Carving before the guest

Carving before the guest refers to the act of cutting a whole piece, leg of lamb, poultry or rib of beef, at the guéridon or on a sideboard, in full view of the client. The waiter holds the piece with a carving fork and cuts even slices with a slicing knife. Inherited from the grand tables of the nineteenth century, this gesture showcases the quality of the piece and the skill of the dining room, before a careful plating.