Dominique Jeuffrault - Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables

Acknowledgements:

The photographs were taken at the Lyce Htelier de Blois (41000) and Grand Htel du Lion dOr in Romorantin-Lanthenay (41200).

The authors would like to thank all of the establishments which lent their equipment and premises.

They would also like to greatly thank all of the colleagues and experts who helped them with this project.

Authors
Thierry Boulicot
Dominique Jeuffrault

Photographs
J.F Dor (Meilleur ouvrier de France)

Photographs
Stockfood/Sweet savoury:
Adobe stock: cutlery,

Graphic design
Sandra Cantaloube
Adrien Midzic
Typefaces
Gotham, Bota

ISBN
9782857087687
eISBN 9798887070834

Rights to all translation, adaptation and reproduction by any means reserved for all countries.

Any representation or reproduction, in full or in part, of the texts and illustrations made without the consent of the author or their beneficiaries or concessionaires is illicit (French Law No. 57-298 of 11 March 1957, Article 40 paragraph 1). A representation or reproduction by any means whatsoever (photocopies, photos, films) shall constitute a punishable infringement under Article 425 and following the French Penal Code. Under paragraphs 2 and 3 of Article 41 of Law No. 52-298 of 11 March 1957 only copies or reproductions strictly for personal use and not any collective use, and analyses and short citations used solely for examples and illustrations are permitted.

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IMPORTANT

Only one method was retained for each item.

The technique recommended covers three fundamental aspects for beginners:

SIMPLE GESTURES
QUICK EXECUTION
CLASSICAL STYLE

There are, of course, other methods used in the industry than those selected.

ADDITIONAL COMMENTS

All of the items were prepared on a guridon in front of a neatly served table to ensure proper organisation and cleanliness. However, some preparations - either because they take too long or are not visually of interest to the client - are sometimes carried out in the pantry. Such is the case for the following items:

Artichoke with vinaigrette

Avocado and prawns

Cocktail prawns

Melon half

Melon slices

Cocktail grapefruit

Flat and cupped oysters & mussels

Beurre Suzette

Pineapple

Some preparations are also carried out at the buffet, including the following:

Foie gras

Cured ham

York ham

Pickled beef tongue, salami, dried sausage, Andouille de gumn, pt en crote, terrine

Smoked salmon

Smoked eel and trout

Cold salmon

The foie gras () may also be brought to the client.

Lastly, the different accompaniments and garnishes for the dishes were not included on the guridon in order to focus solely on the preparation itself.

All of the professional restaurant techniques that need to be mastered for the CAP CSHCR are covered in this book.

OUR REFERENCE BOOKS

Already available in French

CUTLERY

VARIOUS ACCESSORIES

Restaurant ready for clients.

LINING

Table covered in a thick material (cotton) to prevent the tablecloths from getting worn too quickly and muffle noise.

Round table lined with 5 seats.

Place a chair against one of the table legs to then place the other four chairs in the gaps.

Round table lined with 5 seats.

The chairs are placed around the table as described in the last example.

Table with 6 seatss.

This table can be made up of one square table with 2 seats and one rectangular table with 4 seats.

Table with 8 seats.
Same table set up (square table and rectangular table).
Add two end seats.

SETTING UP DIFFERENT TABLE SHAPES

Square table with 2 seats.
Clients face to face.
Decorated with a vase and flowers.