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Triclinium. A triclinium ( pl.: triclinia) is a formal dining room in a Roman building. [1] The word is adopted from the Greek triklinion ( τρικλίνιον )—from tri- ( τρι- ), "three", and klinē ( κλίνη ), a sort of couch, or rather chaise longue. Each couch was sized to accommodate a diner who reclined on their left side on ...
Galatoire's. The first floor dining room of Galatoire's. Galatoire's dress code is business casual for lunch. No shorts or t-shirts. Jackets are required for gentlemen starting at 5 p.m. nightly and all day Sunday. / 29.9549; -90.0690. Galatoire's is a restaurant at 209 Bourbon Street in the French Quarter of New Orleans, Louisiana, United States.
Neuschwanstein Castle ( German: Schloss Neuschwanstein, pronounced [ˈʃlɔs nɔʏˈʃvaːnʃtaɪn]; Southern Bavarian: Schloss Neischwanstoa) is a 19th-century historicist palace on a rugged hill of the foothills of the Alps in the very south of Germany, near the border with Austria. It is located in the Swabia region of Bavaria, in the ...
In restaurant terminology, a table d'hôte ( French: [tabl.dot]; lit. 'host's table') menu is a menu where multi- course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ( [pʁi fiks] pree-feeks; "fixed price"). The terms set meal and set menu are also used.
The maître d'hôtel ( French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ⓘ ), head waiter, host, waiter captain, or maître d ' ( UK: / ˌmeɪtrə ˈdiː / MAY-trə DEE, US: / ˌmeɪtər -/ MAY-tər -) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel ...
Service à la russe. The historical form of service à la russe ( French: [sɛʁvis a la ʁys]; 'service in the Russian style') is a manner of dining with courses brought to the table sequentially, and the food portioned on individual plates by the waiter (typically from a sideboard in the dining room). It contrasts with the older service à la ...
Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...
Sanssouci. / 52.4032611°N 13.0386306°E / 52.4032611; 13.0386306. Sanssouci ( German pronunciation: [ˈsãːsusi]) is a historical building in Potsdam, near Berlin. Built by Prussian King Frederick the Great as his summer palace, it is often counted among the German rivals of Versailles. While Sanssouci is in the more intimate Rococo ...