made this presentation on Legumes(Vegetables) in 2nd semester of my BSc. in Hotel & Hospitality Administration under the Subject Food and Beverage Service.

1. Légumes
5/15/2015 Topic: Légumes Made By: Himanshu Sachar & Jagdish Hada 1

2. What is Légumes?
Légumes is a French word which
means “Vegetables”.
In food and beverage reference,
Légumes is a part of the “French
Classical Menu”.
• 8th course in an 11 course menu.
• 10th course in a 17 course menu.
• Comes before Entremets and
after Rotî.
5/15/2015 2Topic: Légumes Made By: Himanshu Sachar & Jagdish Hada

3. Importance
• The meal becomes lighter
again.
• Adds fiber, minerals and
vitamins.
• Is the main dish in a
vegetarian menu.
• Is the side course in a full
French classical menu.
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4. Cover
• As a side course
A half plate with a small fork and
a small knife.
• As Main Course (Vegetarian Meal)
A full plate with a large fork and
a large knife.
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5. Accompaniments
Legumes are generally
accompanied by a butter
based or an egg based
sauce like mayonnaise,
hollandaise, béchamel,
cheese etc.
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6. Examples/Dishes
• Chou Fleur Mornay
Cauliflower baked with a
cheese sauce.
• Pommes Sautees
Potatoes boiled in skins
peeled sliced and shallow
fried.
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7. • Pommes au Four
Baked jacked potatoes.
• Haricots Verts au Beurre
French beans tossed in
butter.
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8. Thank
You
5/15/2015 8
Eat Healthy
and Tasty!
Topic: Légumes Made By: Himanshu Sachar & Jagdish Hada