Guinea corn

Gueridon Service is a type of food service used in restaurants where food is prepared, finished, or presented to the customer at the table, from a movable trolley, known as a gueridon. The term is derived from the French word gueridon, a large, ornate pedestal table used for serving in the 17th century.

History

The history of Gueridon Service can be traced back to the banquets of the medieval times, where certain dishes were prepared, carved, or flambeed in front of the guests. The practice was revived in the 19th century in France, and has since become a hallmark of upscale dining worldwide.

Types of Gueridon Service

There are three main types of Gueridon Service: Preparation Gueridon, where the dish is fully prepared at the table; Finishing Gueridon, where the dish is partially prepared in the kitchen and finished at the table; and Presentation Gueridon, where the dish is fully prepared in the kitchen and only presented at the table.

Equipment

The equipment used in Gueridon Service includes the gueridon trolley, which is equipped with a heating source such as a gas burner or electric hot plate, and various utensils for cooking and serving. Other equipment may include a carving board, chafing dishes, and a crumb tray.

Advantages and Disadvantages

Gueridon Service offers several advantages, such as personalized service, entertainment value, and the ability to ensure food quality. However, it also has disadvantages, including higher costs, longer service times, and the need for skilled staff.

Training

Proper training is crucial for staff involved in Gueridon Service. They must have knowledge of food preparation and presentation, as well as skills in carving, flambeing, and serving.

See Also

• Table service
• French service
• Russian service
• American service