Gueridon service

In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley.^[1][2]

It is similar to service à la russe, where every dish is portioned 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;
• Final preparation of a pasta dish, as with fettuccine Alfredo;
• Preparing a compound butter, such as beurre maître d'hôtel.

Gueridon trolley[]

A gueridon trolley typically has a gas burner with a chafing dish for cooking or heating food and a cupboard for the necessary ingredients, which may include condiments, liquor, cream, butter, oil, and other ingredients; and service equipment such as knives, spoons, platters, and so on.^[3]

Bibliography[]

• John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, Athens Book Company, 1964

Notes[]

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