desservis

Desservis is a term used in hospitality and culinary arts to denote the service of desserts as a distinct course of a meal. It encompasses the preparation, presentation, and delivery of desserts, as well as the accompanying tableware and timing. The word likely derives from dessert and service and is used especially in Dutch-speaking and some European hospitality contexts.

Definition and scope: In formal dining, desservis covers the selection and plating of desserts, the coordination between kitchen and front-of-house to ensure timely delivery after the main course, the service technique at the table, including clearing, portioning, and plating, and the serviceware and beverages associated with dessert, such as dessert forks, spoons, glassware for dessert wines, and coffee or liqueur pairings. The term can refer to either plated desserts presented at the table or self-service stations in more casual settings.

Practice and variants: In hotels and banquet operations, desservis is often carried out by a dedicated dessert station, cart, or pass. In some restaurants, it is a singular plated dessert course served by the same service team responsible for previous courses; in others, desserts may be offered as a buffet or self-serve option, depending on service style.

Regional usage and terminology: The form desservis is more common in Dutch and Belgian hospitality literature; English sources typically use "dessert service" or "dessert course service."

See also: Dessert, Table service, Course service, Hospitality management.