The document provides information on the sequence and components of a classical French menu, including: 1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses. 2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries. 3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.

1. Menu
1
OBJECTIVES : -
A. SEQUENCE OF COURSES
B. FRENCH CLASSICAL MENU&
EXAMPLES
C . M E N U C O M P I L AT I O N

2. CLASSICAL MENU SEQUENCE
2
FRENCH ENGLISH HINDI
HORS D’ ŒUVRE APPETIZER
POTAGE SOUP
POISSON FISH
ENTRÉE FIRST MEAT COURSE
RELEVÉS MAIN COURSE
SORBET PAUSE BETWEEN
COURSES
RÔTI ROAST MEAT COURSE
LÉGUMES VEGETABLE COURSE
ENTREMETS SWEET COURSE
SAVOUREAUX SAVOURIES
DESSERT FRESH FRUITS & NUTS
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3. 1. HORS D’ ŒUVRE (APPETIZER)
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 Small portions of flavorful food
 Served before Lunch or Dinner
 Served as a First Course
 Spicy, salty & pickled in nature
 Stimulates the appetite
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4. Cont.…
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 Hot or Cold
 Right hand side
 Consists of : -
1. Salads
2. Eggs
3. Canapés
4. Fish
5. Meats
6. Fruits
7. Classical Hors d’ œuvres
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5. HORS D’ ŒUVRE (Salads)
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 Salads
salad is a combination of Base, Dressing &
Garnish
Vegetarian or Non Ŕ vegetarian
 These are of two types Ŕ
 Plain salads
 Compound salads
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6. HORS D’ ŒUVRE (Salads) Cont..
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 Plain salads
 Cucumber
 Tomato
 Compound Salads
 Salade Russe Ŕ Diced mixed vegetables in mayonnaise
 Salade Walderf Ŕ Diced apple, celery & walnut in mayonnaise
 Caesar Salad Ŕ Romaine Lettuce with vinaigrette dressing with
garlic, croutons & grated parmesan cheese
 Salade Orientale Ŕ Boiled rice, finely chopped onion, quartered
tomatoes and black olives in vinaigrette
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7. HORS D’ ŒUVRE (Eggs)
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Can be poached or hard-boiled
 Oeuf Mayonnaise Ŕ Halves of hard-boiled eggs with
mayonnaise
 Oeuf Farcis Ŕ Yolk of hard-boiled egg, mixed with desired
stuffing and piped into white of egg.
 Omelets
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8. HORS D’ ŒUVRE (Canapés)
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Slices of breads with crust removed, cut into
variety of shapes , toasted or fried in oil / butter
and garnished.
 Angels on Horseback Ŕ Poached oysters wrapped in bacon
 Devils on Horseback Ŕ Prunes wrapped in bacon
 Canapé Nina Ŕ Grilled tomato halves garnished with
mushroom heads and pickled walnuts
 Canapé Diane Ŕ Chicken livers rolled in bacon and grilled,
placed on warm toasts
 Welsh Rarebit Ŕ cheese sauce flavored with ale on toast &
gratinated.
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9. HORS D’ ŒUVRE (Fish)
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 Smoked Salmon
 Smoked Eel
 Smoked Trout
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10. HORS D’ ŒUVRE (Meats)
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 Smoked Ham
 Pate on Croute
 Pate de foie gras
 Salami
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11. HORS D’ ŒUVRE (Fruits)
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 Chilled Melon
 Avocado
 Grapefruit
 Pear
 Fruit juices
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12. HORS D’ ŒUVRE (Classical)
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 Caviar Ŕ Roe of sturgeon fish with own accompaniments
 Escargots Ŕ snails served with toasted white breads and garlic
butter
 Shellfish cocktail Ŕ prawns on bed of shredded lettuce, coated
with mayonnaise
 Smoked Salmon Ŕ Smoked salmon (fish) served with brown
breads and segment of lemon
 Jus de Tomate Ŕ tomato juice served in salt brimmed glass and
Worcestershire sauce
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13. POTAGE (SOUP)
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 Nutritional liquids
 Extracted from vegetables, meat & meat bones
 Second course
 Served as first course if hors d’œuvre not present
 Two types
 Clear
 Thick
 Temperature types
 Cold
 Hot
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14. Cont..
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 If a hot soup follows a cold appetizer (Thin soup)
 If a hot soup follows a hot appetizer (Thick soup)
 Served piping hot
 Right hand side
 Soup bowl / plate with soup spoon
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15. POTAGE (Hot)
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 Petite Marmite Ŕ Chicken & beef flavored consommé
garnished with turnips, celery & carrots
 Soup a L’oignon Ŕ Clear onion soup garnished with fried onions &
cheese
 Consommé Celestine Ŕ Clear soup garnished with strips of
pancakes
 Crème de Tomate Ŕ cream of tomato soup garnished with cream
 Potage St. Germain Ŕ Green pea flavored soup
 Chicken Broth Ŕ Various vegetables cooked in chicken stock
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16. POTAGE (Cold)
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 Jellied Consommé Ŕ Consommé in jelly consistency served
chilled
 Gazpacho Ŕ Thick cold International Spanish soup made form
tomatoes, bell peppers, garlic & olive oil
 Vichychoise Ŕ Potato & leek soup served chilled
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17. POISSON (FISH)
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 Dishes made from fish & crustaceans
 Served poached, boiled, fried, etc.
 Third course
 Right hand side
 Served in (hot / cold) half plate with fish fork & fish
knife
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18. Cont..
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 Sole Meuniere Ŕ Shallow fried fish in butter
 Sole Veronique Ŕ fillet of sole in white wine sauce and
garnished with white grapes
 Poisson Bonne Femme Ŕ fillet in white wine sauce with
mushrooms
 Poisson Orly Ŕ fish fillet dipped in batter and deep fried
 Sole Parmentiere Ŕ poached fillet of sole on a bed of creamed
potatoes, topped with mornay sauce & gratinated
 Sole Carmen Ŕ Poached fillet garnished with diamonds of red
pimentos, masked with white wine sauce
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19. ENTRÉE (FIRST MEAT COURSE)
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 Entry to the first meat course
 Served hot / cold
 Meat / Non Ŕ meat items
 Light dishes with garnish and rich sauce
 Organ meats like kidneys, brain, liver, etc. are served
 Small portion of meats are served
 Fourth course
 Right hand side
 Served in a hot half plate, A.P. Knife and A.P. Fork
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20. Cont..
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 Chateaubriand Ŕ double-fillet steak grilled
 Chop de Porc Grille Ŕ Pork chop grilled
 Kebab Orientale Ŕ savory items cooked on a skewer
 Steak Diane Ŕ Minute steak shallow fried and
flavored with onion & mushroom
 Poulet Sauté Chasseur Ŕ sauté chicken in rich brown
sauce, flavored with tomato and mushroom
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21. RELEVÉS (MAIN COURSE)
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 Main course
 Larger than Entrée
 Butcher joints or big joints are served with heavy
accompaniments and garnish
 Sauce or a roast gravy, potatoes (2 o’ clock), green
vegetables (10 o’ clock) are served
 Served in hot joint plate, with joint knife, joint fork
 Fifth course
 Served from Right hand side
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22. Cont..
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 Poulet Maryland Ŕ chicken breast dipped in egg, bread
crumbed and shallow fried
 Poulet Sauté Hongroise Ŕ chicken sautéed with tomato
concasse and paprika
 Poulet a L’Kiev Ŕ chicken breast stuffed with garlic butter,
dipped in egg and bread crumbs and deep fried, served with
tomato sauce
 Bœuf Strognoff Ŕ Russian stew with capsicum, celery,
mushroom and onion, served on a bed of pilaf rice
 Agneau Roti
 Porc Roti
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23. SORBET (PAUSE BETWEEN COURSES)
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 Refreshment between two courses Ŕ Relevés & Rôti
 A type of water ice, softer and more granular than ice
cream with Italian Meringue, flavored with
wine/spirit/champagne/liqueur or an infusion,
served in tall/champagne glass.
 Helps in better digestion
 10-12 minutes break allotted for service
 Cigars may be served
 Sorbet a la Sicilianne Ŕ Iced water with melon pulp & flavored
with champagne
 Sorbet a la Americain Ŕ Iced water with orange flavor
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24. RÔTI (ROAST MEAT COURSE)
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 Main course
 All types of roasted joint meats are served (Game meat)
 Accompanied with own sauce & gravy & green salad
 Served in hot joint plate with joint knife & joint fork
 Served from right
 Partridge, wild duck, woodcock, wild goose, wild turkey,
etc.
 Poulet Rôti Ŕ seasoned, roasted chicken finished with bread sauce
 Dinde Rôti Ŕ Roasted turkey
 Canard Rôti Ŕ Roasted duck
 Caneton Rôti - Roasted duckling
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25. LÉGUMES (VEGETABLE COURSE)
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 Eight course
 Vegetables are served
 Accompanied with sauces and butter
 Served from right
 Can be served as an accompaniment to the main
course
 Tomates Grille Ŕ Grilled tomatoes
 Pommes frites Ŕ deep fried potatoes
 Petit Pois Au Buerre Ŕ Green peas tossed in butter
 Pommes duchesse Ŕ Mashed potatoes with butter & cream,
thickened with egg yolks
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26. ENTREMETS (SWEET COURSE)
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 Ninth course
 Served from right
 Hot / cold sweet preparations
 Served in half plate with dessert spoon & dessert fork
 Omelet au Rhum Ŕ Omelet flambéed with rum
 Souffle Ŕ prepared from milk, sugar, egg beaten to a stiff point
and set in a refrigerator
 Baked Alaska Ŕ Layers of cake arranged with layers of ice
cream topped with meringue & baked in oven
 Gateaux Ananas Ŕ Pineapple cake
 Glaces Ŕ Vanilla, strawberry
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27. SAVOUREAUX (SAVOURIES)
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 Tenth course
 Served from right
 Tartlets, fondues, fried cheeses, canapés, tidbits
 Accompaniments are Cayenne pepper, peppermill,
Worcestershire sauce
 Served in half plate, AP knife & AP fork
 Canapé Diane
 Angels on Horseback
 Devils on Horseback
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28. DESSERT (FRESH FRUITS & NUTS)
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 Served as the last course
 Fresh fruits & nuts are served
 Served in half plate / fruit basket with fruit knife &
fork
 Nutcracker for nuts
 Grape scissor, trash bowl for pips, fingerbowl with
warm water, spare serviette for wiping hands, grape
fruit spoon, knife Ŕ for grapes
 Fresh grape, banana, apples
 Almond, walnuts, cashew nuts
 Fruit platter
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29. Beverages
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 Generally, Coffee is served
 Served after the completion of meal
 Not included in courses
 Demitasse cup is used to serve coffee
 Brownie, biscuits & liqueur chocolates may be served
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