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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]
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 .
en bloc as a group. en garde "[be] on [your] guard". "On guard" is of course perfectly good English: the French spelling is used for the fencing term. en passant in passing; term used in chess and in neurobiology ("synapse en passant.") En plein air en plein air lit. "in the open air"; particularly used to describe the act of painting outdoors ...
Deluxe – varies from restaurant to restaurant, generally refers to "all the toppings" Dragged through the garden - serve with a large variety of toppings and condiments (usually vegetables). Dogs and maggots – crackers and cheese [8] Drown the kids – boiled eggs [9] Echo – repeat of the last order [9] Eve with a lid – apple pie [3] [14]
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[citation needed] This practice of serving a set meal at a collective table became the most common way of dining in public in Paris until the development of the restaurant. Places which offered tables d'hôte sometimes also allowed à la carte ordering. The term continued to be used with the advent of the restaurant, expanding to include ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
The “Classical Order” of table service emerged in France in the early 17th century and first appeared in print in 1651 in La Varenne’s Le Cuisinier françois. The Classical meal is composed of five stages: potage, entrée, roast, entremets, and dessert. Each stage is characterized by certain types of dishes largely unique to that stage ...