A la carte menu

['a la carte', 'carte']

The a la carte menu is the service formula by which each dish is ordered individually by the guest, freely choosing starter, main course, cheese and dessert. The menu presents all available dishes with their individual prices. A la carte service has receded in three star tables since the 2010s in favour of the tasting menu but persists in several houses attached to choice flexibility: Pierre Gagnaire, Helene Darroze at The Connaught, Bocuse Lyon (until 2024). A la carte service requires a wider mise en place in the kitchen and more delicate food cost control (Source: MICHELIN Guide France, 2026).