Question For Food Professionals...

[fyfas]

...from a non-professional:

This is coming from a thread on another site, would anyone know the name for the "dome" used to cover plates and retain temperature when serving entrees in very formal (European ?/French ?) restaurants ? Use was far more common in "better" restaurants years ago than today.

I believe the domed cover has a French name though I'm not sure. Any help will be greatly appreciated.

Bob Sherwood

[ShawtyCat]

Hello Bob,

Welcome to ChefTalk.

I am sure you are talking about this:



I thought it was just called a domed serving cover but I am someone here can help with the french term.

Jodi

[fyfas]

That is what I'm asking about, it's just that I have a vague recollection of a French name, possibly beginning with a "ch"; but then, maybe senility is setting in.

Anyway, thanks for the photo. Kind've glad they are no longer used much anymore.

Bob

[alexia]

Could it be "chauffe-plat" (hot plate) or something similar?

[thebighat]

Is it cloche? Something served sous cloche?

[Suzanne]

TBH, you win the prize! (whatever it is)

Once you said it, I checked in Larousse, and by george, you've got it.

[ShawtyCat]

See! I told you they would know! What a wonderful bunch they are! Plus pictures help get the brain juices going. And I learned something today. Thank you BOB!

Jodi

[Isa]

It is a cloche.


A chauffe plat is to keep food warm.

[fyfas]

THANKS ALL !!!

I've been lurking and learning from all for a while but you really came through today. Thanks again !

Bob

[thebighat]

I've always wanted to eat ris de veau a la financiere sous cloche. Someone please make it for me. Thank you in advance.

[cape chef]

TBH,
If you ever in Connecticut, email me.

I'll me glad to prepare riz de veau for you.

But don't get any silly ideas!!