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1. Food service
Kannan
ohmikans@gmail.com

2. 5-course menu
• A five course menu is as following...
Appetizer course
soup course
Salad course
main (meat) course
Desert
Also a "course" that can be added is the apertif. While not strictly considered a
"course", it is the "after dinner" drink that evolved into the cocktail party.
This menu is standard for a formal dinner party, which should last at least an hour
to an hour and a half. Seeing that this menu is rather long, it is no wonder that the
Victorian dinner party was a major event.
The appetizer course is NOT eaten as finger food, it is a "nibble" of a meat or
vegetable dish that is served on it's own plate. It is enjoying a resurgence in fine
dining.

3. 11 course
• horsdoeuvne
potage
poisson
entre
releve
sorbet
roti
legume
entremet
savoureux
desserts

4. 13 course
• Horsd'oeuvre - Appetizer
Potage- Soup
Œuf - eggs preparations
Farineaux (rice & pasta
Poisson - fishpreprations
Entree - entrance dishes like tornedos etc small portions
Sorbet- its usually flavoured ice for increasing appetite and rest between
the two course
releve-meat course
Roti - roasts
Legumes- vegetables
salads - Russian salads
buffet froid - cold buffet
Entremets - sweets
savoureaux
Fromage-Cheese
desserts-fresh fruit and nuts
cafe- coffee

5. 17 -course
• Hors d'oeuvre (appetizer)
Potage (soup)
Oeufs (eggs)
Farineaux (rice & pasta)
Poisson (fish)
Entrée (entry of 1st meat course)
Sorbet(chilled glass of water with few drops of champagne, and cigars are
offered)
Reléve (meat course)
Rôti (roast)
Légumes (vegetables)
Salades (salad)
Buffet Froid (cold buffet)
Fromage (cheese)
Entremet De Sucre
Savourex
Desserts (fresh fruits & nuts)
Cafe