This document outlines the courses of a French classical menu, including appetizers, soups, eggs, pasta, fish, meat entrees, sorbet, the main meat course, roasted meats, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as fish salad, consommé julienne, omelets, spaghetti, grilled herring, steak Diane, roasted chicken, baked potato, green salad, chocolate bavarois, Gouda cheese, and fresh fruits. The menu follows the traditional multi-course structure and progression of a French formal meal.

1. FRENCH CLASSICAL MENU
WITH EXAMPLES
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2. Hors d`Oeuvre
• A small bit of
appetizing food as
spicy meat, fish,
cheese.
• Its served before meal.
• Example: fish salad,
egg mayonnaise, meat
salad.
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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.
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4. Oeufs
• Oeufs are the dishes made
from egg. The Omlets is
the most popular item.
• There are other styles of
cooking and preparation
of eggs such as
• Boiled, poached, mush
room omlets.
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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.
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6. Poisson
• Poisson is the dishes
made from fish.
• Examples : grilled
herring, pomfret orly,
fish mayonnaise.
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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.
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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.
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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.
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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.
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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.
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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.
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13. Buffet froid/ cold buffet
• In this course chilled
meat(small) pieces are
served. Such as roast
chicken, roast duck.
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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
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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.
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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
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17. Desserts
• All forms of fresh
fruits and nuts may be
served at end of the
meal.
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18. Beverages
• All kinds of cold and hot
beverages including soft
drinks are offered.
• Tea ,coffee.
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19. • Thank you…
• Have a nice day…...!
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