Buffet
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A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of service à la française, buffets are offered at various places including hote
Swedish smörgåsbord buffet
Dinner buffet in Americus Hotel (1955)
A small cold buffet at an art school exhibition
Easter celebration buffet at a school in Poland: Head cheese, boiled eggs, sausage, deviled eggs, rye bread, and stuffed eggs
Service à la française
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Service à la française is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to service à la russe in which d
Table layout for the second course, in Elizabeth Raffald's The Experienced English Housekeeper, 4th Edition, 1775. Identifiable dishes include three mammal species, four birds, and four of fishes and seafood.
The medieval predecessor of service à la française in the 1410s, Très Riches Heures du Duc de Berry
Reconstruction of middle-class table set for eight, around 1800