Russian service

Russian service designates the service of dishes plated in the kitchen and brought directly to the guest's plate by the servers, without prior presentation of the whole dish. It progressively imposed itself in France in the 19th century, notably after Prince Kourakine's introduction in 1810, and replaced French service in most restaurants. Russian service allows faster dish rotation, temperature coherence and controlled plating. Almost all modern three star tables practise Russian service, sometimes adding complementary in-dining-room finishing gestures (Source: MICHELIN Guide France, 2026).