À la carte is a French menu term meaning “according to the menu.” It describes a menu in which dishes are listed and priced individually, allowing guests to choose their own combination of courses. It contrasts with a table d’hôte or prix fixe menu, where a set number of courses or choices are offered for one fixed price.
Guests select individual dishes from the menu, and each item has its own selling price. They may order a starter, main course, side dish and dessert in any combination permitted by the restaurant. The kitchen must be prepared to produce a range of menu items throughout service, often with different preparation times and station requirements.
À la carte service requires well-organised mise en place, clear station responsibilities, accurate POS setup and consistent portion control. Menu size, ingredient overlap, prep levels and ticket flow affect labour and food cost. A large à la carte menu can increase inventory and preparation demands if dishes do not share ingredients or components.
Example: a bistro may list French onion soup, steak frites and crème brûlée as separate dishes, each with its own price. Guests can order one, two or all three.
À la carte prices each dish separately. Table d’hôte offers a set meal or limited selection for one price. Prix fixe is commonly used for a fixed-price menu with a defined number of courses or choices.
Chef’s tip: control à la carte complexity by sharing mise en place and ingredients across dishes while keeping the menu clear and distinct for guests.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
