Russian Service in Dining
Russian service is a manner of dining that involves courses being brought to the table sequentially. It contrasts with service à la française, in which all the food is brought out at once. In Russian service, foods are cooked tableside. Servers put the foods on platters and pass the platters at tableside. Guests help themselves to the foods and assemble their own plates.
Russian service set the template for the modern tasting menu approach seen in French haute cuisine restaurants today.
In Russian service, large joints, roast poultry, whole fish that have elaborate garnish are neatly arranged on a platter, presented to the host, taken back to the sideboard, carved, portioned, and served with service spoon and fork. Dishes are kept on a hot plate to keep them warm. Each course is served from the sideboard.
Advantages of Russian Service
Advantages of Russian service include high guest satisfaction. Russian service was introduced in Russia in 1810. Though reducing popularity, people still prefer it for functions and banquets. It is also called “platter service” since foods are in decorative silver platters.
Difference Between Silver Service and Russian Service
Russian service involves courses being brought to the table sequentially. It contrasts with service à la française, where all the food is brought out at once. In Russian service, foods are cooked tableside. Servers put the foods on platters and pass the platters at tableside. Guests help themselves and assemble their plates.