french classical menu

1. 17 COURSE FRENCH
CLASSICAL MENU
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2. Are spicy in nature in order to stimulate the
appetite for the dishes that are to follow in the
course.
In recent years, hors d’oeuvres have gained
popularity and now appear on most of the menus
in modest eating places.
Served from a rotating trolley or a tray a small
amount of each variety being placed on the plate to
make up a portion.
Hors d’oeuvre:
Appetizer.
Examples
Beet root, Potato Salad, Tomato Salad, Fish
Mayonnaise, Russian Salad

3. Potage / Soup
Soup also acts as an appetizer for the further
courses to come. Soups like clear
soup(consommé) and the other thick soup (crème,
veloute, puree) are served during this course.
Although it must be noted that the clear soup is
always placed first on the menu.
Examples of Potage
clear soup garnished with strips of root
vegetables

4. Oeuf / Egg
Oeufs are dishes made from eggs. There are
many styles of cooking and preparation of
eggs such as boiled, en cocotte, poached, or
scrambled. This course is not included in the
dinner menu.
Flat omelet with onions, peppers, and
tomatoes
Examples of egg dishes are:

5. Farinaceous /
Farineaux /
Pasta or Rice This is Italy's contribution to the courses of
the menu. It includes different kinds of rice
and pasta. Pasta dishes are spaghetti,
lasagne and gnocchi. There are more than
200 varieties of pasta. The ingredients, size,
shape and colour determine the type of
pasta.
Spaghetti Napoli time – spaghetti in a
tomato- and garlic-flavored sauce.
Examples of farinaceous dishes are:

6. Poisson / Fish
Poisson is a dish made from fish. Fish, being soft-fibred,
prepares the palate for the heavier meats that follow.
Ideal fish for dinner menu compilation are Sole, Salmon,
Halibut, Escallops, etc. Rarely seen on a menu for the
evening meal are Cod, Bass, Haddock, Brill, Hake, and
Plaice.
Sole meuniere : - Sole shallow fried in butter.
Sole Colbert: - Sole, flour, egg, and breadcrumbed and
deep-fried. (fillets).
Examples of fish dishes are:

7. Entrée / Entree The First in the meat course Entrées 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
relieve 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.
Poulet salutes chasseur: - saute chicken in a rich brown
sauce flavored with tomatoes and mushrooms.
Supreme de volaille sur cloche – breast and wing of
chicken cooked under a cover in oven.
Examples of this type of dish are

8. Sorbet / Sorbet
Because of the length of the French classical menu, this
course is considered to be the rest between courses. It
counteracts the previous dishes and rejuvenates the
appetite for those that are to follow. It is water and
crushed ice slush flavored as a rule with champagne and
served in a glass.
Lemon Sorbet
Champagne Sorbet
Calvados Sorbet
Examples of sorbet

9. Releve / Joints
This is the main meat course on the menu, 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.
Contrefilet de boeuf roti a l anglaise : - boned and roasted
sirloin of beef.
Carre d agneau roti : - roast best end of lamb
Some Examples of Releve:

10. Roti / Roast
At this stage, the balance of the courses is gradually
returning from heavy to light. Roast always contains roast of
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.
Roast chicken
Braised duck
Roast quail
Example of Roti

11. Legumes /
Vegetables
We now have a vegetable dish served only with its
accompanying sauce. These are vegetable dishes that can
be served separately as an individual course or may be
included along - with the entrée, relevé or roast courses.
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
Examples of Legumes

12. Various types of salads are served during this
course.
Examples of salades are
Salade francaise : - lettuce, tomato, egg, & vinaigrette
dressings.
Salade vert: - Lettuce, watercress, cucumber, and green
pepper.
Examples
Salades / Salad

13. Buffet Froid / Cold Buffet
In this course, Chilled meat(small) pieces are
served.
Examples of cold buffet items are:
Poulet roti: - Roast chicken
Ham in Parsley Aspic (Jambon Persillé)
Canon Roti: - Roast Duck
Mayonnaise d hommard: - lobster mayonnaise
Examples

14. Entremets on a menu refers to desserts. This could
include hot or cold sweets, gateaux, soufflés or ice
cream.
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.
Examples
Entremets / Sweets

15. Savoureux /
Savory
A dish of pungent taste, such as anchovies on toast
or pickled fruit. They are saved hot on toast or as
savory soufflé. Welsh rarebit, Scotch woodcock,
Canape Diane are some of the examples.
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.

16. Fromage / Cheese
Fromage is an alternative to the outdated savoury course, and
may be served before or after the sweet course. It is usually
served with butter, crackers and occasionally celery.Gouda,
Camembert and Cheddar are some examples of cheese.All
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 England
Edam Hard Holland
Brie Soft France
Demi-Sel Soft France
Ricotta Fresh Italy

17. Dessert / Cut Fruits & Nuts
Dessert is a course that typically comes at the end
of a meal. All forms of fresh fruit and nuts may be
served in this course. Common desserts include
cakes, cookies, fruits, pastries, and candies.
All forms of Fresh Fruits Platter
All forms of Dry Fruits nuts may be served
accompanied by castor sugar and salt
Examples

18. Boissons / Beverage
All types of hot or cold beverages, Tea, Coffee, etc.
are served. Always remember that while compiling
menus beverages are not counted as a course.
Coffee: Cafetiere, Iced, Filter, Speciality,
Decaffeinated.
Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange
Pekoe
Examples

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clarifications.
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