Escoffier preferred the older traditions of serving all foods at one time; that way each guest could share among the many plates.

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Escoffier was a proponent of the "service à la russe" (service in the Russian style) where dishes are served sequentially, one after the other, rather than all at once, which is known as "service à la française" (service in the French style).

Escoffier Preferred the Older Traditions of Serving All Foods at One