"Garcon's Special Item - Passé Tray"
Starting from this episode, waiter Yamaguchi will be introducing the specialties and ways to enjoy French cuisine at the Loire restaurant.
As you all know, there are two types of French restaurants: "cafes," "brasseries," and "bistros," which serve home-style and regional cuisine in a casual atmosphere, and "restaurants" and "grandes maisons," which are high-end or ultra-high-end establishments, depending on the style and type of the restaurant.
Restaurant Loire aims to provide food and service worthy of a "restaurant" and a "grande maison", but it is also a French restaurant where you can enjoy the food in a relaxed atmosphere.
This time, we'll start by talking about the tools that we waiters use on a daily basis...
We call the silver platter with handles that carries delicious food from the kitchen to the customer's table a "passé tray." The word seems to originate from the French word "Passer," which means "to pass through." In fact, at Restaurant Loire, there is a slight distance between the kitchen and the customer's seat, so one of the waiters' priorities is how to serve the food calmly and briskly when placing it on the heavy passé tray and delivering it to the customer. If you are interested, please contact a waiter.
You may also hear the waiter's voice while you are enjoying your meal. This is a voice that is used by the waiter to inform the staff of your table number and the order of your dishes in French when bringing the food, and this is also based on the waiter's tradition.
By the way, garcon refers to a male waiter, while a female waiter is called a servuses.
Next time, Garcon Yamaguchi will be introducing us to the special features and ways to enjoy the restaurant Loire.
Restaurant "Loire"
Garcon Tomohiro Yamaguchi