Which sequence defines the modern service à la russe structure?
Answer
*Hors d'oeuvres*, starter, main course, and dessert.
The structure of modern meals has largely been streamlined by the adoption of *service à la russe*, which emphasizes sequential plating rather than the simultaneous presentation found in older styles like *service à la française*. This modern standard clarifies the sequence of events for the diner. The sequence moves logically, beginning with *hors d'oeuvres* served prior to seating or while guests are settling. This is immediately followed by the dedicated first plated dish, the starter. After the starter, the main course is presented, culminating the primary savory portion of the meal, and finally concluding with the dessert.
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