Gueridon service

In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a chef de rang (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley.^[1][2] This type of service is implemented in fine dining restaurants where the average spending power is higher, and an a la carte menu is offered. Gueridon service offers a higher style of service to the guest.

It is similar to service à la russe, where dishes are carved by a waiter tableside, but usually involves additional cooking steps.

Table side procedures include:

• Flambéing of dishes such as Crêpes Suzette, Bananas Foster, Cherries Jubilee, or Chicago-style Saganaki;
• Mixing or tossing salads such as Caesar salad;
• Quick pan-frying and preparation of a pan sauce, as with Steak Diane;
• Boning and plating fish;
• Preparing guacamole in a molcajete;
• Carving meat or poultry – specifically, carving a whole Peking Duck into bite-size skin- and meat pieces before serving each guest at the table. Conclusively, the juices may be extracted in a designated press and served on the side.
• Final preparation of a pasta dish, as with fettuccine Alfredo;
• Preparing a compound butter, such as beurre maître d'hôtel.

1. ^ S. Andrews, Food and Beverage Service Manual, 2001, ISBN 0070963584, p. 36
2. ^ "Gueridon service". Cook's Info. Retrieved 28 June 2023.
3. ^ Tracey Dalton, The Food and Beverage Handbook, 2004, ISBN 0702166391, p. 60-61

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