Gueridon service in restaurants

Gueridon service is one of the methods of serving food. It refers to a mobile service table or trolley, from which a dish may be dressed, prepared, carved, and flamed in the presence of guests near their table. This type of service is implemented in fine dining restaurants where a la carte menu is offered and the average spending power is higher.

    

gueridon service in restaurant
Image source – Google | Image by – nowbali.co.idv

    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

    Salad trolley in gueridon service
    Image source – Google | Image by – indiamart.com
    It has half plates and bowls, underplate, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen, Most restaurants make the dressings in the kitchen, and dressing of salad is carried out on the trolley in the restaurant.

    3. Food preparation, carving, and flambe trolley

    carving trolley in gueridon service

    Image source – Google | Image by – Hospitality store

    These have a gas burner of flare lamp which is fixed on the trolley to the level of the top surface. The carving trolley has a carving board that is placed over the chafing dish during carving to retain the heat of the meat. A trolley may have a single or double burner. A double burner trolley is necessary when the partly finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking.

    4. Cheese trolley

    Cheese trolley in gueridon service

    Image source – Google | Image by – poadan.com

    It has a variety of cheese, cheese board, and cheese knife for cutting the cheese, and appropriate accompaniments for cheese, the surface of the trolley is normally in marble and has a translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley. and then served to the guest.

    5. Liquer trolley

    Liquer trolley in gueridon service
    Image source – Google | Image by – Hospitality store
    It has assorted glasses, measure, ice bucket, sprit, and liqueur bottles, carafes, etc. It may also have a cigar, cigar cutter, and a lighter.

    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

    Advantage

    • 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.

    Disadvantage

    • 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

    Salad: Salad is served as an appetizer or horse d’ oeuvre, the main course, and as an accompaniment with the main course. Salads are prepared, cooked, or raw ingredients, that are dressed with salad dressings and are arranged on a bed of lettuce leaves and served.

    Prawn cocktail

    Gueridon service dish - Prawn cocktail
    Image source – Google | Image by – recipes.sainsburys.co.uk
    It is a shellfish appetizer or horse d’ oeuvre. Prawn cocktail is shelled and cleaned prawns mixed with cocktail sauce and arranged on the chiffonade of lettuce. Shelled and cooked prawns are collected from the kitchen.

    Know more about the prawn cocktail recipe

    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

    Guerison service dish - Escalope De Veau a La Creme et Champignons

    Image source – Google | Image by- unepetitefaim.canalblog.com

    It is an entree served as the main course. To prepare this dish, floured escalopes are shallow-fried and combined with cooked mushroom and reduced cream flavoured with sherry.

    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.

    Steak Tartare

    Guerison service dish - Tartare
    Image source – Google | Image by- onlineculinaryschool.net

    It is an entree served as the main course. This preparation is served raw. finely minced raw fillet of beef is mixed with tartare sauce and served to the guest. (Mayonnaise sauce mixed with chopped capers, gherkins, and chopped fines herbs is known as a tartare sauce.)

    know more about steak tartare

    Entrecote Aux Champignons (Sirloin steak with mushrooms)

    Guerison service dish - Entrecote Aux Champignons
    Image source – Google | Image by- pro-activ.com

    It is an entree served as the main course. To prepare this dish, seasoned sirloin steaks are shallow-fried and combined with cooked mushroom and reduced sherry flavoured jus-lie and garnished with chopped parsley.

    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)

    Guerison service dish -  Entrecote Au poivre
    Image source – Google | Image by – chefjacques.com
    It is an entree served as the main course. To prepare this dish, seasoned and pepper dominated sirloin steaks are shallow-fried and coated with reduced brown stock and garnished with chopped parsley.

    Steak Diane

    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.

    Peach Flambe

    Guerison service dish - Peach Flambe
    Image source – Google | Image by – foodnetwork.com

    It is a sweet dish or desert-warmed canned peaches cooked in peach syrup and flambeed with brandy.

    Sabayon au marsala

    It is a sweet dish made by whisking the egg yolks with sugar and marsala.

    Crepes Suzette

    It is a sweet dish – a pancake cooked in orange sauce and flambeed with orange flavoured liqueur.

    Strawberry Romanoff

    Guerison service dish - Strawberry Romanoff
    Image source – Google | Image by – petitegourmets.com
    It is a sweet dish – strawberry macerated in curacao mixed with sugar, and covered with sweetened vanilla flavoured whipped cream.

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