Question For Food Professionals...

Discussion in 'Professional Chefs' started by fyfas, May 17, 2002.

  1. fyfas

    fyfas

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    ...from a non-professional:

    This is coming from a thread on another site, would anyone know the name for the "dome" used to cover plates and retain temperature when serving entrees in very formal (European ?/French ?) restaurants ? Use was far more common in "better" restaurants years ago than today.

    I believe the domed cover has a French name though I'm not sure. Any help will be greatly appreciated.

    Bob Sherwood
     
  2. shawtycat

    shawtycat

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    Hello Bob,

    Welcome to ChefTalk.

    I am sure you are talking about this:

    [​IMG]

    I thought it was just called a domed serving cover but I am someone here can help with the french term.

    Jodi
     
  3. fyfas

    fyfas

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    That is what I'm asking about, it's just that I have a vague recollection of a French name, possibly beginning with a "ch"; but then, maybe senility is setting in.

    Anyway, thanks for the photo. Kind've glad they are no longer used much anymore.

    Bob
     
  4. alexia

    alexia

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    Could it be "chauffe-plat" (hot plate) or something similar?
     
  5. thebighat

    thebighat

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    Is it cloche? Something served sous cloche?
     
  6. suzanne

    suzanne

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    TBH, you win the prize! (whatever it is)

    Once you said it, I checked in Larousse, and by george, you've got it.
     
  7. shawtycat

    shawtycat

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    See! I told you they would know! What a wonderful bunch they are! Plus pictures help get the brain juices going. And I learned something today. Thank you BOB! :D :bounce:

    Jodi
     
  8. isa

    isa

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    It is a cloche.


    A chauffe plat is to keep food warm.
     
  9. fyfas

    fyfas

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    THANKS ALL !!!

    I've been lurking and learning from all for a while but you really came through today. Thanks again !

    Bob
     
  10. thebighat

    thebighat

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    I've always wanted to eat ris de veau a la financiere sous cloche. Someone please make it for me. Thank you in advance.
     
  11. cape chef

    cape chef

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    TBH,
    If you ever in Connecticut, email me.

    I'll me glad to prepare riz de veau for you.

    But don't get any silly ideas!!:D