Which term describes a menu that changes daily and uses leftovers and food bargains?

The term "du jour" refers specifically to a menu that features dishes prepared and offered on a daily basis, often based on current food availability, including leftovers and seasonal bargains. This flexibility allows chefs and establishments to create offerings that reflect what is fresh and economical, catering to both creativity in the kitchen and cost-effectiveness.

This approach supports sustainability by minimizing food waste and taking advantage of the best possible prices for ingredients. As a result, "du jour" menus can change frequently, providing variety and excitement for diners while optimizing the use of available resources.

In contrast, an a la carte menu allows items to be ordered separately, and a fixed menu features a set selection of dishes that does not change frequently. A table d'hôte menu typically offers a fixed number of courses for a set price, but unlike a du jour menu, it does not focus on the daily availability of items or use of leftovers.