French classical menu

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13 course french classical menu sequence

13 course french classical menu sequence

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  • 1. www.hospitalitynu.blogspot.inFRENCH CLASSICAL MENUThirteen course
  • 2. www.hospitalitynu.blogspot.in I- HORS-D OEUVREThey are of spicy in nature in order to stimulate theappetite, the term is accepted as a meaning of variety ofpickled or well seasoned food stuffs . They are eitherserved from a rotating trolley or a tray a small amount ofeach variety being placed on the plate to make up aportion.They are of two types-Classical- all Preplated and cover is item specificGeneral- most of them platter to plate and cover is fishknife and fish fork
  • 3. www.hospitalitynu.blogspot.inCLASSICAL HORS D’OEUVRES- Pamplemousse ( Grapefruit)- This is a citrus fruitCover- Grape fruit cup, doily, under liner, grapefruit spoon/tea spoon. If Grapefruit cup is not present make a lotus fold with a serviette and serve it in it.Accompaniment- caster sugar in sugar dredger Jus( Juice) - Fruit juices like orange juice, pineapple juices, apple juices etc.Cover- Pony tumbler, doily, teaspoon and under liner (quarter plate)Accompaniment-Sweet- Caster sugarTomato juice- Salt n Pepper, Worcestershire sauce, Powdered ginger.
  • 4. www.hospitalitynu.blogspot.inGRAPE FRUIT, GRAPE FRUIT COCKTAIL ANDSPOON
  • 5. www.hospitalitynu.blogspot.in Cocktail de fruits de mer (Sea Food Cocktail)- shellfish like shrimps, lobster etc dressed with cocktail sauce Cocktail sauce- mayonnaise + tomato ketchup Cocktail de crevettes- indicates prawn Cocktail d’homard- indicates lobster garnished with parsleyCover- Sea food cocktail glass, doily, under liner (quarter plate) and teaspoon. In the absence of sea food cocktail glass any short tumbler, like pony tumbler, champagne saucer etc can be used. Huitres( oyster) –Bivalve molluscs served raw in clusters of dozenCover- in a deep plate on a bed of crushed ice, above a cloth napkin on a large plate, one oyster fork or fish fork at an angel of 45° to the cover from the edge of the table on the right hand side.Accompaniments- half a lemon and Oyster cruet set of condiments Caynne pepper- Pepper mill Chilli vinegar Tobasco sauce Brown bread and butter
  • 6. www.hospitalitynu.blogspot.inSEAFOOD COCKTAIL AND HUITRES
  • 7. www.hospitalitynu.blogspot.inEscargots ( snails)- Cover- snail tong on the left side, snail pick on the right side and snails are placed on the snail dish on a bed of crushed ice in a deep plate, above a cloth napkin on a large plate.Melon- there are 4 common varieties Cantaloupe Honey Dew Charentais Water melon (pasteque)Cover- Boat shape cut( melon cup), half plate, doily, fruit fork, fruit knife. If over ripe- serve with dessert spoon to the right of the cover If not very ripe and scooped out- serve with the tea spoon accompanied with caster sugar.
  • 8. www.hospitalitynu.blogspot.inSNAIL, CANTALOUPE, HONEYDEW, CHARENTAIS
  • 9. www.hospitalitynu.blogspot.in Caviare (caviar)- These are roe of sturgeonRoe- processed fish eggsSturgeon- Particular species of fish found in Caspian Sea or black seaTypes- Grainy Caviar Pressed Caviar Grainy caviar can be further classified into- Beluga- white in colour Sevruga- dark in colour Ossetra- Black in colourIt is sold in weight basis. Almas is the costliest among all the caviars which costs 23000 dollar per kg.Cover- Caviar Knife/ Fish Knife on the right side of the cover, caviar pot on a bed of crushed ice in a caviar plate Accompaniment- Blinis/Toast ( blinis is a savoury Russian pan cake made of buckwheat flour), sieved egg yolk, chopped egg white, chopped shallots and segments of lemon
  • 10. www.hospitalitynu.blogspot.inCAVIAR COVER WITH ACCOMPANIMENTS
  • 11. www.hospitalitynu.blogspot.inGENERAL HORS D’OEUVRE: Cover- Fish knife, Fish Fork and Half Plate Salads- dressed or tossed Oeuf Mayonnaise Fish- Anchovies, tuna, prawns, pickled fish, smoked fish etc Meat- Cold cuts, kebab Canapés- one bite sized snacks with a base of bread, toppings and garnish Barquettes/ Tartlets Pate de foie gras- paste of goose liver Pate Maison- chef decides the ingredients
  • 12. www.hospitalitynu.blogspot.in Examples Of Hors d oeuvres are : - Beet root Potato Salad Tomato Salad Fish Mayonnaise Russian Salad The term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes. Examples : - Tortue Claire : - clear turtle soup Consommé julienne : - clear soup garnished with strips of root vegetables Consommé celestine : - clear soup garnished with strips of savoury pancakes. Bisque d homard :- thick lobster- flavored soup Crème de tomates : - cream of tomato Soup a l oignon : - clear onion soup
  • 13. www.hospitalitynu.blogspot.inOLIVIER OR RUSSIAN SALAD: A SALADCOMPOSED OF DICED POTATOES, VEGETABLESAND MEATS BOUND IN MAYONNAISE
  • 14. www.hospitalitynu.blogspot.inII- POTAGE (SOUP)Of two types- Thick/ Crème Thin/ Clear/ Consommé- of two typeso With garnisho Without garnishThick Soup- Cream soup Puree Bisque ChowderCover- Soup Bowl/ Soup Plate, under liner (quarter plate), soup spoon, doily/ paper napkin Examples- Crème de Tomate, Bisque d’homard, Puree of lentils
  • 15. THIN SOUP www.hospitalitynu.blogspot.in With Garnish- consommé brunoise, consommé julienne, consommé Celestine, consommé Florentine, consommé royal, consommé dubarry. Always named after the garnish. Cover-Double handled consommé cup/ soup bowl, doily, under liner (quarter plate), soup spoon Without garnish- Consommé clair, consommé en tasse, consommé en geleeˊ Cover- Double handled consommé cup/ soup bowl, under liner (quarter plate), doily and dessert spoon. Exception is Petit Marmite- it is a beef and chicken consommé garnished with pieces of beef and chicken. Cover- The earthen pot in which it is cooked, under liner and soup spoon Accompaniment- bread is a natural accompaniment to all continental soup. Other accompaniments are Toast, cheese sticks, bread sticks, garlic rolls etc. Bread is always served before the soup in a bread basket or on the side plate.
  • 16. www.hospitalitynu.blogspot.inIII- OEUFSOmelette espagnole-flat omelette with onions, peppers and tomato.Omelette aux tomares- tomato omeletteOmelette aux champignons- mushroom omeletteOmelette fines herbs- savoury omeletteOeuf en cocotte a la crème- egg cooked in its own dish in a bain- marie and garnished with creamOeuf sur le plat bercy- egg cooked in its own dish on top of the stove then finished in the oven; garnished with a chipolata sausage and a thread of tomato sauceOeuf poche florentine- poached egg on a bed of spinach, coated with a cheese sauce and gratinatedOeuf bouille au lard- scrambled egg with bacon
  • 17. www.hospitalitynu.blogspot.inIV- FARINEAUS(PASTA AND RICE DISHES) Spaghetti napolitaine- spaghetti in tomato and garlic flavoured sauce Spaghetti bolognaise- spaghetti blended with minced lean beef in a rich brown sauce Ravioli- noodle type pasta filled with a variety of stuffing, such as chicken, beef and spinach Gnocchi romaine- semolina base Cannelloni- rolls of ravioli paste filled with stuffing as for ravioli
  • 18. www.hospitalitynu.blogspot.inV- POISSONS: The method of cooking and type of fish used may vary to some extent, but will be normally be as follows: - Poached : - Salmon, Trout, Turbout (each with its appropriate garnish and accompanying sauce). Fried : - Whitebait, sole(sometimes) Hot Shellfish : - Lobster, crayfish, Dublin bay prawns. Fish is soft-fibred and tender meat which is easily digested and helps to prepare the appetite for the heavier courses to come. Cover- Fish Knife, fish fork and half plate
  • 19. www.hospitalitynu.blogspot.in Examples of fish dishes are Sole meuniere : - Sole shallow fried in butter. Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets). Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce. Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon. Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.
  • 20. www.hospitalitynu.blogspot.inanchovy Cod fish Crab fish herrings
  • 21. www.hospitalitynu.blogspot.inVI- ENTRÉEEntrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish-Cover- small fork, small knife and half platePopular dishes- Rognon SauteˊBercy- kidney with brown sauce Cotelletes de porc- pork chops Vol au vent au rognon Poulet saute chasseur Kebab oriental Oeuf(egg), riz(rice), farineaux (flour products like pasta) are also included in this course. Exception is spaghetti- cover is half plate, small fork( right side) and dessert spoon (left side)
  • 22. www.hospitalitynu.blogspot.in Examples of this type of dish are : - Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom. Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven. Kebab orientale: - savoury items cooked on a skewer. Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream. Chateaubriand : - double fillet steak grilled.
  • 23. www.hospitalitynu.blogspot.inVII- SORBETS Because of the length of the French classical menu, this course is considered to be the rest between courses It is a mid course of meal. It is the time for the guest to relax. Classically it is a glass of very chilled water flavoured with a few drops of champagne, which is served for the guest to sip it casually. Often strong cigarettes and cigar were also served. It is supposed to rinse out taste buds. Cover- champagne saucer/ pony tumbler, under liner (quarter plate), teaspoon Now a days, rum, brandy, slush, fruit juice are also served for flavouring. The sorbet must therefore be able to counteract the richness of dishes already served and build up the appetite of the dishes to follow. The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an underplate with a teaspoon. At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and sometimes the first speech was given
  • 24. www.hospitalitynu.blogspot.inVIII- RELEVES Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course. Cover- Large knife, large fork and large plate Accompaniments- sauce, bread, vegetables (devoid of potato), potato preparations etcThe main dish will consist any of the following: - Saddle of mutton, baron of beef, boned sirloin, braised ham. Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef. Carre d agneau roti : - roast best end of lamb Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce. Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce
  • 25. www.hospitalitynu.blogspot.inIX- ROTI Roast always contain roast game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish. The latter is placed at the top left hand corner of the cover Cover- large knife, large fork and large plate Accompaniments- sauce, bread, rice, vegetables preparations, potato preparations. If rice is served a dessert spoon is kept on top of the cover
  • 26. www.hospitalitynu.blogspot.inX- LEGUMESAt this stage the balance of the courses is gradually returning from heavy to light. We now have a vegetable dish served only with its accompanying sauce. Such vegetables. Such vegetables are artichokes, asparagus & corn on the cob, with hollandaise sauce( an egg and butter based sauce) or beurre fondue( melted butter) offered separately, in classic functions these legumes may be served on their own as a separate vegetable course.Cover- small knife, small fork and half platLegumes to accompany main course might be Puree de pommes (de terre) : - creamed potatoes Pommes sautees: - potaoes boiled in skins peeled sliced and shallow fried. Pommes Frites : - Deep fried potatoes. Pommes au four: - baked jacket potato Champignons grilles : - grilled mushrooms Choufleur mornay: - cauliflower with a cheese sauce. Haricots verts au beurre: - French beans tossed in butter
  • 27. www.hospitalitynu.blogspot.inHaricotvert celery artichaut
  • 28. www.hospitalitynu.blogspot.inXI- ENTREMETSThe sweet may be hot or cold.Two types-1. General- All continental sweet preparation excepting ice-cream Cover- Dessert plate, dessert fork and dessert spoon Examples- custard, puddings, gateaux etc2. Ice Cream- Plain- chocolate, strawberry, vanilla,etc Cover- Ice cream cup, under liner (quarter plate), doily and ice cream spoon Parfait- truity fruity, chocolate fudge etc Cover- parfait glass, parfait spoon, under liner(quarter plate), doily Souffles, crepes(pancakes), coupes(ice cream dishes)Other examples:- Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy. Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor. Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream. Bombes : - various Ice cream sweets.
  • 29. www.hospitalitynu.blogspot.inXII- SAVOUREAUX / FROMAGE Savouries may take the form of savoury items served hot on toast or as a savoury souffle. This course is inducted in order to change the taste of the sugar palateMeat Savoureux Preparation of kidney, liver of mutton or chicken served Cover- small fork, small knife and half plate Examples- Angels aux Cheval (oyster rolled in bacon and grilled), Diables aux cheval ( prunes rolled in bacon and grilled), canapés dianeFish Savoureux Fish preparation like Tuna sur Croute ( tuna served on toast), IvanHoc ( creamed haddock on toast) Cover- Fish knife, fish fork and half plate Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated. Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast. Champignons sur croute: - mushrooms on toast.
  • 30. www.hospitalitynu.blogspot.inFROMAGESAll type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.Cheddar hard EnglandEdam hard HollandBrie soft FranceDemi-sel soft FranceCaerphilly semi-hard WalesRicotta Fresh Italy
  • 31. www.hospitalitynu.blogspot.inXIII- DESSERTSAll forms of Fresh Fruits and nuts may be served accompanied by castor sugar and saltFruit basket or stand is provided Cover- Half plate, fruit/small knife, fruit/ small fork Essential accompaniment- sugar dredger (caster sugar) Exception- Raisins Frais (grapes)- half plate, Grape scissors, bowl of water to rinse the grapes, doily, under liner( quarter plate) for the bowl and scissor and finger bowl.
  • 32. www.hospitalitynu.blogspot.inBEVERAGES Coffee: - Cona, Cafetiere, Iced, Filter, Speciality, Decaffeinated. Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe Always remember that while compiling menus beverages are not counted as a course. CHASING- An alternative sip of coffee and alcoholic beverage is taken LACING- Coffee is laced with alcoholic beverage and sipped
  • 33. www.hospitalitynu.blogspot.in THANKS FOR READINGwww.hospitalitynu.blogspot.com