In restaurant terminology, table d'hÃÆ'Â'te ( French pronunciation: Ã, [tabl?.dot] ; is on. " table of the host ") is a menu where multi-course meals with only a few options are charged with total fixed price. Such a menu can be called prix fixe ("fixed price"). The terms set meal and set menu are also used. Tablecloths are also set up for all courses.
Table d'hÃÆ'Â'te is different from ÃÆ' la carte , where customers can order one of the menu items at a separate price available.
Video Table d'hôte
Etymology
Table d'hÃÆ'Â'te is a French loan phrase that literally means "home table". This term is used to indicate the table set aside for the guest house, who may sit at the same table as their host.
The meaning shifts to include any food that displays the set menu at a fixed price. In its original sense, its use in English is documented as early as 1617, while its later expanded use, now more commonly, dates from the early nineteenth century. This meaning is not used in France.
Maps Table d'hôte
Country-specific practices
Many restaurants in the United States change their menu to prix fixe only for special occasions. Generally, this practice is limited to vacations where the whole family eats together, such as Easter and Thanksgiving, or vacation in pairs such as Valentine's Day and Sweetest Day.
In France, table d'hÃÆ'Â'te refers to a shared (sometimes breakfast and lunch) eating place offered in a holiday named chambre d'hÃÆ'Â'te (similar to " bed ") and breakfast.") Each guest of the chambre d'hÃÆ'Â'te can join this meal, cooked by the host family.It is not a restaurant, there is only one service, a fixed price and usually including in the holidays Everyone is sitting around a big table and making small talk about home, country, and so on.
What's closer in French to the meaning table d'hÃÆ'Â'te in English is menu ("special lunch" or "fixed menu"). Usually include some dishes to choose from in the fixed list: appetizer (introductory course), main course (choice between up to four dishes), cheese, dessert, bread, and sometimes drinks (wine) and coffee all for a fixed price for the year between EUR15 and EUR55. The less expensive jour du jour menu, with a fewer choices, main course and main course, plat du jour ("today's dish") changes daily, usually between EUR9 to EUR15.
In Belgium, mid-to high-priced restaurants tend to serve menus where customers can arrange a menu from the appetizer list, main course and desserts. These dishes can be ordered separately and all have different prices depending on the ingredients used. But combined in a menu of three, five, or seven menus, they will be served at a fixed price that is usually EUR10-15 cheaper than when ordered separately. Also in many cases if the menu is selected it will be accompanied by amuses (a bit of side dish in between courses). Wine and other drinks are almost always excluded.
In Sweden almost all restaurants - from simple restaurants to the finest fine restaurants - serve Dagens rÃÆ'¤tt ("daily dish") during the lunch hour (on weekdays) for a much lower price than the the same will be charged at other times. Most commonly there is a choice of two or three dishes: meat/fish/poultry dishes, vegetarian alternatives, and pasta. Buffet salad, bread and butter and drinks included, and sometimes also a simple starter, like soup.
In India, thali (meaning "plate") is very common in restaurants. The main course consists of rice or bread (flat bread) and a variety of side dishes and vegetables arranged on a large plate. This may be followed by dessert. There may be more than one type of thali - vegetarian, tandoori, deluxe - a name that signifies prix-fixe stuff and its price.
In Spain, there is menÃÆ'º or menÃÆ'º del dÃÆ'a , which usually includes starter, main course, bread, drink and choice of coffee or dessert. It may range in price from EUR8 to EUR30, with EUR10 being the average price.
In Romania, the most common fix-price menu is called the daily menu ( whistling zilei ), taken during the day, only on weekdays.
In Russia, the most common fix-price menu is called business lunch ( ?????? - ), taken during the day, on weekdays only.
In Japan, a similar practice is called teishoku ( ?? ) . It has a fixed menu and is often equipped with side dishes such as pickled vegetables and miso soup. Typical prices can range from Ã, Â 800 to Ã, ¥ 1,500.
In Italy, this is a typical practice in small rural restaurants called osterie (single osteria , from oste meaning "host" as in language French hÃÆ'Â'te mentioned above). Osterie varies greatly in what they offer, but mostly serves locally sourced simple and locally sourced food, prepared in accordance with local practice. Other Italian restaurants offer the option of antipasti at a fixed price; quite often for the una tavola completa rate ("fill the table"). Diners enjoy informal food as they serve themselves various small family styles.
See also
- ÃÆ' â,¬ la carte , the opposite of table d'hÃÆ'Â'te
- Combination food
- Full dinner
- List of French words and phrases used by English speakers
- Eat
References
External links
Source of the article : Wikipedia
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