Service à la Russe and the Modernization of Restaurant Service (1810-1920)

1. Grimod criticizes large display-style table service

   Jan 1, 1804Labels: Grimod de

   • Service Russe

2. Kurakin stages early “à la russe” dinners in Paris

   Jan 1, 1810Labels: Alexander Kurakin

   • Service Russe
   • Kurakin

3. Kurakin survives the Schwarzenberg ball fire

   Jul 1, 1810Labels: Alexander Kurakin, Schwarzenberg ball

   • Kurakin

4. “Flying plates” support hotter, timed serving

   Jan 1, 1820Labels: Assiettes volantes

   • Service Russe

5. Service à la russe gains elite popularity

   Jan 1, 1829Labels: Elite hosts

   • Service Russe

6. Carving and portioning shift toward the sideboard

   Jan 1, 1839Labels: Sideboard

   • Service Russe

7. Dubois and Bernard codify service “applied” to à la russe

   Jan 1, 1856Labels: Urbain Dubois, mile Bernard

   • Dubois Bio
   • Service Russe

8. Victorian Britain popularizes Russian-style service guidance

   Oct 1, 1861Labels: Isabella Beeton

   • Beeton
   • Service Russe

9. Large luxury hotels accelerate professional service standards

   Aug 6, 1889Labels: Savoy Hotel, C sar

   • Savoy

10. Escoffier advances station-based kitchen organization

    Jan 1, 1890Labels: Auguste Escoffier

    • Brigade
    • Springer Escoffier
    • Springer Myth

11. Service à la française fades from elite restaurant practice

    Jan 1, 1890Labels: Service la

    • Hertzmann
    • Service Fran aise

12. Ritz Paris opens with Escoffier shaping kitchen operations

    Jun 1, 1898Labels: Ritz Paris, C sar

    • Ritz Paris
    • Escoffier Museum

13. Escoffier publishes Le Guide Culinaire

    Jan 1, 1903Labels: Le Guide, Auguste Escoffier

    • Guide Culinaire

14. The Ritz London opens, reinforcing international luxury service norms

    May 24, 1906Labels: Ritz London

    • Ritz London

15. Guéridon service grows from Russian-style sequencing

    Jan 1, 1920Labels: Gu ridon

    • Gueridon