French service

French service designates the service of dishes already cut and plated at the gueridon or in the kitchen, presented to the guest on a large plate then transferred to their plate by the chef de rang in front of them. This French 18th and 19th century tradition has receded in favour of faster plate service but persists in three star tables attached to dining gestures, notably Plaza Athenee, Le Bristol, Le Cinq and Maison Pic. French service requires staff trained in dining room carving (duck, whole fish, lamb leg), flambeing and slicing in front of the guest (Source: MICHELIN Guide France, 2026).