Table d'hôte

Table d'hôte contrasts with à la carte, where customers may order any of the separately priced menu items available.

[citation needed] This practice of serving a set meal at a collective table became the most common way of dining in public in Paris until the development of the restaurant.

Places which offered tables d'hôte sometimes also allowed à la carte ordering.

It usually includes several dishes to pick in a fixed list: an entrée (introductory course), a main course (a choice between up to four dishes), a cheese, a dessert, bread, and sometimes beverage (wine) and coffee all for a set price fixed for the year between €15 and €55.

[5] In Belgium, restaurants in the medium to high price range tend to serve menus where the customer can compose a menu from a list of entrees, main courses and desserts.

However combined in a three-, five-, or seven-course menu, they will be served at a fixed pricing that is usually €10–15 cheaper than when ordered separately.

The main course consisting of rice or roti (flat bread) and assorted side dishes and vegetables is arranged on a large plate.

[8] The phrase omakase (お任せ), literally 'I leave it up to you', is also similar and means the customer lets the chef select and serve the meal.

In Italy, many restaurants offer a fixed-price menu (menù a prezzo fisso) at lunch on weekdays.