À la carte À la carte In restaurants, à la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to "table d'hôte", where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu". The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered "à la carte". The earliest examples of "à la carte" are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial
Rupert D'Oyly Carte to persuade Bonnaure to join him, and compared the younger Carte's audacity with his father's coup in securing Paris's most famous "maître d'hôtel", M. Joseph, a few years earlier. Between 1906 and 1909, Helen Carte, Rupert's stepmother, staged two repertory seasons at the Savoy Theatre. Directed by Gilbert and received with much success, they revitalised the D'Oyly Carte Opera Company, which had been in decline after Richard D'Oyly Carte's death. In 1912, when theatre censorship was under discussion in Britain, Carte was strongly in favour of retaining censorship, because it gave managements complete certainty about what they could or could