2. INTRODUCTION
• French Classical Menu was
established by “Chef Maitre
Auguste Escoffier .”
• He was regarded as the
Emperor of the World‘s
Kitchens .
• He was the person who gave a
changing scenario to the style
4. HORS D’OEUVRE
FIRST COURSE IN FRENCH CLASSICAL
MENU.
HORS D’OEUVRES ARE TONGUE
TICKLERS SERVED INORDER TO
STIMULATE THE APPETITE.
HORS D’OEUVRES ARE BETTER
SERVED FROM TROLLEY & TRAY.
HORS D’OEUVRES ARE CLASSIFIED IN
TO 2 TYPES .
CLASSICAL HORS D’OEUVRE.
5. CLASSICAL HORSD’OEUVRE
CLASSICAL RECIPES ARE
FOLLOWED.
SET COVERS WITH APPROPRIATE
ACCOMPANIMENTS ARE SERVED.
THEY ARE SERVED PREPLATED
ACCORDING TO THE PORTION
6. DEFINE CAVIAR
• CAVIAR IS THE ROE (EGGS) OF
FEMALE STURGEON FISH .
• THE BEST QUALITY OF CAVIAR
IS AVAILABLE IN RUSSIA & IRAN.
• CAVIAR IS DIVIDED INTO 3 TYPES
BELUGA CAVIAR.
OSERTA CAVIAR.
SEVRUGA CAVIAR.
7. BELUGA CAVIAR
• IT IS THE MOST
EXPENSIVE
CAVIAR
PRODUCED BY
THE LARGEST
SPECIES.
8. OSERTA CAVIAR
• IT IS A CAVIAR
WITH
SMALLER
GRAINS.
• IT IS GOLDEN
YELLOW IN
COLOR &
MORE OILY.
9. SEVRUGA CAVIAR
• THIS CAVIAR IS
PRODUCED BY
SMALL SPECIES &
THE COLOR VARIES
FROM LIGHT GRAY
TO DARK GRAY.
• THIS IS THE
CHEAPEST VARIETY
OF CAVIAR.
10. COVER & ACCOMPANIMENT
OF CAVIAR
• CAVIAR KNIFE / FISH KNIFE PLACED
ON THE RIGHT HAND SIDE OF THE
COVER.
• SERVED ON COLD FISH PLATE.
• ACCOMPANIMENTS INCLUDE BLINIS
(BUCK WHEAT PAN CAKE) ,TOAST,
BUTTER,CHOPPED SHALLOTS,
CHOPPED EGG YOLK & EGG WHITE.
15. COVER & ACCOMPANIMENT OF
PRAWN COCKTAIL
• SERVED IN GLASS OR BOWL.
• SMALL FORK & TEASPOON IS LAID
ON THE TABLE OR SERVED WITH
UNDERLINER WITH THE TABLEWARE
AT THE SIDE .
• ACCOMPANIMENTS INCLUDE LEMON
SEGMENT, PEPPER MILL, CAYENNE
20. COVER & ACCOMPANIMENTS
OF HÛITRES
• SERVED ON OYSTER DISH ALONG
WITH FINGER BOWL.
• COVER LAID ARE SIDE PLATE WITH
SIDE KNIFE, OYSTER FORK ON THE
RIGHT SIDE OF THE COVER.
• ACCOMPANIMENT INCLUDE
TOBASCO SAUCE, CHILLI VINEGAR,
LEMON, CAYENNE PEPPER, PEPPER
MILL, BROWN BREAD & BUTTER.
25. COVER & ACCOMPANIMENT OF
ESCARGOT
• SERVED ON SNAIL DISH.
• COVER LAID ARE SIDE PLATE WITH
SIDE KNIFE, SNAIL TONG ON THE
LEFT & SNAIL FORK ON THE RIGHT.
• FINGER BOWLS MAY BE OFFERED.
• ACCOMPANIMENTS INCLUDE BROWN
BREAD & BUTTER .
26. PATE DE FOIEGRAS
• MADE FROM FATTENED
GOOSE LIVER.
• SOMETIMES LINED WITH
BACON BARDING BEFORE
FILLING IN THE MOULD.
29. COVER & ACCOMPANIMENT OF CORN
ON THE COB
• SERVED WITH SPECIAL HOLDER
LIKE SMALL SWORD OR FORK.
• SOUP PLATE IS USED FOR THE
SERVICE.
• FINGER BOWL MAY BE OFFERED.
• ACCOMPANIMENT INCLUDE MELTED
BUTTER OR HOLLANDAISE SAUCE &
33. HORS D’OEUVRE VARIES
IT COMPRISES OF ASSORTED
STARTER’S.
IT NOT AS EXZOTIC AS CLASSICAL
HORS D’OEUVRE.
IT IS NOT AS EXPENSIVE AS
CLASSICAL HORSD’OEUVRES.
INDIVIDUAL COMPARTMENT OF THE
TRAY OR TROLLEY IS CALLED
“RAVIER”.
MOSTLY IT IS SERVED AS PREPLATED.
37. horsd’oeuvre varies (non-veg) PORK TROTTERS
PORK CUT INTO
JULIENNES
MIXED WITH
MUSTARD
FLAVOURED
WITH FRENCH
DRESSING
ALONG WITH
JULIENNES OF
GHERKINS
,PIMENTOS &
38. POTAGE (SOUP)
IT IS THE SECOND COURSE IN THE
FRENCH CLASSICAL MENU.
SOUP CAN BE CLASSIFIED AS THICK ,
THIN & national .
THICK SOUP IS FURTHER
CLASSIFIED AS
CREAM,GUMBO,PUREE,VELOUTE,BIS
QUE .
THIN SOUP IS CLASSIFIED AS
CONSOMME & BROTH.
44. ITALIAN NATIONAL SOUP MINESTRONE
VEGETABLE SOUP
CONTAINING PASTA
OR RICE .
VEGETABLE USED
ARE PUMPKIN,
CABBAGE ,BROAD
BEANS,RED KIDNEY
BEANS,CELERY &
TOMATO.
GARNISHED WITH
PASTAS.
IT IS SERVED WITH
45. FRENCH SOUP
SOUPE À L’OIGNON
FRENCH SERVED IN
CONSOMMÉ CUP OR
SOUP BOWL .
SERVED WITH
PARMESAN CHEESE
& GRILLED FLUTE.
TOPPED WITH A
SLICE OF FRENCH
BREAD & GRATED
CHEESE.
46. OEUFS (EGGS)
IT IS THE THIRD COURSE IN THE
FRENCH CLASSICAL MENU.
IN THIS COURSE MOSTLY
DIFFERENT EGG PREPARATIONS
IS BEEN SERVED.
51. FARINEUX (PASTA)
IT IS THE FOURTH COURSE IN
FRENCH CLASSICAL MENU.
THIS COURSE INCLUDE ALL
DIFFERENT TYPES OF PASTA & RICE
PREPARATIONS.
PASTA IS ORIGINATED FROM ITALY.
PASTAS ARE BROADLY DIVIDED
INTO 2 TYPES
FRESH PASTA.
DRY PASTA.
74. POISSON (FISH)
• IT IS THE 5TH COURSE IN FRENCH
CLASSICAL MENU.
• POISSON MEANS FISH PREPARATION.
• MOSTLY FILLET OF FISH IS USED FOR
PREPARATIONS WHICH IS FREE FROM
BONE & SKIN.
• MOSTLY COMMONLY FISH USED ARE
POMFRET, SALMON,SOLE & TROUT.
• IN SHELLFISH LOBSTERS & CRAYFISH
ARE USED.
80. ENTREÉ
IT IS THE SIXTH COURSE IN FRENCH
CLASSICAL MENU.
IT IS THE FIRST MEAT COURSE
SERVED IN SMALL QUANTITY WITH
THE PROPER GARNISH .
USUALLY POTATOES & VEGETABLE
DISH IS NOT SERVED WITH THIS
COURSE IF IT IS TO BE FOLLOWED
BY MAIN COURSE.
89. SORBET
IT IS THE SEVENTH COURSE IN
FRENCH CLASSICAL MENU.
SORBET IS CONSIDERED AS THE
REST COURSE IN FRENCH
CLASSICAL MENU.
IN THIS COURSE WATER ICE
MIXED WITH ITALIAN
MERINGUE, CIGARETTES &
LIQUEURS ARE SERVED.
94. RELEVÉ
IT IS THE EIGHTH COURSE IN
FRENCH CLASSICAL MENU.
RELEVÉ MEANS TO RELEASE.
IT COMPRISES OF BIG JOINTS OF
MEAT EITHER MAY BE GRILLED
OR BRAISED.
ROAST DISH CAN ALSO BE
SERVED AS THE MAIN COURSE
ALONG WITH PROPER
101. ONION SAUCE & REDCURRANT JELLLY
• ONION SAUCE IS SERVED AS THE
ACCOMPANIMENT FOR ROAST MUTTON &
BOILED HAM.
• RED CURRANT JELLY IS SERVED AS THE
ACCOMPANIMENT FOR ROAST MUTTON.
103. MINT SAUCE
• MINT SAUCE IS SERVED
AS THE
ACCOMPANIMENT FOR
ROAST LAMB .
104. RÔTI (ROAST )
IT IS THE NINETHCOURSE IN FRENCHCLASSICAL
MENU.
IT MEANS ROAST PREPARATION.
ROAST PREPARATIONS ARE SERVED WITH
ACCOMPANIEDSAUCE & SALAD.
IN THISCOURSE ROASTEDGAME BIRDS &
POULTRY ARE SERVED.
111. LÉGUMES (VEGETABLE)
IT IS THE TENTH COURSE IN
FRENCH CLASSICAL MENU.
APART FROM VEGETABLE DISH
SERVED WITH RELEVÉ OR
ROAST COURSE.
IT CAN BE SERVED AS SEPARATE
COURSE.
NOW A DAYS LÉGUMES ARE
SERVED AS STARTERS.
116. SALADE (SALAD)
IT IS THE ELEVENTH COURSE IN
FRENCH CLASSICAL MENU.
SALADS ARE SERVED ALONG
WITH HORS D’OEUVRES OR
WITH THE MAIN COURSE AS
ACCOMPANIMENT OR SERVED
SEPARATELY.
121. BUFFET FROID (COLD BUFFET)
IT IS THE TWELVETH COURSE IN
FRENCH CLASSICAL MENU.
IN THIS COURSE VARIETY OF
COLD CUTS IS BEEN SERVED
LIKE SAUSAGES, SALAMI, PATE &
TERRINE.
124. FROMAGE (CHEESE)
IT IS THE THIRTEENTH COURSE
IN FRENCH CLASSICAL MENU.
CHEESE ARE CLASSIFIED INTO 5
TYPES –FRESH,SOFT ,SEMI
HARD,HARD ,BLUE.
CHEESE ARE SERVED WITH
VARIOUS ACCOMPANIMENTS
SUCH AS
CELERY,WALNUT,OLIVE
,GRAPES ,BREADS, CREAM
144. SAVOUREUX (SAVOURY)
IT IS THE FIFTEENTH COURSE IN
FRENCH CLASSICAL MENU.
THIS ARE SAVOURY IN TASTE &
SERVED IN LUNCH OR DINNER AS A
SUBSTITUTE FOR SWEET DISH.
SAVOURY ARE DIVIDED INTO 3
TYPES
SAVOURY BASED ON TOAST,
CANAPE,BARQUETTE , EXZOTIC
ETC.
ALL SAVOURY SOUFFLE LIKE
153. DESSERT
IT IS THE SIXTEENTH COURSE IN
FRENCH CLASSICAL MENU.
IN THIS COURSE FRESH FRUITS
WITH NUTS ARE SERVED .
SOMETIMES CANNED FRUITS
ARE ALSO SERVED.
155. Boissons (Beverage)
• IT IS THE SEVENTEENTH COURSE IN
FRENCH CLASSICAL MENU.
• IN THIS COURSE USUALLY COFFEE &
TEA IS BEEN SERVED.
• EG :IRISH
COFFEE,CAPPUCINO,EXPRESSO
,CHINESE TEA ETC.