The Chef de Rang typically serves the final course and all desserts.

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In addition, French service is characterized by an elegant staging in which every detail is carefully thought out - from the way the dishes are presented to the precision in the execution of each service step.



The elegance of belgium phone data French service extends not only to the service and preparation, but also to the way the table is set :

Each place setting is prepared according to the different courses.
New, clean plates and unused cutlery are used for each course.
Cutlery, dishes and accessories are arranged on the table according to given rules.

Refined serving and preparation of dishes at the table

Another special feature of the French service is the sophisticated presentation and preparation of the dishes:

The dishes are first arranged on silver plates and presented to the guest at the table. The staff then arranges the dishes on the guest's plate .
Carving and filleting also takes place at the table on a separate side table – the so-called guéridon.
The special presentation and preparation style of the French service allows guests to experience the art behind the dishes up close. The elaborate presentation underlines the unmistakable character of this service style .

High level of commitment from trained personnel

The trained staff also makes an important contribution to the quality of French service in gastronomy:

French service requires a high level of expertise and skills from its staff .


Coordination within the team is crucial to ensure that the service process runs smoothly.
The roles of the different service staff in French service
In order to enable French service in the restaurant to this extent during ongoing operations, there are various service staff who take on different tasks and responsibilities:

Chef de Rang