Thread: Fancy Dinners
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Old 05-25-2017, 07:58 PM
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Location: Australia
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We're accustomed to courses being served sequentially, with each course being consumed and cleared before the next is presented. This is known technically as service Ó la russe, and it's the dominant mode in high-end restaurants and for home dining.

But this wasn't so in the nineteenth century. There was the alternative mode of service Ó la franšaise in which several courses, or all courses, are presented simultaneously.

So, for example, several different fish dishes might be placed on the table simultaneously; each is considered a separate course; guests help themselves and/or their neighbours to the courses they want; there is no expectation that a diner will eat every course. Then the fish courses are cleared and replaced with the meat courses. And so forth.

So, "29 courses" means, in our terms, 29 principal dishes.

Last edited by samclem; 05-25-2017 at 09:42 PM. Reason: fixed coding