See also: Services, Dresser

Since the Middle Ages, until the 17th century, the official dinners are been used for the Frenchwoman (in the aristocracy), that is to say upright for the guests who serve themselves on a table comprising all the dishes of the service in progress, principle which will take then the name of dresser , when this service is preserved.

The meal is divided into 3 services:

• Soup S and fish,
• roast parts,
• Dessert S,

With the following principles:

• each service includes/understands several dishes, all been used at the same time for table with the Entremet S and the Hors-d'oeuvre S, including the wedding cake,
• the Hôte S gather around the table and serve themselves, upright, by choosing the mets which are appropriate to them, if not they can take only those to which they are close.
• the table is drawn up and been useful before the arrival of the guests, the waiters clearing away the progressively emptied dishes. They bring back from there others in the space thus released for an always been useful table.

History

This service is replaced as from the 19th century by the service known as Service with Russian (or the pedestal table) introduced by the prince Alexandre Kourakine, ambassador of Russia in France between 1808 and 1812, which comprises:

• presentation of the dishes in sequence,
• the development of the Grill room S (roast parts),
• service with table with guests sitted and a service in the place, by personnel and ustensils dedicated to the place.

This predicts the restoration in room for any public (agreed restaurants and their rites) initiated by a café owner, Boulanger, in the first Restaurant which was opened in Paris about 1765, with the imitation of the new uses of the aristocracy.

Random links:

Retina | Amédéa de Montferrat | Michiyo Aratama | Method of analysis and of design of directed applications object | Sabbatical year (rest)