Table d’hôte is a French menu term for a set meal offered at a fixed price. The menu usually includes a defined number of courses, with either no choice or a limited selection within each course. It contrasts with an à la carte menu, where dishes are priced individually.
A restaurant offers a complete meal for one price, often including a starter, main course and dessert. Guests may be able to choose between a small number of options, but the structure and price are set by the restaurant. The format is common for hotel dining, group meals and some traditional restaurants.
Example: a restaurant offers a three-course table d’hôte menu for $45, with a choice of soup or salad, one of two main courses and a dessert.
Table d’hôte describes a set meal at one price, often with limited choices. À la carte prices each dish separately. Prix fixe is commonly used for a fixed-price menu with a defined number of courses or selections; in many contexts it overlaps with table d’hôte.
A set menu can simplify purchasing, mise en place, production planning and service timing. It can also help control food cost and labour by limiting the number of dishes and variations. The menu should still account for dietary needs and allergen communication.
Chef’s tip: design the menu around shared ingredients and preparation steps, while keeping enough choice to meet the guest’s expectations.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
