Gueridon service

rdf:langString Gueridon service

rdf:langString In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley. This type of service is implemented in fine dining restaurants where the average spending power is higher, and a la carte menu is offered. Gueridon service offer a higher style of service to the guest. It is similar to service à la russe, where every dish is portioned by a waiter tableside, but usually involves additional cooking steps. Table side procedures include: * Flambéing of dishes such as crêpes Suzette, bananas Foster, cherries Jubilee, or Chicago-style saganaki; * Mixing or tossing salads such as Caesar salad; * Quick pan-frying and preparation of a pan sauce, as with steak Diane; * Boning and plating fish; * Preparing guacamole in a molcajete; * Carving meat or poultry - specifically, carving a whole Peking Duck into bite-size skin- and meat pieces before serving each guest at the table. Conclusively, the juices may be extracted in a designated press and served on the side. * Final preparation of a pasta dish, as with fettuccine Alfredo; * Preparing a compound butter, such as beurre maître d'hôtel.