French service


A method of serving food by arranging all the food for all the courses on the table simultaneously. Antoine Carême was particularly famous at the Brighton Pavilion for the most luxurious, artistic and mountainous displays of food. When we have lots of people gathered round our huge table for a meal, we are inclined to serve multiple dishes and lay them all out so that people can select the things they do like or, as is sadly often the case, avoid the things they don’t!