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Dinner for One, also known as The 90th Birthday (German: Der 90. Geburtstag ), is a television comedy sketch that is repeated every New Year's Eve in several European countries. The two-hander sketch was originally written by British author Lauri Wylie for the theatre.
The origin of the meaning (for French speakers) is that at a table d'hôte (literally "table of the house" or "table of the host"), unlike at a full-service purpose-built hotel, all patrons eat together at the host's table, whatever the family have prepared for themselves (typically traditional regional dishes).
Most tables are composed of a flat surface and one or more supports (legs). A table with a single, central foot is a pedestal table. Long tables often have extra legs for support. Dinner table and chairs. Table tops can be in virtually any shape, although rectangular, square, round (e.g. the round table), and oval tops are the
Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price").
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
O'Connell opened his restaurant in 1978. The self-taught chef, who learned with the help of Julia Child's "Mastering the Art of French Cooking," aspired to bring fine dining to the American ...
Carom billiards, also called French billiards and sometimes carambole billiards, is the overarching title of a family of cue sports generally played on cloth-covered, pocketless billiard tables. In its simplest form, the object of the game is to score points or "counts" by caroming one's own cue ball off both the opponent's cue ball and the ...
The meal was divided into two, three or four courses, "removes" or "services": soup and fish; meat entrées; and desserts, all with various side dishes. A supper, long after the main dinner, might just have one course, plus dessert. [5] [6] Each course included a variety of dishes, all set at the same time at the table. Guests served themselves ...