Cloche

A cloche (French cloche — “bell”) is a dome-shaped cover placed over a plate with a dish. It takes its name from its characteristic shape resembling a bell. In the restaurant trade the cloche serves several functions at once — practical, aesthetic, and theatrical.

Practically the cloche keeps a dish hot on the way from the kitchen to the table and protects it from draughts and dust. But the real magic is revealed in the striking presentation: waiters often bring several covered plates and lift the cloches in unison before the guests, presenting the dish at its best — a gesture that has become a symbol of refined service. An especially spectacular device is the smoke cloche: aromatic smoke (from smouldering wood chips, rosemary, or tea) is released under the dome before serving, and when the cover is lifted it rises in a cloud over the dish, wreathing it in aroma and turning the presentation into a little spectacle. Cloches are made of metal (often steel or silver) or glass. It is not merely tableware but a tool for creating impressions, part of the culture of haute gastronomy.