The breakfast table must be laid simpler, although with as much care and taste as for all other meals; naturally there is less ceremony to be observed for a breakfast, the simplicity of the bill of fare and wines rendering it far easier to serve. The hors-d'oeuvre and fruit may be placed on the table, and when a dressy appearance is desired, flowers or high cold pieces, such as meat pies, chaufroids, aspics, trout or salmon, may also be added.

The service for the wines and cooking is exactly the same as for a dinner.