GUERIDON SERVICE

INTRODUCTION

Gueridon is a French word; “A movable service trolley / table”.

Activities carried out -

o   Carving

o   Filleting

o   Flambéing

The preparation & Service is done in front of guest. Henri Charpentier invented the first flambé dish “Crepes Suzette” working as a Commis at Café de Paris in Monte Carlo (1894). The service is done in Fine – Dining restaurants with A’ la carte service.

In Indian Context;

o   Paratha Counters,

o   Dosa Counters,

o   Egg counters,

o   Chilla counters,

o   Chat counters.

TYPES

The design, equipment required and layout depend on the type of function it caters.

• ·         Hors d’œuvre varies trolley
• ·         Carving trolley
• ·         Cheese trolley
• ·         Salad trolley
• ·         Flambé trolley
• ·         Sweet trolley
• ·         Liqueur trolley

EQUIPMENT REQUIRED

• ·         Flare Lamp – operated with methylated spirit, has a reservoir for fuel, a wick with adjustment knob, grid. It is 8 – 10 inches high & grid diameter of 6-8 inches. It is used for food preparation, carving & flambéing.
• ·         Gas stove - (option for Flare lamp) – It has a gas control knob to decrease or increase the flow of gas. The burner head should be cleaned regularly for free flow of gas with the help of a pin.
• ·         Suzette Pan – A sauté pan with thick bottom and a lip. Made with a lining of copper and stainless steel. It is used for flambéing and cooking.
• ·         Carving board – It is used for carving of meat & poultry separately.
• ·         Service spoon & fork, Sweet spoon & fork, Soup spoon, Tea & Coffee spoon, Fish knives & forks, Soup ladle, Sauce boat & ladle, Joint & Side knives, Dessert plates, etc.

MAINTENANCE & SAFETY

• ·         Regular cleaning of all parts of lamp
• ·         Avoid placing gas bottle near naked flame
• ·         Check gas bottle for leaks
• ·         Check & trim the length of wick
• ·         Ensure handling by a trained staff
• ·         Clean equipment regularly to make them presentable
• ·         Have a fire extinguisher within reach
• ·         Leave minimum 2 feet space between guest & trolley
• ·         During flambéing, do not bend your head / shoulder over the pan

DISH STANDARDIZATION

• ·         Cover & accompaniments
• ·         List of equipment required on trolley
• ·         List of raw ingredients required on trolley
• ·         List of cooked items to be collected from the kitchen
• ·         List of liqueurs/spirits required
• ·         Cooking time
• ·         Flambé method
• ·         Plating & presentation

FOOD HANDLING

General points are –

• ·         Prepare food according to food hygiene regulations
• ·         Prepare fresh food & visually attractive
• ·         Ingredients should not discolor / breakdown
• ·         Ensure the dish should  not produce unpleasant smell
• ·         Handle all ingredient with spoon & fork
• ·         Keep items chilled until required
• ·         Cook meat on a high flame quickly to seal surface of meat to retain juices
• ·         Use fresh & ripe fruits
• ·         Keep prepared fruits chilled & covered

ADVANTAGES & DISADVANTAGES

Advantages

• ·         Highly personalized service
• ·         High level of customer satisfaction
• ·         Good merchandizing device
• ·         Exhibit pomp & show
• ·         High average spending power

Disadvantages

• ·        Slow service
• ·         Low seat turnover
• ·         Expensive service style
• ·         Accident chances are more
• ·         More investment required

RECIPES

Peach flambé

Ingredients

• ·         Brandy                                    30 ml.
• ·         Caster sugar                            20 g. (with teaspoon on an under plate)
• ·         Peaches with peach syrup       100 g.

Equipment

• ·         Lamp (on trolley)
• ·         Pan on under plate
• ·         Spare plate for dirty cutlery & flatware
• ·         Service spoon & fork on service plate
• ·         Clean serviette

Cover

• ·         Hot half plate;
• ·         Dessert spoon & fork at the table

Method

• ·         Light stove & place pan on it
• ·         Place peach syrup in pan & heat
• ·         Add portions of peaches & pierce with a fork for heat penetration
• ·         Baste peaches occasionally, allowing peach syrup to reduce & caramelize
• ·         Sprinkle caster sugar to speed up caramelizing
• ·         Add brandy & heat
• ·         Tilt pan away from the body to ignite. Keep the pan still to subside the flame & die
• ·         Serve from the pan on to a hot sweet plate at the flambé trolley & serve to the guest.

Pineapple flambé

Ingredients

• ·         Pineapple slices                       2 no.
• ·         Pineapple syrup                       50 ml.
• ·         Caster sugar                            15 g.
• ·         Kirsch                                      15 ml.

Equipment

·         Lamp (on trolley)
·         Pan on under plate
·         Spare plate for dirty cutlery & flatware
·         Service spoon & fork on service plate
·         Clean serviette

Cover

• ·         Hot half plate;
•        Dessert spoon & fork at the table

Method

• ·         Light stove & place pan on it
• ·         Place ¾ pineapple syrup in pan & heat
• ·         Add slices of pineapple & cook
• ·         Baste slices occasionally, sprinkle frequently & caramelize
• ·         Add kirsch & heat up
• ·         Tilt pan away from the body to ignite. Keep the pan still to subside the flame & die
• ·         Serve from the pan on to a hot sweet plate at the flambé trolley & serve to the guest.