French Service and Russian Service Catering
French Service and Russian Service are two types of catering service that involve the food being individually presented to the guests of a catered event. French Service is particularly intensive and involves preparing the food tableside. Here is an excerpt from a very thorough catering book going into more detail about French Service and Russian Service.
From the book: "Introduction to Catering: Ingredients for Success"
Authors: Stephen B. Shiring, R. William Jardine, Richard J. Mills
Excerpt:
From the book: "Introduction to Catering: Ingredients for Success"
Authors: Stephen B. Shiring, R. William Jardine, Richard J. Mills
Excerpt:
French Service
French Service is one of the most elaborate styles a caterer can perform for the guest. Preparing the food at table-side using a gueridon (a small table with wheels) and a rechaud (a pan set over a heating element) is the distinguishing characteristic of French service. This style of service is often reserved for the most intimate, smaller functions. French service requires expert specialization in handling the equipment, excellent culinary skills in preparing or finishing the food at table-side, and superior service skills when presenting the finished food to the guest. Many caterers would not execute this style of service because of its difficulty.
Although the traditional, classical French style of service requires an exceptionally trained, skilled staff and efficient coordination to use, many caterers adapted a modern approach to this style of service. For example, a major department store manager invited VIPs to a private recognition luncheon, held in their facility, as their way of saying thank you. These important guests were primarily elderly women who had spent a large amount of money each business quarter at the department store. The luncheon included a tremendous amount of personal attention from the department store employees and the women were given the first view of the newest clothing fashions received by the department store.
Because of the small, intimate size of the group, the caterer adopted the French service style of table-side cooking to provide each guest with more personalized attention. Based on the staff's capabilities, the caterer developed a service to fit the needs of the client and to completely satisfy their guests. It was a huge success. The menus were kept simple and elegant by using the caterer's signature recipes. Most of the food was prepared in advance at the caterer's facility and was finished table-side in front of the seated guests. The guests were most impressed with the quality of food and exceptional attention they received from the staff.
Classical French service, similar to this, would be very difficult for banquets serving large numbers of people because of the increased staff and equipment that would be required.
Although the traditional, classical French style of service requires an exceptionally trained, skilled staff and efficient coordination to use, many caterers adapted a modern approach to this style of service. For example, a major department store manager invited VIPs to a private recognition luncheon, held in their facility, as their way of saying thank you. These important guests were primarily elderly women who had spent a large amount of money each business quarter at the department store. The luncheon included a tremendous amount of personal attention from the department store employees and the women were given the first view of the newest clothing fashions received by the department store.
Because of the small, intimate size of the group, the caterer adopted the French service style of table-side cooking to provide each guest with more personalized attention. Based on the staff's capabilities, the caterer developed a service to fit the needs of the client and to completely satisfy their guests. It was a huge success. The menus were kept simple and elegant by using the caterer's signature recipes. Most of the food was prepared in advance at the caterer's facility and was finished table-side in front of the seated guests. The guests were most impressed with the quality of food and exceptional attention they received from the staff.
Classical French service, similar to this, would be very difficult for banquets serving large numbers of people because of the increased staff and equipment that would be required.
Russian Service
Russian service is a very formal and elegant type of service. The distinguishing characteristic of Russian service is the unique presentation of food to the guest. Its elegance is derived from the use of silver serving platters, the skillful handling of the serving utensils, and the arrangement and presentation of the food.
Russian service requires the food to be arranged artistically in the kitchen on silver platters. The server carries this platter into the dining area and presents the food display for the guest's visual excitement. First, a hot plate is served. Next, the food is individually presented to each guest.
An advantage of this type of service is its beauty and speed. A waiter can quickly serve many guests while providing the perception of personalized attention. Using this type of service, a skilled waiter, trained in the service procedures, can easily maneuver around tables and through the dining room. However, this form of service does require skilled employees. Mastering the skill of handling the multiple, repetitive tasks involved in this serving style requires practice and time.
- from "Introduction to Catering: Ingredients for Success," by Stephen B. Shiring, R. William Jardine, and Richard J. Mills
Russian service requires the food to be arranged artistically in the kitchen on silver platters. The server carries this platter into the dining area and presents the food display for the guest's visual excitement. First, a hot plate is served. Next, the food is individually presented to each guest.
An advantage of this type of service is its beauty and speed. A waiter can quickly serve many guests while providing the perception of personalized attention. Using this type of service, a skilled waiter, trained in the service procedures, can easily maneuver around tables and through the dining room. However, this form of service does require skilled employees. Mastering the skill of handling the multiple, repetitive tasks involved in this serving style requires practice and time.
- from "Introduction to Catering: Ingredients for Success," by Stephen B. Shiring, R. William Jardine, and Richard J. Mills