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History of gueridon service
Gueridon trolley originated from Russia in the early 18th Century. However, the popularity gained from Monte Carlo (situated between Italy and France and ruled by Monaco Monarchy) in 1894. The first claimed flambéed dish was Crepe Suzette, which was invented by Henry Carpenter when working as a Commi at Café de Paris.
Types of trolley used in gueridon service
1. Hors d’ oeuvre varies trolley
It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provision for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the horse d’ oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauce.
2. Salad trolley
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3. Food preparation, carving, and flambe trolley
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4. Cheese trolley
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5. Liquer trolley
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The equipment used in gueridon service
1. Flare lamp
This piece of equipment is operated with methylated spirit and has a reservoir for fuel, a wick with an adjustment knob, a chimney, and a grid. It is 8 to 10 inches high with a grid of diameter 6 to 8 inches.
2. Gas stove
The gas burner is lowered to the level of the trolley to and the gas cylinder or bottle is placed under the gas burner in a chamber and connected to the stove, the gas control knob is near the burner at a convenient position for the waiter to control the flame.
3. Chafing dish
It is a container holding hot water on which food container is kept to retain the temperature of the food. It also used to cook custard for certain sweet preparation. A chafing dish with a safety valve or steam outlet is used in carving trolley
4. Suzette pan
It is sauteed pan with a thick bottom and a lip. It is normally made of copper lined with corrosion-resistant, non-reactive metal, such as tin, nickel, and stainless steel. It is used for flambeing and cooking.
5. Carving board
Carving of meat and poultry should be carried out on a carving board and for each category of meat and poultry, a separate carving board should be used.
Advantage and disadvantage of gueridon service
- Highly personalized service The wait staff prepares or carves the dish and serves the guest personally
- High level of customer satisfaction. The dishes are prepared, carved, or flambeed in the guest’s presence
- Good merchandising device. Guest will be tempted to order dishes that are served from the trolley.
- Wait staff can exhibit their culinary, carving, and service skills, the wait staff has an opportunity to impress the guests by demonstrating its cooking, flaming, carving, and skills to them.
- High average spending power. The revenue generated will be more as the dishes served from the trolley are always expensive.
- Slow service. The time taken to the extent the service from the trolley is more.
- Low seat turnover. The number of times a seat is sold during the operation hours will be low as the service takes more time.
- Expensive style of service
- Chances of the accident are more
- More investment in-service equipment
- Cooking in the service area may leave an odour
Dishes prepared in gueridon service
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Escalope De Veau a La Creme
It is an entree served as the main course. To prepare this dish, floured escalopes are shallow-fried and coated with reduced cream, flavoured with sherry.
Escalope De Veau a La Creme et Champignons
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Escalope De Veau au madere
It is an entree served as the main course. To prepare this dish floured escalopes are shallow-fried and coated with reduced jus-lie flavoured with Madeira.
Escalope De Veau pene
It is an entree served as the main course. To prepare this dish, crumbed escalopes are shallow-fried and surrounded with a cordon of jus-lie and coated with nutty brown butter.
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Entrecote Aux Champignons (Sirloin steak with mushrooms)
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Enrtrecote Chasseur (Sirloin steak with chasseur sauce)
It is an entree served as the main course. To prepare this dish, seasoned sirloin steaks are shallow-fried and coated with reduced white wine and chasseur sauce and garnished with chopped parsley.
Entrecote Au poivre (sirloin with pepper)
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It is an entree served as the main course. It is sauteed minute steak, flavoured with onions and herbs, and coated with reduced cream and garnished with chopped parsley.
Boeuf Stroganoff (Beef stroganoff)
It is an entree served as the main course. Sauteed strips of beef simmered gently in an acidulated cream and garnished with chopped parsley.
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Sabayon au marsala
It is a sweet dish made by whisking the egg yolks with sugar and marsala.
It is a sweet dish – a pancake cooked in orange sauce and flambeed with orange flavoured liqueur.
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