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
Carte Bleue and commonplace to get a CB Visa card that operates outside France. Carte Bleue was, technically speaking, the local Visa affiliate. Carte Bleue started in 1967, associating six French banks: BNP, CCF, Crédit du Nord, CIC, Crédit Lyonnais, and Société Générale. Combined Visa cards have existed since 1973 under the name "Carte Bleue Internationale", changing to "Carte Bleue Visa" in 1976. From 1992 on, all Cartes Bleues / CB have been smart cards. When using a Carte Bleue at a French merchant, the PIN of the card must be used, and a microchip on the card verifies and authenticates the