Table d'hôte

Table d' hôte ( in French literally for " table of the host " ) is a term that is used in the catering industry to describe a small, fixed card, which offers a menu where hardly variations are possible. The price is fixed. The " lunch " or " business lunch " in many restaurants are actually typical modern manifestations of a table d' hôte - as well as the fixed-price menus in the semi-private supper club. On the contrary, the term "a la carte ": Guests can choose any dishes from the menu and determine the menu sequence itself.

Local manifestations

In France, the term table d'hôte refers mostly to the food offered at the chambre d' hôte what works best with Bed & Breakfast or Bed & Breakfast can be translated. Often the guests sit together, even with the hosts at a table to have breakfast in the morning and in the evening a small menu of appetizer, entree and dessert. It usually is good regional home kitchen, the price is usually included in the nightly tariff.

In Spain, a Menú or Menú del día usually consists of an appetizer, main course, bread and a drink. One can choose between the conclusion of coffee or a dessert.

In the United States, many restaurants offer on holidays to a prix fixe menus, such as Thanksgiving, Valentine's Day or Easter, if it belongs to the custom of that whole families go out together.

In Japan there is a similar habit that is called teishoku (定 食). Among them is also a set menu understood, in addition small plates are served with pickled vegetables and miso soup.