Sir, Careme created russian service to move food over long distances. The food is portioned, then plattered. The platter is carried to the table where the lid is lifted and the plates are created by the Chef, matre 'd or some other appointed person.
French service is plated in the kitchen then served to the diner's right.
Sir, Careme created russian service to move food over long distances. The food is portioned, then plattered.