Carte du jour is French for menu of the day: a list of special dishes prepared for that day, offered alongside or instead of the printed menu. It lets chefs respond to market availability, seasonal gluts, and inspiration, featuring whatever is freshest. For diners it promises novelty and often good value, since dishes built around the day’s best ingredients can be priced keenly. The practice demands flexibility in the kitchen and clear communication to front-of-house staff about ingredients and allergens. It sits between the fixed menu and the tasting menu, combining spontaneity with the structure of a written offer.