Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables (Dominique Jeuffrault, Thierry Boulicot)

Catering specialists and teachers Thierry Boulicot and Dominique Jeuffraultcover all the classic techniques and practices of service personnel in fine-dining restaurants and features more than 100 recipes.

Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book’s guidance, you’ll learn how to set the table and how to serve and pour drinks, as well as other forms of table service, including slicing and flambéing. Each technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task, and include:

• Professional carrying of tableware
• Serving Champagne
• Carving cured ham
• Filleting grilles sea bream
• Carving roasted duck
• Preparing peppercorn steak (flambéing by the table)

Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey. And with the QR codes integrated throughout the book, readers will have access to more than 60 tutorial videos about wines, cocktails, and food service.

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