French classical menu

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French classical menu

  1. 1. FRENCHFRENCH CLASSICACLASSICA L MENUL MENU
  2. 2. INTRODUCTIONINTRODUCTION • French Classical Menu wasFrench Classical Menu was established by “Chef Maitreestablished by “Chef Maitre Auguste Escoffier .”Auguste Escoffier .” • He was regarded as theHe was regarded as the Emperor of the World‘sEmperor of the World‘s Kitchens .Kitchens . • He was the person who gaveHe was the person who gave a changing scenario to thea changing scenario to the
  3. 3. MENU.MENU.  HORSD’OEUVRE.HORSD’OEUVRE.  POTAGE.POTAGE.  OEUFS.OEUFS.  FARINEUX.FARINEUX.  POISSON.SPOISSON.S  ENTREÉ.ENTREÉ.  SORBET.SORBET.  RELEVÉ.RELEVÉ.  RÔTI.RÔTI.  LÉGUMES.LÉGUMES.  SALADE.SALADE.  BUFFET FROID.BUFFET FROID.  FROMAGE.FROMAGE.  ENTREMET.ENTREMET.  SAVOUREUX.SAVOUREUX.  DESSERT.DESSERT.  CAFÉ.CAFÉ.
  4. 4. HORS D’OEUVREHORS D’OEUVRE FIRST COURSE IN FRENCH CLASSICAL MENU.FIRST COURSE IN FRENCH CLASSICAL MENU. HORS D’OEUVRES ARE TONGUE TICKLERSHORS D’OEUVRES ARE TONGUE TICKLERS SERVED INORDER TO STIMULATE THESERVED INORDER TO STIMULATE THE APPETITE.APPETITE. HORS D’OEUVRES ARE BETTER SERVEDHORS D’OEUVRES ARE BETTER SERVED FROM TROLLEY & TRAY.FROM TROLLEY & TRAY. HORS D’OEUVRES ARE CLASSIFIED IN TO 2HORS D’OEUVRES ARE CLASSIFIED IN TO 2 TYPES .TYPES . CLASSICAL HORS D’OEUVRE.CLASSICAL HORS D’OEUVRE. HORS D’OEUVRE VARIES .HORS D’OEUVRE VARIES .
  5. 5. CLASSICAL HORSD’OEUVRECLASSICAL HORSD’OEUVRE  CLASSICAL RECIPES ARE FOLLOWED.CLASSICAL RECIPES ARE FOLLOWED. SET COVERS WITH APPROPRIATESET COVERS WITH APPROPRIATE ACCOMPANIMENTS ARE SERVED.ACCOMPANIMENTS ARE SERVED. THEY ARE SERVED PREPLATEDTHEY ARE SERVED PREPLATED ACCORDING TO THE PORTION WISE.ACCORDING TO THE PORTION WISE.
  6. 6. DEFINE CAVIARDEFINE CAVIAR • CAVIAR IS THE ROE (EGGS) OF FEMALECAVIAR IS THE ROE (EGGS) OF FEMALE STURGEON FISH .STURGEON FISH . • THE BEST QUALITY OF CAVIAR ISTHE BEST QUALITY OF CAVIAR IS AVAILABLE IN RUSSIA & IRAN.AVAILABLE IN RUSSIA & IRAN. • CAVIAR IS DIVIDED INTO 3 TYPESCAVIAR IS DIVIDED INTO 3 TYPES BELUGA CAVIAR.BELUGA CAVIAR. OSERTA CAVIAR.OSERTA CAVIAR. SEVRUGA CAVIARSEVRUGA CAVIAR..
  7. 7. BELUGA CAVIARBELUGA CAVIAR • IT IS THE MOSTIT IS THE MOST EXPENSIVE CAVIAREXPENSIVE CAVIAR PRODUCED BY THEPRODUCED BY THE LARGEST SPECIES.LARGEST SPECIES.
  8. 8. OSERTA CAVIAROSERTA CAVIAR • IT IS A CAVIAR WITH SMALLER GRAINS. • IT IS GOLDEN YELLOW IN COLOR & MORE OILY.
  9. 9. SEVRUGA CAVIARSEVRUGA CAVIAR • THIS CAVIAR ISTHIS CAVIAR IS PRODUCED BY SMALLPRODUCED BY SMALL SPECIES & THE COLORSPECIES & THE COLOR VARIES FROM LIGHTVARIES FROM LIGHT GRAY TO DARK GRAY.GRAY TO DARK GRAY. • THIS IS THE CHEAPESTTHIS IS THE CHEAPEST VARIETY OF CAVIARVARIETY OF CAVIAR..
  10. 10. COVER & ACCOMPANIMENTCOVER & ACCOMPANIMENT OF CAVIAROF CAVIAR • CAVIAR KNIFE / FISH KNIFE PLACED ONCAVIAR KNIFE / FISH KNIFE PLACED ON THE RIGHT HAND SIDE OF THE COVER.THE RIGHT HAND SIDE OF THE COVER. • SERVED ON COLD FISH PLATE.SERVED ON COLD FISH PLATE. • ACCOMPANIMENTS INCLUDE BLINIS (BUCKACCOMPANIMENTS INCLUDE BLINIS (BUCK WHEAT PAN CAKE) ,TOAST,WHEAT PAN CAKE) ,TOAST, BUTTER,CHOPPED SHALLOTS, CHOPPEDBUTTER,CHOPPED SHALLOTS, CHOPPED EGG YOLK & EGG WHITE.EGG YOLK & EGG WHITE.
  11. 11. CAVIAR KNIFECAVIAR KNIFE
  12. 12. CAVIAR SERVICECAVIAR SERVICE
  13. 13. EXAMPLES OF CLASSICALEXAMPLES OF CLASSICAL HORSD’OEUVRE (NON-VEG)HORSD’OEUVRE (NON-VEG) CAVIARCHIVES
  14. 14. PRAWN COCKTAILPRAWN COCKTAIL
  15. 15. COVER & ACCOMPANIMENT OF PRAWN COCKTAIL • SERVED IN GLASS OR BOWL.SERVED IN GLASS OR BOWL. • SMALL FORK & TEASPOON IS LAID ON THESMALL FORK & TEASPOON IS LAID ON THE TABLE OR SERVED WITH UNDERLINER WITHTABLE OR SERVED WITH UNDERLINER WITH THE TABLEWARE AT THE SIDE .THE TABLEWARE AT THE SIDE . • ACCOMPANIMENTS INCLUDE LEMONACCOMPANIMENTS INCLUDE LEMON SEGMENT, PEPPER MILL, CAYENNE PEPPER,SEGMENT, PEPPER MILL, CAYENNE PEPPER, BROWN BREAD & BUTTER ARE SERVED.BROWN BREAD & BUTTER ARE SERVED.
  16. 16. SAUMON FUMESAUMON FUME (SMOKED SALMON)(SMOKED SALMON)
  17. 17. HÛITRESHÛITRES (OYSTER)(OYSTER)
  18. 18. OYSTER FORKOYSTER FORK
  19. 19. OYSTER DISHOYSTER DISH
  20. 20. COVER & ACCOMPANIMENTSCOVER & ACCOMPANIMENTS OF HÛITRESOF 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.
  21. 21. ESCARGOT (SNAIL)ESCARGOT (SNAIL)
  22. 22. SNAIL TONG
  23. 23. SNAIL FORK
  24. 24. SNAIL DISHSNAIL DISH
  25. 25. COVER & ACCOMPANIMENT OFCOVER & ACCOMPANIMENT OF ESCARGOTESCARGOT • 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. 26. PATEDEFOIEGRASPATEDEFOIEGRAS • MADE FROMMADE FROM FATTENEDFATTENED GOOSE LIVER.GOOSE LIVER. • SOMETIMESSOMETIMES LINED WITHLINED WITH BACONBACON BARDINGBARDING BEFOREBEFORE FILLING IN THEFILLING IN THE MOULD.MOULD.
  27. 27. EXAMPLES OFCLASSICAL HORS D’OEUVRE(VEG ) AVOCADO
  28. 28. CORN ON THE COBCORN ON THE COB CORN HOLDER
  29. 29. COVER & ACCOMPANIMENT OF CORNCOVER & ACCOMPANIMENT OF CORN ON THE COBON 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 & PEPPER MILL.
  30. 30. GRILLÉASPERGESGRILLÉASPERGES (GRILLEDASPARAGUS(GRILLEDASPARAGUS))
  31. 31. ASPARAGUS TONGASPARAGUS TONG
  32. 32. GLOBEARTICHOKESGLOBEARTICHOKES
  33. 33. HORS D’OEUVRE VARIESHORS D’OEUVRE VARIES IT COMPRISES OF ASSORTED STARTER’S.IT COMPRISES OF ASSORTED STARTER’S. IT NOT AS EXZOTIC AS CLASSICAL HORSIT NOT AS EXZOTIC AS CLASSICAL HORS D’OEUVRE.D’OEUVRE. IT IS NOT AS EXPENSIVE AS CLASSICALIT IS NOT AS EXPENSIVE AS CLASSICAL HORSD’OEUVRES.HORSD’OEUVRES. INDIVIDUAL COMPARTMENT OF THE TRAYINDIVIDUAL COMPARTMENT OF THE TRAY OR TROLLEY IS CALLED “RAVIER”.OR TROLLEY IS CALLED “RAVIER”. MOSTLY IT IS SERVED AS PREPLATED.MOSTLY IT IS SERVED AS PREPLATED.
  34. 34. EXAMPLEOFHORS D’OEUVREEXAMPLEOFHORS D’OEUVRE VARIES (VEG )VARIES (VEG ) COLESLAW
  35. 35. MARINATEDMUSHROOMSMARINATEDMUSHROOMS
  36. 36. CREAMEDBEETROOTCREAMEDBEETROOT
  37. 37. horsd’oeuvre varies (non-veg)horsd’oeuvre varies (non-veg) PORKTROTTERSPORKTROTTERS PORK CUT INTOPORK CUT INTO JULIENNES MIXEDJULIENNES MIXED WITH MUSTARDWITH MUSTARD FLAVOURED WITHFLAVOURED WITH FRENCH DRESSINGFRENCH DRESSING ALONG WITHALONG WITH JULIENNES OFJULIENNES OF GHERKINSGHERKINS ,PIMENTOS &,PIMENTOS & POTATOES .POTATOES .
  38. 38. POTAGE (SOUP)POTAGE (SOUP) IT IS THE SECOND COURSE IN THE FRENCHIT IS THE SECOND COURSE IN THE FRENCH CLASSICAL MENU.CLASSICAL MENU. SOUP CAN BE CLASSIFIED AS THICK , THINSOUP CAN BE CLASSIFIED AS THICK , THIN & national .& national . THICK SOUP IS FURTHER CLASSIFIED ASTHICK SOUP IS FURTHER CLASSIFIED AS CREAM,GUMBO,PUREE,VELOUTE,BISQUE .CREAM,GUMBO,PUREE,VELOUTE,BISQUE . THIN SOUP IS CLASSIFIED ASTHIN SOUP IS CLASSIFIED AS  CONSOMME & BROTH.CONSOMME & BROTH.
  39. 39. THICKSOUPTHICKSOUP BISQUED’HOMARDBISQUED’HOMARD
  40. 40. CRÈMEDEEPINARD &CRÈMECRÈMEDEEPINARD &CRÈME DETOMATEDETOMATE
  41. 41. THIN SOUPTHIN SOUP CONSOMMÉCELESTINECONSOMMÉCELESTINE BEEF CONSOMMÉBEEF CONSOMMÉ GARNISHED WITHGARNISHED WITH THIN STRIPS OFTHIN STRIPS OF SAVOURY PANSAVOURY PAN CAKES ARE MADECAKES ARE MADE BY ADDINGBY ADDING PARSLEY ,CHIVES &PARSLEY ,CHIVES & CHERVILS.CHERVILS.
  42. 42. THIN SOUPTHIN SOUP scotch BROTHscotch BROTH
  43. 43. RUSSIAN NATIONALSOUPRUSSIAN NATIONALSOUP BATWINIABATWINIA MADE FROM PUREE OF SPINACH , SORREL,BEETROOT &WHITE WINE WITH SMALL ICE CUBES SERVED SEPARATELY .  IT IS SERVED COLD.
  44. 44. ITALIAN NATIONAL SOUPITALIAN NATIONAL SOUP MINESTRONEMINESTRONE 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 THICK OIL SAUCE
  45. 45. FRENCHSOUPFRENCHSOUP SOUPEÀ L’OIGNONSOUPEÀ 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. 46. OEUFS (EGGS)OEUFS (EGGS) IT IS THE THIRD COURSE IN THE FRENCH CLASSICAL MENU. IN THIS COURSE MOSTLY DIFFERENT EGG PREPARATIONS IS BEEN SERVED.
  47. 47. OEUF AU CHOCOLATOEUF AU CHOCOLAT PRALINEPRALINE
  48. 48. GALETTES AUX HERBEETNIDD’GALETTES AUX HERBEETNIDD’ OUEFSOUEFS
  49. 49. OEUFS BENDICTINEOEUFS BENDICTINE
  50. 50. OEUF EN COCOTTEOEUF EN COCOTTE
  51. 51. FARINEUX (PASTA)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.
  52. 52. FUSILLIPASTAFUSILLIPASTA
  53. 53. FARFALLE(BOWSHAPE) PASTAFARFALLE(BOWSHAPE) PASTA
  54. 54. FETTUCCINIPASTAFETTUCCINIPASTA
  55. 55. PENNEPASTAPENNEPASTA
  56. 56. TORELLINIPASTATORELLINIPASTA
  57. 57. RAVIOLIPASTARAVIOLIPASTA
  58. 58. SPAGHETTIPASTASPAGHETTIPASTA
  59. 59. LASAGNEPASTALASAGNEPASTA
  60. 60. MACARONIPASTAMACARONIPASTA
  61. 61. BUCATINIPASTABUCATINIPASTA
  62. 62. GNOCCHIPASTAGNOCCHIPASTA
  63. 63. ROTELLEPASTAROTELLEPASTA
  64. 64. CANNELLONIPASTACANNELLONIPASTA
  65. 65. OTHERTYPES OFPASTAOTHERTYPES OFPASTA
  66. 66. DIFFERENTTYPES OFPASTASDIFFERENTTYPES OFPASTAS..
  67. 67. PASTA MAKING MACHINEPASTA MAKING MACHINE
  68. 68. FETTUCCINICARBONARAFETTUCCINICARBONARA
  69. 69. EE FETTUCCINI PASTA ALFREDOFETTUCCINI PASTA ALFREDO SAUCESAUCE WITH ALFREDO SAUCEWITH ALFREDO SAUCE
  70. 70. PENNEARRABIATAPENNEARRABIATA
  71. 71. ARRABIATA SAUCEARRABIATA SAUCE • IT IS THEIT IS THE SPICYSPICY TOMATO BASETOMATO BASE SAUCESAUCE USUALLYUSUALLY USED FORUSED FOR PASTAPASTA PREPARATIONPREPARATION S .S .
  72. 72. SPAGHETTIBOLOGNAISESPAGHETTIBOLOGNAISE
  73. 73. RISSOTORISSOTO
  74. 74. POISSON (FISH)POISSON (FISH) • IT IS THE 5IT IS THE 5THTH COURSE IN FRENCH CLASSICALCOURSE IN FRENCH CLASSICAL MENU.MENU. • POISSON MEANS FISH PREPARATION.POISSON MEANS FISH PREPARATION. • MOSTLY FILLET OF FISH IS USED FORMOSTLY FILLET OF FISH IS USED FOR PREPARATIONS WHICH IS FREE FROM BONEPREPARATIONS WHICH IS FREE FROM BONE & SKIN.& SKIN. • MOSTLY COMMONLY FISH USED AREMOSTLY COMMONLY FISH USED ARE POMFRET, SALMON,SOLE & TROUT.POMFRET, SALMON,SOLE & TROUT. • IN SHELLFISH LOBSTERS & CRAYFISH AREIN SHELLFISH LOBSTERS & CRAYFISH ARE USED.USED.
  75. 75. MUSSELS EN BROCHETTEMUSSELS EN BROCHETTE
  76. 76. GRILLEDTUNA WITHWHITEGRILLEDTUNA WITHWHITE BEAN SALADBEAN SALAD
  77. 77. HARENG GRILLÉHARENG GRILLÉ (GRILLEDHERRING )(GRILLEDHERRING )
  78. 78. SAUMON POCHESAUMON POCHE (POACHEDSALMON)(POACHEDSALMON)
  79. 79. SOLEMEUNIERESOLEMEUNIERE
  80. 80. ENTREÉENTREÉ IT IS THE SIXTH COURSE IN FRENCHIT IS THE SIXTH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU. IT IS THE FIRST MEAT COURSE SERVED INIT IS THE FIRST MEAT COURSE SERVED IN SMALL QUANTITY WITH THE PROPERSMALL QUANTITY WITH THE PROPER GARNISH .GARNISH . USUALLY POTATOES & VEGETABLE DISH ISUSUALLY POTATOES & VEGETABLE DISH IS NOT SERVED WITH THIS COURSE IF IT ISNOT SERVED WITH THIS COURSE IF IT IS TO BE FOLLOWED BY MAIN COURSE.TO BE FOLLOWED BY MAIN COURSE.
  81. 81. IRISHSTEWIRISHSTEW
  82. 82. LAMBCHOPLAMBCHOP
  83. 83. POULETSAUTECHASSEURPOULETSAUTECHASSEUR
  84. 84. POULETMARYLANDPOULETMARYLAND
  85. 85. BEEFSTROGNOFFBEEFSTROGNOFF
  86. 86. BEEFWELLINGTONBEEFWELLINGTON
  87. 87. STEAKDIANESTEAKDIANE
  88. 88. JAMBON BOUILLIJAMBON BOUILLI (BOILEDHAM)(BOILEDHAM)
  89. 89. SORBETSORBET IT IS THE SEVENTH COURSE IN FRENCHIT IS THE SEVENTH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU. SORBET IS CONSIDERED AS THE RESTSORBET IS CONSIDERED AS THE REST COURSE IN FRENCH CLASSICAL MENU.COURSE IN FRENCH CLASSICAL MENU. IN THIS COURSE WATER ICE MIXEDIN THIS COURSE WATER ICE MIXED WITH ITALIAN MERINGUE, CIGARETTESWITH ITALIAN MERINGUE, CIGARETTES & LIQUEURS ARE SERVED.& LIQUEURS ARE SERVED.
  90. 90. SORBETAU CAFESORBETAU CAFE
  91. 91. LEMON ALMONDSPONGELEMON ALMONDSPONGE WITHSTRAWBERRY SORBETWITHSTRAWBERRY SORBET
  92. 92. LEMON SORBETWITHBERRIESLEMON SORBETWITHBERRIES
  93. 93. SCOOPPEACHSORBETSCOOPPEACHSORBET
  94. 94. RELEVÉRELEVÉ IT IS THE EIGHTH COURSE IN FRENCHIT IS THE EIGHTH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU. RELEVÉ MEANS TO RELEASE.RELEVÉ MEANS TO RELEASE. IT COMPRISES OF BIG JOINTS OF MEATIT COMPRISES OF BIG JOINTS OF MEAT EITHER MAY BE GRILLED OR BRAISED.EITHER MAY BE GRILLED OR BRAISED. ROAST DISH CAN ALSO BE SERVED ASROAST DISH CAN ALSO BE SERVED AS THE MAIN COURSE ALONG WITHTHE MAIN COURSE ALONG WITH PROPER ACCOMPANIMENTPROPER ACCOMPANIMENT.
  95. 95. GIGOT D’AGNEAU RÔTIGIGOT D’AGNEAU RÔTI
  96. 96. BOEUF RÔTIBOEUF RÔTI (ROAST BEEF )(ROAST BEEF )
  97. 97. HORSERADISH SAUCEHORSERADISH SAUCE
  98. 98. PORC RÔTIPORC RÔTI (ROAST PORK)(ROAST PORK)
  99. 99. APPLESAUCEAPPLESAUCE APPLE SAUCE ISAPPLE SAUCE IS SERVED ASSERVED AS ACCOMPANIMENT FORACCOMPANIMENT FOR ROAST PORK.ROAST PORK. APPLE SAUCE IS ALSOAPPLE SAUCE IS ALSO SERVED WITH ROASTSERVED WITH ROAST DUCK & ROASTDUCK & ROAST GOOSE.GOOSE.
  100. 100. MOUTON RÔTIMOUTON RÔTI (ROAST MUTTON)(ROAST MUTTON)
  101. 101. ONION SAUCE&REDCURRANTONION SAUCE&REDCURRANT JELLLYJELLLY • ONION SAUCE IS SERVED AS THE ACCOMPANIMENT FORONION SAUCE IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTON & BOILED HAM.ROAST MUTTON & BOILED HAM. • RED CURRANT JELLY IS SERVED AS THE ACCOMPANIMENTRED CURRANT JELLY IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTONFOR ROAST MUTTON..
  102. 102. AGNEAU RÔTIAGNEAU RÔTI (ROASTLAMB)(ROASTLAMB)
  103. 103. MINTSAUCEMINTSAUCE •MINT SAUCE ISMINT SAUCE IS SERVED ASSERVED AS THETHE ACCOMPANIMEACCOMPANIME NT FOR ROASTNT FOR ROAST LAMB .LAMB .
  104. 104. RÔTI (ROAST )RÔTI (ROAST ) IT IS THE NINETH COURSE INIT IS THE NINETH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU. IT MEANS ROASTIT MEANS ROAST PREPARATION.PREPARATION. ROAST PREPARATIONS AREROAST PREPARATIONS ARE SERVED WITH ACCOMPANIEDSERVED WITH ACCOMPANIED SAUCE & SALAD.SAUCE & SALAD. IN THIS COURSE ROASTEDIN THIS COURSE ROASTED GAME BIRDS & POULTRY AREGAME BIRDS & POULTRY ARE
  105. 105. POULETRÔTIPOULETRÔTI (ROASTCHICKEN)(ROASTCHICKEN)
  106. 106. BREADSAUCEBREADSAUCE • BREAD SAUCEBREAD SAUCE IS SERVED ASIS SERVED AS THETHE ACCOMPANIMENACCOMPANIMEN T FOR ROASTT FOR ROAST CHICKEN .CHICKEN .
  107. 107. CANETON RÔTICANETON RÔTI (ROASTDUCK)(ROASTDUCK)
  108. 108. DINDERÔTIDINDERÔTI (ROASTTURKEY)(ROASTTURKEY)
  109. 109. CRANBERRY SAUCECRANBERRY SAUCE CRANBERRY SAUCECRANBERRY SAUCE IS SERVED AS THEIS SERVED AS THE ACCOMPANIMENTWIACCOMPANIMENTWI TH ROASTEDTH ROASTED TURKEY .TURKEY .
  110. 110. OIERÔTIOIERÔTI (ROASTGOOSE)(ROASTGOOSE)
  111. 111. LÉGUMES (VEGETABLE)LÉGUMES (VEGETABLE) IT IS THE TENTH COURSE IN FRENCHIT IS THE TENTH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU. APART FROM VEGETABLE DISHAPART FROM VEGETABLE DISH SERVED WITH RELEVÉ OR ROASTSERVED WITH RELEVÉ OR ROAST COURSE.COURSE. IT CAN BE SERVED AS SEPARATEIT CAN BE SERVED AS SEPARATE COURSE.COURSE. NOW A DAYS LÉGUMES ARE SERVED ASNOW A DAYS LÉGUMES ARE SERVED AS STARTERS.STARTERS.
  112. 112. POMMEDETERREANNAPOMMEDETERREANNA
  113. 113. POMMECROQUETTESPOMMECROQUETTES
  114. 114. POMMEDAUPHINEPOMMEDAUPHINE
  115. 115. VEGETABLEAU GRATINVEGETABLEAU GRATIN
  116. 116. SALADE(SALAD)SALADE(SALAD) IT IS THE ELEVENTH COURSE INIT IS THE ELEVENTH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU. SALADS ARE SERVED ALONG WITHSALADS ARE SERVED ALONG WITH HORS D’OEUVRES OR WITH THE MAINHORS D’OEUVRES OR WITH THE MAIN COURSE AS ACCOMPANIMENT ORCOURSE AS ACCOMPANIMENT OR SERVED SEPARATELY.SERVED SEPARATELY.
  117. 117. CAESARSALADCAESARSALAD
  118. 118. NICOISESALADNICOISESALAD
  119. 119. RUSSIAN SALADRUSSIAN SALAD
  120. 120. MIMOSAMIMOSA
  121. 121. BUFFETFROID(COLDBUFFET)BUFFETFROID(COLDBUFFET) IT IS THE TWELVETH COURSE INIT IS THE TWELVETH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU. IN THIS COURSE VARIETY OF COLDIN THIS COURSE VARIETY OF COLD CUTS IS BEEN SERVED LIKE SAUSAGES,CUTS IS BEEN SERVED LIKE SAUSAGES, SALAMI, PATE & TERRINE.SALAMI, PATE & TERRINE.
  122. 122. ASSORTEDCOLDCUTSASSORTEDCOLDCUTS
  123. 123. SAUSAGESSAUSAGES
  124. 124. FROMAGE(CHEESE)FROMAGE(CHEESE) IT IS THE THIRTEENTH COURSE INIT IS THE THIRTEENTH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU. CHEESE ARE CLASSIFIED INTO 5 TYPESCHEESE ARE CLASSIFIED INTO 5 TYPES –FRESH,SOFT ,SEMI HARD,HARD–FRESH,SOFT ,SEMI HARD,HARD ,BLUE.,BLUE. CHEESE ARE SERVED WITH VARIOUSCHEESE ARE SERVED WITH VARIOUS ACCOMPANIMENTS SUCH ASACCOMPANIMENTS SUCH AS CELERY,WALNUT,OLIVE ,GRAPESCELERY,WALNUT,OLIVE ,GRAPES ,BREADS, CREAM CRACKERS, WATER,BREADS, CREAM CRACKERS, WATER BISCUITS ETC.BISCUITS ETC.
  125. 125. CHEESEKNIFECHEESEKNIFE
  126. 126. RICOTTA CHEESERICOTTA CHEESE (FRESH)(FRESH)
  127. 127. FETA CHEESEFETA CHEESE (SOFT)(SOFT)
  128. 128. MUNSTERCHEESEMUNSTERCHEESE
  129. 129. ACCOMPANIMENTS SERVEDACCOMPANIMENTS SERVED WITHSOFTCHEESEWITHSOFTCHEESE CREAMCRACKERSCREAMCRACKERS
  130. 130. WATERBISCUITSWATERBISCUITS
  131. 131. SWEET DIGESTIVESWEET DIGESTIVE BISCUITSBISCUITS
  132. 132. EDAMCHEESEEDAMCHEESE (SEMIHARD)(SEMIHARD)
  133. 133. PARMESAN CHEESEPARMESAN CHEESE (HARDCHEESE)(HARDCHEESE)
  134. 134. PECORINOPECORINO
  135. 135. DANISHBLUE&STILTONDANISHBLUE&STILTON CHEESE(BLUECHEESE)CHEESE(BLUECHEESE)
  136. 136. ENTREMETS (SWEET)ENTREMETS (SWEET) IT IS THE FOURTEENTH COURSE INIT IS THE FOURTEENTH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU. IN THIS COURSE MOSTLY SWEET DISHIN THIS COURSE MOSTLY SWEET DISH ARE SERVED WHICH MAY BE HOT ORARE SERVED WHICH MAY BE HOT OR COLD .COLD .
  137. 137. ICECREAMWITHBERRIESICECREAMWITHBERRIES
  138. 138. STRAWBERRY PIESTRAWBERRY PIE
  139. 139. DARKCHOCOLATEPUDDINGDARKCHOCOLATEPUDDING
  140. 140. COFFEECRÈMECARAMELCOFFEECRÈMECARAMEL
  141. 141. WHITECHOCOLATEPUDDINGWHITECHOCOLATEPUDDING
  142. 142. CRÈMECARAMELCRÈMECARAMEL
  143. 143. RICEPUDDINGRICEPUDDING
  144. 144. SAVOUREUX (SAVOURY)SAVOUREUX (SAVOURY)  IT IS THE FIFTEENTH COURSE IN FRENCHIT IS THE FIFTEENTH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU.  THIS ARE SAVOURY IN TASTE & SERVEDTHIS ARE SAVOURY IN TASTE & SERVED IN LUNCH OR DINNER AS A SUBSTITUTEIN LUNCH OR DINNER AS A SUBSTITUTE FOR SWEET DISH.FOR SWEET DISH.  SAVOURY ARE DIVIDED INTO 3 TYPESSAVOURY ARE DIVIDED INTO 3 TYPES  SAVOURY BASED ON TOAST,SAVOURY BASED ON TOAST, CANAPE,BARQUETTE , EXZOTIC ETC.CANAPE,BARQUETTE , EXZOTIC ETC.  ALL SAVOURY SOUFFLE LIKE CHEESEALL SAVOURY SOUFFLE LIKE CHEESE SOUFFLE,HAM SOUFFLE ,AVACADO SOUFFLESOUFFLE,HAM SOUFFLE ,AVACADO SOUFFLE ETC .ETC .
  145. 145. BARQUETTESBARQUETTES
  146. 146. ASSORTEDCANAPESASSORTEDCANAPES
  147. 147. TARTLETTESTARTLETTES
  148. 148. BOUCHÉESBOUCHÉES
  149. 149. CHOCOLATEFLANCHOCOLATEFLAN
  150. 150. ANGELS ON HORSEBACKANGELS ON HORSEBACK
  151. 151. DEVILS ON HORSEBACKDEVILS ON HORSEBACK
  152. 152. HAM&CHEESESOUFFLEHAM&CHEESESOUFFLE
  153. 153. DESSERTDESSERT IT IS THE SIXTEENTH COURSE INIT IS THE SIXTEENTH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU. IN THIS COURSE FRESH FRUITS WITHIN THIS COURSE FRESH FRUITS WITH NUTS ARE SERVED .NUTS ARE SERVED . SOMETIMES CANNED FRUITS ARE ALSOSOMETIMES CANNED FRUITS ARE ALSO SERVED.SERVED.
  154. 154. FRUITS &NUTSFRUITS &NUTS
  155. 155. CAFÉ (BEVERAGE)CAFÉ (BEVERAGE) • IT IS THE SEVENTEENTH COURSE IN FRENCHIT IS THE SEVENTEENTH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU. • IN THIS COURSE USUALLY COFFEE & TEA ISIN THIS COURSE USUALLY COFFEE & TEA IS BEEN SERVED.BEEN SERVED. • EG :IRISH COFFEE,CAPPUCINO,EXPRESSOEG :IRISH COFFEE,CAPPUCINO,EXPRESSO ,CHINESE TEA ETC.,CHINESE TEA ETC.
  156. 156. IRISHCOFFEEIRISHCOFFEE
  157. 157. VIENNA COFFEEVIENNA COFFEE
  158. 158. CAPPUCCINO MAKINGCAPPUCCINO MAKING MACHINEMACHINE
  159. 159. CAPPUCCINOCAPPUCCINO
  160. 160. CAFÉAU LAITCAFÉAU LAIT

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