Which historical service style featured multiple dishes presented simultaneously per course?
Answer
Service à la française.
Service à la française, prevalent during the 16th to 19th centuries in France, was characterized by its abundance and simultaneous presentation. Within each defined course, all available dishes were placed on the table at once, and guests selected what they wished to eat from the array presented. This contrasts sharply with the sequential, individualized plating style that later became dominant.
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