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French Classical Menu.pdf

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French Classical Menu.pdf

  1. 1. FRENCH CLASSICAL MENU
  2. 2. HORS D`OEUVRE • A small bit of appetizing food as spicy meat, fish, cheese. • It's served before meal. • Example: fish salad, egg mayonnaise,meat salad.
  3. 3. POTAGE • Two soups are generally provided on the menu one is clear soup and thick soup. Example:  consommé julienne, chicken clear soup.  Cream of potato, Cream of broccoli.
  4. 4. OEUFS • Oeufs are the dishes made from egg.The Omelets is the most popular item. • There are other styles of cooking and preparation of eggs such as Boiled, poached,mush room omelets.
  5. 5. FARINEAUX • This is Italy`s contribution to the courses of the menu. • Pasta dishes are spaghetti,lasagna and ravioli… • Pasta is made from durum wheat.
  6. 6. POISSON • Poisson is the dishes made from fish. Examples :  grilled herring, pomfret orly, fish mayonnaise.
  7. 7. ENTRE`E • Entre’es are generally small, well garnished dishes which come from kitchen ready for service. Example:  steak diane, lamp chops, pork chops.
  8. 8. SORBET • Sorbet are water ice flavoured with champagne or wine or liqueur and is served in a tall glass with a teaspoon/sundae spoon. • During this course, Russian cigars and cigarettes are passed around. • Eample: pineapple sorbet, lemon sorbet, rospberry sorbet.
  9. 9. RELEVE’S • This is the main meat course on the menu. • Releves are normally larger than entrees and • take the form of butcher’s • joins which have to be carved. These joints are roasted. • Example: lamb, beef, duckling.
  10. 10. RÔTI • This course normally consists of game birds or poultry and is often included in the entrée. • Each dish is accompanied with its own particular sauce and salad. Example: Roast chicken, Braised duck, roast quil.
  11. 11. LEGUMES • These are vegetable dishes that can be served separately as an individual course or may be included along with the entrée, releve or roast courses • Example: baked potato, grilled tomatoes, broccoli.
  12. 12. SALADE • A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar or other dressing. • Salad such as green salad, fruit salad, russion salad, tomato salad, bean salad.
  13. 13. BUFFET FROID/ COLD BUFFET • In this course chilled meat(small) pieces are served. Such as roast chicken,roast duck.
  14. 14. ENTREMETS Entremets on a menu refers to desserts.This may be hot or cold sweets, pastries, custards Example: chocolate bavarois, black forest, fruit salad, banana split
  15. 15. SAVOUREUX Savouries may take the form of savoury items served hot not on toast or as a savoury souffle. This course may be served before or after the sweet course. It usually served with butter crackers, occasionally celery. Example: Gouda, camembert, cheddar.
  16. 16. FROMAGES • Cheese board will combine hard , semi-hard, soft or cream and fresh cheese. • cheddar Hard England • Edam Hard Holland • Brie Soft France • Demi-sel Soft France • Caerphilly Semi-hard Wales • Ricotta Fresh Italy
  17. 17. DESSERTS • All forms of fresh fruits and nuts may be served at end of the meal.
  18. 18. BEVERAGES • All kinds of cold and hot beverages including soft drinks are offered. • Tea ,coffee.
  19. 19. THANK YOU…

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