The term table d'hôte comes from a time when travellers in inns simply ate whatever the host («hôte») served at his table – at a fixed price, with no choice. Today, table d'hôte stands for a menu concept in which the kitchen sets a complete, usually multi-course sequence and all guests receive the same or a very small selection. The price is flat per person and covers the stated courses.
The difference from à la carte is central: à la carte, the guest freely chooses individual dishes and pays for each course separately; with table d'hôte, the host makes the selection and the price is fixed. The advantage for the guest is predictability and often better value, because the kitchen can calculate with fixed quantities. The advantage for the establishment: simple logistics, little food waste, a well-rounded culinary flow. Today the principle is often found in private «tables d'hôtes» (a guest table at host families or agritourism farms), at themed evenings, in small chef's-table concepts and in group or banquet menus.
For whom and when: table d'hôte suits those who want to be surprised, sociable group evenings, events with many guests (weddings, company dinners) and authentic, home-made cuisine, e.g. in the countryside. Price depends heavily on the concept: in Switzerland the range runs from around CHF 40–70 for a simple multi-course table d'hôte menu up to CHF 100 and more for more elaborate concepts (guide values, no guarantee).
What to watch for: because the menu is fixed, allergies, intolerances and vegetarian or vegan requests must be registered in advance – reservation and pre-ordering are often mandatory. Clarify how many courses are included and whether drinks are part of the flat price (usually not). Not to be confused with the simple «daily menu» (menu du jour): table d'hôte is more of a deliberately curated, often evening full menu than a quick lunch dish.