In a world where food is as much a form of art as it is a necessity, the way we present our meals speaks not only of our culinary traditions but also of our approach to hospitality. The term 'mise en place,' a French phrase that literally means 'putting in place,' is the art of preparing and organizing the components of a meal; something we hold dear here at Savoy and dedicate about an hour to before each service.
This practice varies from culture to culture, reflecting unique histories and philosophies. We will discuss the three main ones—Russian, Italian, and French—in this post to discover how these traditions affect the experience of eating together.
Russian or guéridon service:
This practice varies from culture to culture, reflecting unique histories and philosophies. We will discuss the three main ones—Russian, Italian, and French—in this post to discover how these traditions affect the experience of eating together.
Russian or guéridon service:
This service evokes refined, elegant, and very sophisticated settings! It involves the use of a cart, the guéridon, on which dishes and food are arranged. It requires two professionals, usually identified as the chef de rang and the commis de rang. One is responsible for portioning and seasoning, while the other—less experienced—at customer service.
Applicable to:
Applicable to:
• Receptions, banquets, events
•High-level catering
Italian service or 'al piatto':
The dishes with the food are prepared in the kitchen. The waiter serves them from the right side of the customer. It can be simple or with a cloche.
Italian service or 'al piatto':
The dishes with the food are prepared in the kitchen. The waiter serves them from the right side of the customer. It can be simple or with a cloche.
It’s one of the simplest services but has the great advantage of always guaranteeing hot food that is aesthetically pleasing to look at.
Applicable to:• Catering and hotel industry
• Dinners and informal events
French service:
French service:
French service is based on the partial "autonomy" of the customer.
There is the "direct" method, where the waiter hands the tray to the customer, on which the dishes and clips are present. At that point, the customer will serve themselves (today, this is rarely used in restaurants as it is particularly slow).
In the "indirect" service, however, the tray is placed on the table, and all present guests can serve themselves autonomously.
Applicable to:
Applicable to:
• Informal banquets
• Room service
At our restaurant, the service is Italian, but we would like to serve some dishes using the guéridon to add elegance and exclusivity to your experience. What do you think?"
At our restaurant, the service is Italian, but we would like to serve some dishes using the guéridon to add elegance and exclusivity to your experience. What do you think?"
