order meals to go.
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
This term is commonly used in Canadian French; however, in France, it means a repairman. In France, a convenience store would be a supérette or épicerie [de quartier]. émigré one who has emigrated for political reasons. French also use the word exilé (exiled) or réfugié (refugee) or even "exilé politique" or "réfugié politique". encore
These four stages of the meal appear consistently in this order in all the books that derive from the Petit traicté. [3] The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". [4] The terms potaiges and rost indicate cooking methods but not ingredients. The menus ...
Typical of the Nord-Pas-de-Calais region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize, sometimes the bars would be in a grocery store. [59] Customers could order basic regional dishes, play boules, or use the bar as a meeting place for clubs. [60]
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.