Ala carte

Ala Carte is a term used in the food service industry to describe a system where items are ordered separately, rather than as part of a set meal. The term is borrowed from French, where it literally means "on the card" or "on the menu".

History

The concept of ala carte originated in France during the 19th century. It was a response to the rigid table d'hôte system, where patrons were served a fixed menu with no options. The ala carte system allowed diners to choose their own dishes, giving them more freedom and flexibility.

Usage

In an ala carte system, each dish is priced separately. This is in contrast to a table d'hôte or prix fixe menu, where a series of dishes are offered for a fixed price. Ala carte menus are common in many types of restaurants, from casual dining establishments to high-end haute cuisine venues.

Advantages and Disadvantages

The ala carte system has several advantages. It allows diners to customize their meal to their own tastes and dietary needs. It also allows restaurants to showcase a wider variety of dishes. However, it can also be more expensive for the diner, as the cost of each individual item can add up quickly.

See Also

• Table d'hôte
• Prix fixe
• Haute cuisine
• Restaurant