Gueridon Service SEMESTER V

Advance Course in Food and Beverage Service

Gueridon Service

Introduction: That is the tendency of a human being whenever they see a new thing want to know more
about the things in detail and it apply in food service industry also and that’s why the new trends are getting
success and diners are delighted and that is the reason most of the traditional kitchen of a restaurant now
converting into show kitchen. Although this change seems very new but if you look into the details and think
about the style service of food from a trolley, you may realize that the older version of flambé service is now
converted into a most modern show kitchen where a food item is prepared in front of the guest according to
his/ her choice.
History and Origin: Gueridon was introduced in 19th century in Russia and plays an important role in catering
industry especially in high class of restaurants. The French word Gueridon means a round table from which
food may be carved, filleted, flambé or prepared and served. Gueridon is a small movable service table or
trolley which holds a lamp and this graceful and elegant piece of furniture. An innovation and an extension of
this style of Flambé service was originated in France in the 17th century and flambé dishes first became
popular in the Edwardian era and the first flambé dish claimed was crepe suzette which was invented by Henri
Charpentier when working as a commis at the café de Paris in Monte Carlo (1894) seized the opportunity to
prepare a pancake for a party hosted by Edward. During the preparation, the dish was accidently set alight
when the spirit was added to it, much to delight of the important guests. This incident marked the beginning
of a new trend. There are various versions of gueridon trolley used in food service industry now days.
Definition of Gueridon: Gueridon is a movable service table or trolley from which food may be carved,
filleted, flambé or prepared and served to the guest according to his/ her choice. Gueridon may include
carving, salad preparation, filleting or preparation of fresh fruit and so on. Trolley has sufficient space to carry
the entire equipments requirement for preparation and service otherwise person working on trolley (chef de
wagon) may use a side station or side table for his/ her assistance. As gueridon service requires food
production and food service skills both and that is why it is also termed as chef and commis service and
person working on gueridon must wear an apron and chef cap to maintain the hygienic standards of the food
production and service. Gueridon service is most common find in higher class of restaurant because of the
cost of investment; skilled manpower required and price range of the menu item.

Merits and Demerits of Gueridon Service

Merits:

 Excellent form of personalized service and with individual guest’s attention.

 Helps in menu merchandising and encourage impulse buying.
 Highest Level of guests’ satisfaction can achieve by providing excellence in service.
 Guest can enjoy varied choice of menu from the trolley
 Food is freshly prepared in front of the guest according to his/ her choice which leads to impulse
buying, retention of the customer and enhance the image of the service staff as well as organization.
 Dishes are prepared and serve very leisurely and preparations of number of dishes are very
entertaining and guests enjoy the skills of the staff.
 Style of service helps establishment to promote the sale and to earn maximum profit.
 Standards of hygiene are very high because of close proximity of waiter to the customer.

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Demerits:

 Cost of investment in buying special equipments is very high.

 Required Highly technical skilled staff and labor cost can be high.
 Staff – guest ratio is high.
 Slower seat turn over because gueridon service requires more time to prepare and serve
the food and beverage items.
 Requires more space and may reduce the capacity of the restaurant.
 More chances of mistakes and accidents and can be seen by the guest which may lead to
reputation of the organization.

Types of Trolleys: Following are the types of trolleys used in food service industry for gueridon operations:

Cheese trolley Flambé trolley Liquor trolley

Sweet trolley Wine trolley Liqueur trolley

Salad trolley Soup trolley Salad trolley

Cheese trolley comprises of a deep covered cheese board and sufficient places to keep various
accompaniments. Cheese trolley is also used as a salad trolley by most of the catering establishment. Trolley
has sufficient space for cutlery, crockery and service utensils. Varieties of cheese are displayed on a
cheese trolley and wheeled beside the guest’s table. Guest make their selection of cheese which is
sliced on wooden cheese board and placed it on half plate with necessary accompaniments.
Flambé trolley is used for the purpose of cooking and most of the trolley is gas fuelled with one or two
burners. Small gas bottles or cylinder is placed under the gas burner. Induction hot plates are widely used in
flambé trolley. Trolley has sufficient space for stacking of necessary chinaware, cutlery, serving utensils and
various ingredients to be used during preparations of various dishes.

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Hot Carving trolley is similar to the flambé trolley and used for carving of large joint of meats. Traditional
carving trolleys are silver plated and most of the recent models are made of stainless steel and can be heated
by electricity/ gas burner/ methylated spirit. Food is placed on a carving board below which is a bain -marie
containing hot water and bain – marie is covered with a hinged lid and bain – marie is provided with a safety
steam outlet which should not be obstructed. Trolley has a sauce container, carving knife, carving fork, tray
and plate. Silver plated trolley is required to clean regularly with plate powder.

Hors-d’oeuvre trolley is a revolving trolley and has six shelves and each shelve has 3-6 dishes or raviers with
individual service spoons and service forks. Trolley has a shelf at the bottom to place plates, accompaniments
and cutlery. While serving hors-d’oeuvre from the trolley, trolley must be placed between the table and the
waiter and must be rotated away from the guest and to enable the guest to see the variety of Hors-d’oeuvre
and to facilitate service in order to make his/ her choice, and any thing spilt will not fall on the guest. After
each service trolley should be cleaned with soapy water.

Sweet trolley is used to display and serve varieties of cold sweets to the guests. Trolley is designed in such a
manner so the guest can see all the sweets on all the shelves. Trolleys consist of a stainless steel framework
with two or three shelves. Under tier is used to keep plates, cutlery, sauces, accompaniments and garnishes.
Each sweet item should have separate utensils for service and should be stocked with sweet plates.

Liqueur trolley is used to serve different types of liqueurs and brandies while liquor trolley is used for all
types of whisky, rum, gin, vodka and wine trolley is used to serve types of wines ranging from aperitif to table
wines.

Tips for Excellence in Gueridon Service: Dedication, practical and social skills and knowledge are necessary
to project a successful image as a carver (trancheur). ‘A good carver in the restaurant can ensure that the
customer is served well-presented, tender meat which is a joy to the palate. Carving is a skill of real value to
the restaurants trade…
‘How much nicer it is when a saddle of lamb is brought to you and you see it being carved. This gives the
customers so much more than simply presenting a piece of meat on a plate. We are in show business.
People also have their likes and dislikes, rare or medium, thick or thin slices. With a carver it is easier for
guests to ask for what they want. It is there in front of them…’(Willy Bauer)
‘To leave a professional impression requires more than carving skills. You also need social skills…’ (Anton
Edelmann)
‘You carve as you pull the knife back towards you and not by pushing the knife forwards as some people
believe. That imbalances both you and the joint.’ (Francis Edward)
Conversing with customers

 Always remember you are a sales person and must be able to promote the sale of the restaurant.
Suggest the items of the menu and focus on dishes you may wish to sell.
 Waiter or waitress must be able to anticipate and converse with customers in a clear and concise
manner.
 Must have a good knowledge of the menu and must be able to describe the dishes such as you want to
describe melon cocktail: fresh balls of melons dipped in cocktail sauce with lemon juice squeeze on
top served chilled and garnished with cherry.
 Always push the trolley (never pull it) as a visual selling aid and approach guest from left (avoid too
close to the guest). Present the menu cards to all the guests including host (always remember
recognition of the host is an important factor).

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  Orders may be taken through the host or from individual guests and always inform time to prepare the
dish.
 It requires a close liaison and team work so maintain it with every member of the brigade.

Work hygiene

 The standards of cleanliness of the carver, the equipment and during the practical application of the
craft are of the utmost importance. To this end the following should be noted:
 Always wear spotlessly clean protective clothing. Remember you are on show as well as
demonstrating your craft.
 Ensure that your personal cleanliness is given priority as you are working in the vicinity of your
clients as well as handling food.
 No excessive deodorants or after-shave should be used.
 Always pre-check your work area and equipment to ensure good and adequate hygiene practices.
 Hygiene and appearance should be of highest standards.
 Never hold food with bare hands.
 Handle spirits/ calor gas carefully.
 Always use a self inspection checklist to ensure the smooth operations.

Technical skills

 Never handle the meat, poultry or game excessively.

 Carve as required and do not pre-carve too much or too early.
 Keep all meat, poultry or game under cover, be it hot or cold, and at the correct serving temperature.
 Be constantly vigilant by using your senses of sight and smell for any sign of deterioration in the
product being sold.
 Ensure the position of gueridon and don’t move the trolley from guest to guest.
 Serve only main dish of the each course from the trolley and passed accompaniments and side dishes
(potatoes, green vegetables and salads) in normal manner (as trolley does not have sufficient space for
service of complete meal).
 Use carving board or joint plate while carving and never fillet or carve on a silver dish.

Carving of Joint
 The carving of a joint is a skilled art only perfected by continual practice.
 Always use a very sharp knife, making sure it is sharpened beforehand and not in front of the
customer. Remember you are going to carve a joint and not cut it to pieces.
 You must cut economically and correctly, at the same time being quick.
 Meat is carved across the grain, with the exception of saddle of mutton or lamb which are
sometimes cut at right angles to the ribs.
 The carving fork must hold the joint firmly. This is the only time the fork pierces the meat.
 Always remember practice makes perfect.

 When using a fork in carving, always work with the curved side downwards, otherwise the prongs will
spoil the meal.
 Hold spoon in one hand and fork in another hand, this will you more control while handling the food.
 Always ensure the cleanliness of the trolley and surroundings. When service is finished at one table
wipe down the gueridon and move on to the next table.
 Never move trolley having food or equipment on burner/s. around the restaurant.
 Avoid placing hot plates or lamp outside the trolley legs.

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Gueridon Equipments :

 Flare lamp is used in cooking of flambéing dishes. It requires daily maintenance and ensures the
fittings of all the parts of flare lamp perfectly to avoid accidents. Lamps are operated with methylated
spirit/ flammable gel or calor gas. Although now flare lamp has been replaced by hot plates or
induction plates but most of the food and beverage outlets are still using flare lamp in the flambé
trolley. Calor gas is most ideally fuel used in the flambé due to its odorless, excellent control of flame
and most safe characteristics.
Care and maintenance of methylated spirits lamp:
 The lamp should be dismantled and all working parts cleaned.
 Reservoir should be filled with methylated spirit but not overfilled and this operation must be
carried out away from naked flames.
 The wick should be trimmed and checked for length.

Safety checklist

Gas Lamps  Check that all moving parts move freely.

 Ensure both the jet and burners are free from dust, dirt and soot.
 Polishing of gas lamps
Spirit Lamps  Check amount of methylated spirit.
 Ensure Air hole is free and clean off any excessive dirt.
 Check the length of the wick and trim it for proper heating.
Gas Bottles  While replacing gas bottle/ cylinder, follow the manufacturer’s instructions.
 All taps are in the off position.

 Suzette pans or chafing dish are made of silver plated copper ( to prevent the food from coming to
contact with the copper) and come in various sizes 23-30 cm diameter and heated evenly. These pans
are resembled as frying pans. Copper is the best material because it is a good conductor of the heat and
essential for cooking at table in the restaurant. Great care should be taken not to damage the silver
lining of the pan.
 Hot plates are mainly kept on side station and widely used for reheating purpose. Electrically operated
hot plates are now very common but few of the catering units still using methylated spirits or gas
hotplates.
 Knives: There are wide range of knives available but following knives should be available for use
in the restaurant:
 Stainless steel paring knife 100 mm for preparation of fresh fruit.
 Stainless steel knife 150 mm for carving of poultry, small joints (double entrecote steak) and large
fruits.
 Granton stainless steel knife 250 mm for slicing of York Ham.
 Thin bladed stainless steel knife 300 mm for slicing of smoked salmon and Parma ham.
 Rigid blade stainless steel knife 300 mm for slicing of large joint: roast leg of lamb, roast sirloin of
beef etc.

Pointers for Mise en place for Gueridon: Nature of mise en place depends on trolley to trolley and menu
items offered from the trolley. Nicely arranged items increase the efficiency of the operations and provide
additional value to the presentation.

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  All equipment must be absolutely clean and polished daily.
 Top and under shelves should be covered with folded table cloths.
 Stacking of cutlery should be in similar fashion as to the stacking cutlery in the pigeon holes
sideboard.
 Always place electric/ gas/ methylated heaters or hotplates on left hand side on the top of the trolley.
Use a saucer under the burners to avoid spillage which may lead to accident.
 Arrange carving board and carving knife on top of the trolley.
 Ensure all types of accompanied sauces and seasonings such as Worcestershire, Tabasco, oil and
vinegar cruet, French and English mustard, castor sugar dredger and castor sugar on top.
 Lower shelves can be used to place service plate, service salver, side plates, joint plates and spare plate
for dirty cutlery.
 Silver under flats of different sizes to offer accompaniments (vegetables, potato preparations and
salads) may arrange in lower shelves.
 Spare napkins, doilies are always useful during operation.

Other items such as KOT Pads check pads etc may be placed on the waiters sideboard together with a
surplus of all the gueridon equipment. Flambéing and Liquors used in flambé: Flambéing is an art of
adding liquor to a dish and most of the time it is added at the last stage of the preparation of the dish to get an
eye appeal to the guest. Flambéing requires lot of skills and practice because of high level of risk is involved.
 Most of the Spirits such as whisky, rum, and brandy and liqueurs Curacao, Cointreau, Kirsch, Grand
Marnier, Calvados, and Tia Maria are most frequently used for flambé.
 Fortified wines are used for for sweetening, sparkling wines for color and still wines for balancing
flavors.
 Cider and syrups gives excessive grease/ fat to the dish.
 Beer helps in determining consistency.

Sequence of courses/ items from the gueridon trolley: Most of the courses of French classical menu can
be offered and served from the various trolleys.

Course to be Type of trolley used Flambé dishes

offered from
Gueridon
trolley
Hors -d’ Hors -d’ oeuvres Anguille Fume, Truite Fume, Saumon Fume, Caviar, Melon
oeuvres Frappe, Pate de Foie Gras, Coquetel de Crevettes
Potages or Soup Consommé au Xeres, Consomme Xavier
soups
Oeufs or egg Flambe Oeufs frit, oeufs poche, omelettes du Barry, Omelettes a la
preparations Greccque
Farinaceous Flambe Macaroni a’l Italiene, spaghetti alla Bolognise, Risotto a la
or Pasta Milanaise, Gnoochi ala Parissiene
Poisson Flambe Sole Grille au Meuniere, Sole Poche, Sole Frite, Saumon Poche,
Truite au Bleu, Scampi a la Crème Flambee
Entrée Carving Entrecote Double, Chateaubriand, Porterhouse Steak, Steak
Tartare, Steak Diane, Monkey Gland Steak,
Remove Carving filet de Boeuf Strongnoff, Carre d’Agneau, Selle d’Agneau,
or Releve’ Cuissot de Porc
Roti Carving Poulet Roti, Poussin, Canard Roti, Grouse.

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Legumes Flambé Artichaut
Salade Salad Momosa, Japanese, Nicoise, Russian.
Entremets Sweet / flambé Banana flambé au rhum, Rum Omelette, Strawberry Romanoff
Fromage Cheese Varieties of cheese
Savoureaux Flambe / Hors -d’ Angels on Horseback, Devils on Horseback, Canape’ Diane,
oeuvres Cheese Fritters
Dessert Dessert Apples, Pears, Oranges, Mandarins
Beverages Liquor, liqueur, Depends on types of trolley and flambé trolley is used for
wine , flambé preparing and serving alcohol base coffee.

Hints for carver:

Carver must be familiar and be able to recognize the joint, poultry or game to be carved and bone structure and
muscle fibre of the product being carved. Any bone which makes carving difficult should be removed before
cooking. Always remember:
 Beef and ham are always cut very thin.
 Lamb, pork, mutton and veal are carved at double the thickness of beef and ham.
 Whole medium size chicken should not be dissected more than six pieces and broilers in four pieces.
 Poussin must be offered whole or maximum in two portions.
 Duckling: maybe carved into four/six portions, two legs, two wings and the breasts cut into long strips.
 Cold ham: carved on to the bone from top to bottom in very thin slices.
 Turkey: slice the breast into nice even portions and give each guests a slice of brown meat off the leg
as well as a share of the stuffing.
 Salmon: is first skinned whether it is hot or cold. It is then served in fillets, one from each side of the
bone. Cut slices up to 10cm long and 2.5cm thick.
 Lobster and Crayfish: hold firmly. Pierce vertically with a strong knife and cut with a levering motion
towards tail and head. Hold shell down with a spoon on a dish, slowly lifting out the meat with a fork.
Slice the meat diagonally.
 Boiled beef and pressed meats: cut a shade thicker than roasts and each portion of the former will
include some fat.
 Saddle of Lamb: carved along the loin in long, thickens slices.
 Shoulder of Lamb has an awkward bone formation. Starting from the top, cut down to the bone, then
work from top to bottom, then turn the piece over and work gradually round.

Method of serving a dish at the table:

 Present the dish to the diner and state the name of the dish for example: your chateaubriand sir/ mam
and return to gueridon.
 Ensure hot plates on the trolley with the food.
 Carved or filleted if necessary and placed on diner’s plate and serve accompaniments and side dishes.

Recipes from Gueridon

Steak Diane

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Ingredients: 225 gm Minute steak on a plate , chopped shallots, chopped parsley, fines herbs
,cayenne pepper and peppermill, cruet , 25 gm oil and butter, 25 gm chopped onions, 25 gm
chopped mushrooms, French mustard, Worcestershire sauce , measure of brandy, 100 ml sauce
demi glace.
Cover: Steak knife and Preparation and Service
joint fork – hot joint 1. Enquire of the customer how he/she would like the steak
plate cooked.
Accompaniments: 2. Season the steak with French mustard, cruet, cayenne
English and French pepper and peppermill.
mustard 3. Place some butter and a little oil in the pan and allow
Equipment for melting. The oil will prevent the butter from burning.
Gueridon: Lamp, pan 4. Place the chopped shallots in the pan and sweat without
on an under plate, coloring until cooked.
service spoons and 5. Add a dash of Worcestershire sauce, and then sprinkle
forks, teaspoons, plate with some chopped parsley and fines herbs.
for dirty cutlery and 6. Remove the steak from the pan and place it on a hot fish
flatware, clean plate. Cover with the second plate to keep hot.
serviettes. 7. Sauté the onions and mushrooms in the pan and add more
butter if required. Return the steak to the pan.
8. Add sauce demi glace and Add measure of brandy and
flambé.
9. Serve immediately from the pan on to a hot joint plate at
the table.
10. Coat the steak with the sauce and garnish with chopped
parsley and serve piping hot.
Banana Flambe au Rhum

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Ingredients: 1 firm Banana, 50 ml orange juice, Measure of dark rum, 25 gm. Butter, 25
gm.castor sugar, scoop of vanilla ice cream.
Cover: Sweet spoon and fork and hot sweet plate.
Accompaniments: castor sugar
Equipment for Gueridon: Lamp-pan on an under plate, service plate with service spoon and
fork, spare plate for dirty cutlery and flatware - carving board and a small carving knife (12.5
cm – 5 in. ), spare serviettes.
Preparation and Service:
1. Using a service spoon and fork lift the banana on to a clean serviette. Cut of the end,
taking care not to be cut completely through the skin. Pull back the skin and peel along
the length of the banana. And repeat the process with other end. Place the banana on a
plate and cut lengthwise into two.
2. Place the butter in the pan and melt.
3. Pierce both halves of the banana with a fork to allow the heat to penetrate more quickly.
4. Place the banana round side down in the pan and heat. Baste with the butter occasionally
and then turn the banana over.
5. When golden brown add a little fresh orange juice and blend well. This produces the
sauce and removes the surplus fat from within the sauce. Sprinkle castor sugar and
caramelize and add orange juice and reduce slightly.
6. At this stage place the hot sweet plate with a scoop of ice cream on the table in front of
the guest.
7. When heated sufficiently, flambé with the rum. Sprinkle with castor sugar while flaming
for effect.
8. Serve at the table from the pan on to the hot sweet plates, or serve onto the hot sweet
plates on the flambé trolley.
Cherries Flambé with Kirsch ( Cerises Jubile’)
Ingredients: Portion of cherries (25 Nos.) in syrup in a timbale, 1 Measure of Kirsch or
cherry brandy, 25 gm Castor sugar, 1 scoop of vanilla ice cream.
Cover: Sweet spoon and fork and hot sweet plate.
Accompaniments: castor sugar
Equipment for Gueridon: flare lamp, Suzette pan, Service plate with service spoon and
fork, spare plate for dirty cutlery and flatware, spare serviettes.
Preparation and Service
1. Caramelize sugar in a pan and add the cherries and cherry syrup into the pan and heat.
2. Reduce the cherry syrup to a minimum.
3. Sprinkle with caster sugar to help caramelize the remaining syrup and as an aid to
flambéing.
4. Place the hot sweet plate with the scoop of ice cream on the table in front of the
guest.
5. Add the Kirsch and flambé.
6. Serve at the table from the pan on to a hot sweet plate, or serve on to a hot sweet plate
on the flambé trolley.

Crepe suzette

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Ingredients: 25 gm Castor Sugar, 50 ml Lemon juice, Zest of 2 oranges, 25 gm. Butter, 100 ml
Orange juice, 8 sugar cubes rubbed on the skin of an orange, 1 measure of Grand Marnier, Brandy, 4
thin pancakes, 1 measure of Brandy.
Cover: Sweet spoon and Fork and Hot sweet plate.
Accompaniments: None
Equipment for flambé trolley: Lamp, Pan on an under plate, Service spoon and fork on a service
plate, 2 teaspoons on a side plate, 2 fork on a side plate, Oval flat for a portion of pancakes, Oval flat
with three small sauce boats for the trimmed mixture, orange juice and lemon juice, Brandy and
Liqueur glass on an under plate, a and 2 sweet plates.
Preparation and Service
1. Put sugar on Suzette pan and allow it caramelizes.
2. When golden brown, add the butter. Mix well using the lemon wedge on the end of the fork,
as it adds the flavor and prevent the pan being scratched.
3. Add orange juice and blend well.
4. Add the juice of half a lemon if required- according to taste.
5. Add sugar cubes and allow softening in liquid before crushing them with the end of lemon.
6.
7.
8.
9.
10.
11. Add one measure of Grand Marnier and mix well, stirring with a large fork- taste.
12. Place in the pancakes one at a time, heat well turnover and then fold.
13. During this process the sauce should be reducing all the time and thickening.
14. When the sauce is reduced sufficiently, add the measure of brandy and flambé.
15. Serve on to the hot sweet plate from the pan, at the table.
Rum omelette

Ingredients: Measure of rum, Caster sugar, Omelette

Cover: Sweet Spoon, Fork and Hot Sweet Plate
Accompaniment: Caster Sugar
Equipment for the flambé trolley: silver flat for omelette Lamp, Pan on an under plate, Matches,
Spare plate for dirty equipment, Service spoons and forks on a service plate
Preparation and Service
1. Present the omelette with the aid of a service and fork.
2. Trim the ends of the omelette with the aids of a service spoon and forks.
3. Sprinkle with caster sugar.
4. Pour a measure of rum round the edge of the flat.
5. Heat quickly and light with a match.
6. Serve immediately on to a hot sweet plate at the or on to a hot sweet plate on the flambé trolley.

Concept review questions:

1. Define and trace the history of gueridon. Enlist merits and demerits of gueridon service.

2. State the reasons why gueridon is an example of impulse buying.

3. State 5 types of trolleys used in gueridon operations and write two dishes served from each trolley.
4. Explain why safety, security and presentation is upmost requirement of the gueridon operations in a
upscale restaurant.
5. Search recipe and method of preparation of any four of the following dishes served from the gueridon
trolley:

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  Steak Tartare
 Chateaubriand
 Monkey Gland Steak
 Peches flambées au cognac
 Cocktail de Florida
 Artichaut au Beurre Fondu
 Saumon fume
 Pepper steak

Test Your Knowledge

State True or False

 Gueridon service formally known as Russian service.
 Flambé work was introduced by Henri Charpentier.
 The standard of hygiene is high because of close proximity of the waiter to the customer.
 Banana is flambé with gin in preparing the dish from flambé trolley.
 Ravier is a variety of caviar.
 Chateaubriand is double sirloin steak.
 Grouse roties a la Anglaise is served with Béarnaise sauce and French or English mustard.
 Steak tartare is a chicken preparation.
 Café Irlandaise is flambé with white rum.
 Napper means to coat or mask with sauce.

Project work:

1. Develop two videos of Gueridon service.

2. Check popularity of flambé operations in the hotels and restaurants in the city.
3. Find out the reasons of popularity of show kitchens on flambé operations.

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