The word was introduced into France during the first half of the 19th century and is used for a cold buffet served at a reception where a large number of guests have to be catered for, often standing up. In addition to canapés, a lunch of this type consists of cheese, fruit, petits fours, chilled puddings and a few large dishes, such as chaud-froid of chicken, fish in aspic and cold hams. There is also the introduction of the word déjeuner, meaning "lunch", when working with a lunch menu. However according to its etymology, that word originally meant the first meal of the day, comprising essentially bread, soup and even wine. Nowadays in France it is eaten generally at about 12:30 PM to 1:00 PM. It is often a quick and light meal, although in the professional sphere, it has become more substantial as the "business lunch". The introduction of the midday déjeuner dates from the French Revolution. Until that time, the midday meal was called dîner. But because the session of the constituent Assembly began at midday and finished about 6 P.M. dinner had to be eaten at the end of the afternoon.
