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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. American Miss Manners offers the following sequence for a 14-course meal: [3]
Main meat courses are often served with vegetables, along with potatoes, rice or pasta. [50]: 82 Restaurants often open at 7:30 pm for dinner, and stop taking orders between the hours of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays.
The stages of the meal could be presented in 5, 4, or 3 courses. Some meals, particularly meals other than dinner, were presented in a single course, a distinct type of service called an ambigu. While there are many variations in the details, the following arrangements are characteristic of meals from the mid-17th century to the late 19th-century.
The word is derived from the French word cours (run), and came into English in the 14th century. [2] It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbook Du fait de cuisine the word "course" is used interchangeably with the word for serving.
In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price"). The terms set meal and set menu are also used.
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Farçous (salt and pepper mince made with pork meal, Swiss chard, parsley, eggs and flour) Soupe au fromage (soup with onions, garlic, cabbage, vine, stale bread, salt and pepper) Pascade (salted pancake)