In the recent Occidental culture, the serves is the last dish been useful during a Repas. It is composed of sweetened mets more or less : Fruit S, Pastry making S, Sorbet S, etc In an older meaning, the dessert included/understood also the Fromage.

In the Banquet S of the the Middle Ages, the dessert was a service which could be composed of dishes sweetened as well as of salted dishes. It did not enclose the meal since it was followed of two other services: the Resulting from table and the Boutehors.

Étymologiquement, serves, deverbal “to serve”, is the action to clear away the table.

Quotation

• “ a dessert without cheese is beautiful with which it misses an eye ” Brillat-Savarin (in the Physiology of the taste ).

See too

• Cheese
• Receipts of desserts
• Pastry making
• Confectionery
• Sorbet
• Services: Service with the Frenchwoman, Service with Russian (this last practiced nowadays in France)

Simple: serves