"Table d
hote" is a French title for one approach to the process of designing menus for a
restaurant. The phrase literally translates to mean
hote">"host's table" and refers to the practice of providing a
limited number of standardized meals. Guests coming to a restaurant for a table d hote meal will
be served whatever the restaurant has already determined will be the entree and other courses
for that meal. They will probably not be able to order substitutions for any of the items on the
menu for the meal.
For the restaurant, the table d hote philosophy of service
simplifies food preparation by reducing the number of dishes that need to be prepared at one
time. Because the food to be served is predetermined, table settings with the appropriate
cutlery can be set ahead of time. Because there are no substitutions to the meal, the pricing is
also established ahead of time and can frequently give the guest a good meal for a very
reasonable price.
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