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
The Carte Organisation The Carte Organisation The Carte Organisation was a putative organ of French resistance during the Second World War. It was the brainchild of André Girard, an artist who claimed to have at his command a secret army of hundreds of thousands of would-be "résistants" waiting to rise against the Germans once they were properly armed and led. Girard's 'secret army' existed mainly on paper and in the minds of a community of artists, musicians and students in the French Riviera. Realistically, the organisation extended no further than the group of people around Girard and his deputy Henri Frager, plus some