In the 19th century it was popular to dine ”à la russe” inspired by the Russian Diplomat Prince Borisovitch Kourakines pioneering dinner at his home just outside of Paris, in the beginning of the century. His guests were used to elegantly set tables ”à la fracaise” - were you had all dishes in a special patter on the table so the guests could serve themselves - but this time they were welcomed by something new. They walked in to a dining room with a beautiful table filled with flowers in a centered jardiniere, candelabras and dishes with fruit. When the guests were seated they were surprised by waiters that served the food at the table, warm and prepared on the dinner plate in the kitchen. To have the food warm obviously did a lot for the experience of the flavors in the food.

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