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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]
short for (ellipsis of) à la manière de; in the manner of/in the style of [1] à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu". In America "à la Carte Menu" can be found, an oxymoron and a pleonasm. à propos
Italian, or French adage, meaning 'slowly, at ease.' Slow movements performed with fluidity and grace. One of the typical exercises of a traditional ballet class, done both at barre and in center, featuring slow, controlled movements. The section of a grand pas (e.g., grand pas de deux), often referred to as grand adage, that features dance ...
Formal dinners were served à la française from the Middle Ages to the 19th century, but in modern times it has been largely supplanted by service à la russe in restaurants. 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 ...
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In Irish, á is called a fada ("long a"), pronounced and appears in words such as slán ("goodbye"). It is the only diacritic used in Modern Irish, since the decline of the dot above many letters in the Irish language.
Chicken à la King ('chicken in the style of King') is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread. [1] It is also often served in a vol-au-vent or pastry case. [2] It is sometimes made with tuna or turkey in place of chicken.
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