For diners
Remember every meal exactly as it was served.
Log a dinner and Cartelier matches it to the menu that was actually on the table that night. Your journal keeps the dishes, the wine, the people who cooked and the date, and it rests on the same record the archive keeps.
Free. Private to you. 1401 menus already preserved to match against.
How a meal is logged
1
Choose the house and the night
Pick the restaurant or bar from the archive and the date you were there. If you are at the table, it is tonight.
2
Pick what you ordered from the menu that was served
When that night's menu is preserved, the courses and the list are already there, in the kitchen's own words. Tap the ones you had. Anything off-menu can be written in.
3
Keep it
The meal joins your journal with its date, its dishes and drinks, and the people who were in the kitchen that night. It is private to you.
What the journal keeps
A dining diary usually keeps a star rating and a blurry photo. This one keeps the document.
The dishes as the kitchen wrote them
Not a photo of a plate and a guess at its name. The course, its description and its supplement, exactly as the menu printed them.
The wine as the list printed it
Producer, cuvée, vintage. A bottle you had in Charleston is the same bottle on the producer's page in the archive.
The people in the kitchen that night
Chefs and sommeliers are credited where the menu names them, so a meal remembers who cooked it even after they move on.
Every house, in one place
The dishes you have had across restaurants, the houses you return to, and the ones you have been meaning to try.
If the night isn’t in the archive yet
You can still log the meal and write in what you had. Better, photograph the menu before it is cleared. A contributed menu is preserved with its date and source, your visit is matched to it, and the next person who ate there that night finds it waiting.
Start with the last meal you remember.
An account is free. Your journal is yours, on iPhone, iPad and the web, and nothing in it is published.