french classical menu with there examples

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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