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A history of the table "Flambee" and carving work station - Suzette pancakes - Grilled chicken - Leg of lamb - Cutting of citrus fruits  - Trout - Hake slice Serving rules to be respected Wine service French wine regions  -Loire valley -Champagne -Alsace

Fine dining restaurant market - 3 stars restaurants - 3 stars French chefs Professional material "Flambee" and carving work station -"Jubilee" cheries - Roasted chicken - Saddle of lamb - European fruits Presentation of French fine dining today's cuisine How to organize a fine dining restaurant

How to set a table "Flambee" and carving work station - Flambed bananas - Duck - Turkey - Sole - Turbot - Sea Bream Cold preparations in front of the guest - Tartar steak  - Caesar salad - Shrimp cocktail  How to organise a banquet function French cheeses  Preparing an assortment of cheeses

Table flower decoration "Flambee" and carving work station - Flambed peaches - Pigeon - Rib of beef - Sea bass Table arts Silverware Glasses Plates Dishes Small material The linen Hot drinks service station Tea Coffee Chocolate Infusions How to take the order correctly

Presedence and protocol  Napkin folding  Selling in the restaurant  Handling complaints  Carving work station - Pepper steack  - Kidneys "Baugé" - Pineapple slicing - Smoked salmon slicing Wine tasting Wine language French wine regions  -Bordeaux  -South-west -Côtes du Rhône -Beaujolais Decanting technique

The different forms of service in the restaurant Harmony between foods and wines Carving work station - Ham slicing - Lobster cutting - Crawfish cutting - Sole - Salmon "en bellevue" Wine making process French wine regions - Burgundy  - Savoie - Jura - Provence - Corsica Wine purchasing Wine conservation The service of cigars