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Basics. A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom. Miss Manners offers the following sequence for a 14-course meal: [2 ...
This sausage, potatoes and Brussels sprouts recipe is easy to make and requires very little clean-up! Sausage and vegetables are roasted all on one sheet pan and then topped with a sweet and tangy ...
Service à la russe. The historical form of service à la russe (French: [sɛʁvis a la ʁys]; 'service in the Russian style') is a manner of dining with courses brought to the table sequentially, and the food portioned on individual plates by the waiter (typically from a sideboard in the dining room). It contrasts with the older service à la ...
Easter is officially here! If you haven't started planning your feast, the time is now. Keep in mind that many grocery stores close their doors on Easter Sunday (March 31 this year), so you'll ...
v. t. e. Formal wear or full dress is the Western dress code category applicable for the most formal occasions, such as weddings, christenings, confirmations, funerals, Easter and Christmas traditions, in addition to certain state dinners, audiences, balls, and horse racing events. Generally permitted other alternatives, though, are the most ...
e. Black tie is a semi-formal Western dress code for evening events, originating in British and North American conventions for attire in the 19th century. In British English, the dress code is often referred to synecdochically by its principal element for men, the dinner suit or dinner jacket. In American English, the equivalent term tuxedo (or ...
Service à la française still exists today in the form of the buffet, and remains popular for small and large gatherings in homes, companies, hotels, and other group settings. It is also similar to the Chinese style of serving large groups in many Chinese restaurants. There was a less formal style known as service à l'anglaise (French ...
The Menus-Plaisirs du Roi (French pronunciation: [məny pleziʁ dy ʁwa]) was, in the organisation of the French royal household under the Ancien Régime, the department of the Maison du Roi responsible for the "lesser pleasures of the King", which meant in practice that it was in charge of all the preparations for ceremonies, events and festivities, down to the last detail of design and order.
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