El French service in restaurantsAlso known as "French" service, it is a style of serving multiple dishes at the same time on the table at the start of dinner. Its peculiarity is that the waiter moves to his left, attending to each of the guests so that they themselves can choose the dish they want.
Previously, the waiter shows diners the type of ingredients for each dish and lets them choose the rations and its proportions. The history of this type of service in restaurants It goes back to the time of the French Revolution, because in private services it is even older.
Currently there are some restaurants luxurious in the world that provide this service. However, it is more common in protocol dinners offered by governments. It is generally a very slow service because each diner must use the food dispensing source.
Also, not everyone has the skills to do it quickly. However, it is a very exclusive and individual service, where everyone is served what they want and in the amount they deem appropriate.
According to historiographic records, the restoration service dates back to antiquity. In Rome with the bacchanalia and other ceremonial dinners offered in the palaces by the aristocracy. China has a history with the Sung dynasty.
Then in the Middle Ages, these services were provided by itinerant individuals and public cooks. The feudal lords owned their own kitchens with personal cooks at their service. In contrast, medieval travelers ate in taverns, inns, inns and monasteries that provided the service of kitchen.
El restaurant Modern, as it is known today, is a more recent creation. It was born just with the French Revolution in the late eighteenth century.
First restaurant French
The chefs working for the wealthy class and the French aristocracy suddenly became unemployed upon their downfall. This caused the opening of the restaurants, whose name comes from the French term restore which means to restore. Foods were sold in them restaurants (meat broths to restore people's strength).
Previously, when someone wanted to eat outside their home, they visited a caterer, a cook who prepared food for the client in his own home. The word caterer comes from treating, more or less the same concept of restoring, that is, treating someone's hunger with a meal. This concept of service evolved towards restaurant.
A year after the French Revolution broke out, Paris already had about 50 restaurants very elegant, they welcomed the new French ruling class. Deputies, businessmen and the military became regular visitors to these gastronomic temples run by the chefs of the aristocracy.
These commercial establishments soon became true tourist attractions. It is believed that the first restaurant French proper was founded by a famous Parisian chef named Beauvilliers in 1782. He called it the Great London Tavern and was located on Rue de Richelieu.
The novelty of this restaurant It was to present the dishes he served on a menu and serve them at individual tables so that the clients could see them.
This type of services became popular, customers chose the dish they wanted to eat and gave instructions on the order. The clientele increased as rural workers arrived in Paris and the provincial deputies who became regular diners in these establishments.
The French service is mainly provided in exclusive gourmet restaurants with few diners. The prices of the meals they serve are very high.
One of its main characteristics are the rules of etiquette, tradition and urbanity that protocol follows at the table.
It requires spacious rooms so that equipment and service can easily move around and serve food.
Preparation end of meal
The food is finished preparing next to the table of the diners in a güeridon (small table with wheels) by the waiters or waiters properly dressed. That is, flambé, bone a bird, carve meat or remove bones from fish, etc.
High number of employees
The service is provided by a large number of employees which increases their operating costs. There is a waiter for every diner.
It is the slowest of styles or methods of restaurant service, compared to English or Russian service. Between one and another dish, a sorbet, dessert or drink is usually offered to eliminate traces of strong flavors on the palate.
The waiters wear white gloves and the food remains covered by bells in the güeridon.
- The dishes are brought sequentially and are served individually.
- The plate is served by the waiter with the right hand (right side of the diner) and removes it from the left side. Butter and bread are served on the left side.
- It allows diners to choose the amounts of food they want. To serve the soup it is the waiter who does it with a ladle.
- The service begins with the person or lady with the highest hierarchy at the table, following the order of importance of the other diners.
Advantages and disadvantages
- Offers personalized customer service making them feel important and well served. The deal for a movie star or millionaire.
- Gourmet food is served to the highest standards of quality, with great finesse and protocol.
- It is a very elegant, friendly and entertaining service due to the ritual imposed on the table by protocol.
- The diner determines the quantity and type of dish he wants to choose, different from the English service where it is predetermined and the same for everyone.
- The biggest disadvantage is the high price that is usually paid for this special type of service relative to other styles.
- It is a slow service despite being personalized. This is because not all diners always have the same ability to serve themselves from the plate or tray offered by the waiter. This high cost of operating the service derives from the large number of professional personnel required to provide it and from the equipment, table utensils, etc. employees.
- Demand large spaces for the dining room and hallways where service personnel transit. The wide space allows staff to move more easily and prepare dishes more comfortably.
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