Table d'hote

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Table d'hôte menu from a club in New York City , 1893

Table d'hôte [ tablə.dot ] (literally in French for "the host's table") is a term used in gastronomy to describe a small, fixed menu that offers a menu in which hardly any deviations are possible are. The price for this is fixed. The “lunch menu” or the “business lunch” in many restaurants are actually typical, modern forms of a table d'hôte - as are the fixed menus in the semi-private supper clubs. The opposite is the term “ a la carte ”: The guests can choose all dishes from the menu and determine the course of the menu themselves.

Formations typical of the country

In France , the expression table d'hôte mostly refers to the gastronomic offer of the chambre d'hôte, which can best be translated as a guest room or bed and breakfast . Often the guests sit together, also with the hosts, to have breakfast in the morning and a small menu of starter, main course and dessert in the evening. It is mostly good, regional home cooking, the price for which is usually included in the accommodation costs.

In Spain , a menu or a menu del día usually consists of a starter, main course, bread and a drink. At the end you can choose between coffee or a dessert.

In the United States , many restaurants offer a fixed price menu on the holidays , such as Thanksgiving , Valentine's Day, or Easter when it is customary for entire families to go out together.

There is a similar habit in Japan called teishoku ( 定 食 ). This is also understood to mean a set menu, and small plates with pickled vegetables or miso soup are also served.

Individual evidence

  1. Explanation on
  2. What is eaten is what is on the table
  3. The Prix-fixe menu ( memento of the original from October 29, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot /
  4. Glossary of Japanese Terms