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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.
Table layout for the second course, in Elizabeth Raffald's The Experienced English Housekeeper, 4th Edition, 1775. Identifiable dishes include three m
The medieval predecessor of service à la française in the 1410s, Très Riches Heures du Duc de Berry
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
Reconstruction of middle-class table set for eight, around 1800
Service à la russe
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Service à la russe is a style of serving food in which dishes are brought to the table sequentially and served separately to each guest. Service à la russe was developed in France in the 19th century
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 ("service in the Russian style") in which dishes are brought to the table sequentially and served individually, portioned by servants. Formal dinners…
Cover (place setting) for a formal or semi-formal dinner of 6 courses served à la russe: oysters, soup, fish, entrée, roast, and dessert. The entrée s
Cover (place setting) for a formal or semi-formal dinner of 6 courses served à la russe: oysters, soup, fish, entrée, roast, and dessert. The entrée served in this meal does not require a knife and is eaten with a fork only. Dessert flatware is brought to the table with the dessert plate. For a meal with more courses, additional flatware would be brought to the table at the time the dish is served. (Lida Seely. Mrs. Seely’s Cook Book, 1902.)