The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.

1. FRENCH CLASSICAL
MENU
Chef Ashokkumar

2. FRENCH ENGLISH
1.Hors-d oeuvre Appetizer
2. Potage Soup STARTER
3. Oeuf Egg
4. Farineaux Pasta or Rice
5. Poisson Fish
6. Entrée Entree
7. Sorbet Sorbet
8. Releve Joints MAIN-COURSE
9. Rôti Roast
10. Legumes Vegetables
11. Salade salad
12. Buffet Froid Cold buffet
13. Entremet Sweets
14. Savoureux Savory
15. Fromage Cheese AFTER
16. Dessert Cut Fruits & Nuts
17. Boissons Beverage

3. 1.Hors-D Oeuvre
They are of spicy in nature in order to stimulate the
appetite, the term is accepted as a meaning of
variety of pickled or well seasoned food stuffs . They
are either served from a rotating trolley or a tray a
small amount of each variety being placed on the
plate to make up a portion.
Hors-d-oeuvre can be classified into two types:
1.Cold and
2.Hot

4. Hors d'oeuvre trolley

5. Cold hors d'oeuvres include the following
1. Fish roes;
2. Stuffed or jellied eggs
3. Assorted salads;
4. Stuffed grapefruit
5. Prawn cocktail;
6. Charcuteries
7. Russian Salad
8. Shellfish cocktail : - prawns or shrimps on a bed of
shredded lettuce covered with tomato flavoured
mayonnaise.
9. Pate maison : - goose or chicken liver, cooked , sieved
and well seasoned

7. Hot hors d'oeuvres
include:
•Vols-au-vent,
•Croquettes,
•Rissoles,
•Kromeskies,
•Fritters,

9. hors-d'oeuvre substitutes
Examples of hors-
d'oeuvre substitutes
are:
•Caviar - the roe of
the sturgeon
•Shellfish cocktail -
prawns or shrimps on
a bed of shredded
lettuce (chiffonade)
and coated with
tomato-flavoured
mayonnaise
The term hors d oeuvre also covers any items which are
served before the soup usually known as hors d oeuvres
substitutes.

10. •Melon frappe- chilled melon
•Saumon fumé - smoked
salmon
•Pate maison - goose or
chicken liver, cooked, sieved
and well seasoned
•Huitres - oysters
•Escargots - snails
•Moules mariniere - mussels
in a rich, fish-flavoured sauce
•Truite fume - smoked trout
•Cocktail Florida - orange and
grapefruit segments
presented in the form of a
fruit cocktail

11. HOW TO Serve
They are arranged in hors-d'oeuvre dishes, on
plates, or in glass dishes. Hors-d'oeuvre dishes
are small and usually oblong or rectangular; at
least two are used together, so that different foods
can be displayed without mixing them. These
dishes can be arranged in fours or sixes in a ring
or some other pattern, to present the hors
d'oeuvres as attractively as possible.

13. 2.Potage
Soup may also act as an appetizer for the courses to come. Two types
of soups are generally provided on the menu one being the clear
soup(consommé) and the other a thick soup (crème, veloute,
puree). Although it must be noted that the clear soup is always
placed first on the menu.
SOUP
THIN THICKCOLD SOUPS
UNPASSED PASSED
INTERNATIONAL
BROTH
VELOUTES
CONSOMME
CREAM
CHOWDER BISQUESPUREE

15. Examples : -
Tortue Claire : - clear turtle
soup
Consommé julienne : - clear
soup garnished with strips of
root vegetables
Consommé celestine : - clear
soup garnished with strips of
savoury pancakes.
Bisque d homard :- thick
lobster- flavored soup
Crème de tomates : - cream
of tomato
Soup a l oignon : - clear
onion soup

16. 3.Oeuf
They are the round or oval
reproductive body laid by the
female of many animals,
containing the developing
embryo and its food reserves
and protected by a shell or skin.
Although the eggs of many
birds, fish, and even reptiles
can be used as food, the word
'egg' unqualified applies
exclusively to hens' eggs.

17. Examples of egg dishes are:
Omelette espagnole – Flat
omelette with onions,
peppers and tomatoes
Omelette aux tomates : -
tomato omelette
Omlette aux champignons : -
mushroom omelette
Oeuf poche florentine : -
poached egg on a bed of
spinach coated with cheese
sauce & gratinated
Oeuf brouille au lard : -
scrambled egg with bacon.

18. 4.Farinaceous/ Farineaux
This course contains
flour, or a high
content of starch.
The term is applied
particularly to
cereal and pulses
having high content
of starch.

19. Examples of farinaceous dishes
are: -
•Spaghetti napolitine – spaghetti
in a tomato- and garlic- flavoured
sauce.
•Ravioli : - noodle type pasta
filled with a variety of stuffing,
such as chicken, beef, and
spinach
•Cannelloni : - rolls of ravioli
paste filled with stuffing as for
ravioli.
•Gnocchi romaine – semolina
based.
•Spaghetti bolognaise – spaghetti
blended with minced lean beef
with rich brown sauce.

20. 5.Poissons
Fish is soft-fibred and tender flesh which is
easily digested and helps to prepare the
appetite for the heavier courses to come.
Fish are classified into two broad groups, according to their
skeletons:
• Cartilaginous fish (sharks, rays, dogfish, skate) and
•Bony fish (the vast majority).

21. The method of cooking
and type of fish used
may vary to some
extent, but will be
normally be as follows: -
Poached : - Salmon,
Trout, Turbout (each with
its appropriate garnish
and accompanying
sauce).
Fried : - Whitebait,
sole(sometimes)
Hot Shellfish : - Lobster,
crayfish, Dublin bay
prawns.

22. Examples of poisson dishes are: -
Sole meuniere : - Sole shallow
fried in butter.
Sole colbert : - Sole, flour, egg
and bread crumbed and deep
fried. (fillets).
Sole cubat : - fillet of sole
poached, dressed on a
mushrooms puree and coated
with a cheese sauce.
Darne de saumon grillee,
sauce bearnaise – salmon
cutlet grilled with an egg- and
butter based sauce flavoured
with tarragon.
Homard Newburg : - Lobster
served with thickened sauce of
fish stock and cream flavoured
with brandy and finished with
butter.

23. 6.Entrèe
Entrées are generally small, well garnished
dishes which come from the kitchen ready
for service. They are always accompanied
by very rich gravy or sauce when releve
follow entrée then potatoes and
vegetables are not served with the latter;
if, however a releve does not follow the
entrée they would be served with the dish.
it is a dish served before the main course, or
between two principal courses of a meal.

24. Examples of this
type of dish are : -
Poulet saute chasseur : -
saute chicken in a rich brown
sauce flavoured with
tomatoes and mushroom.
Supreme de volaille sur
cloche – breast and wing of
chicken cooked under a
cover in oven.
Kebab orientale: - savoury
items cooked on a skewer.
Steak Daine : - minute steak
shallow fried and flavoured
with onions and mushrooms
finished with red wine or
cream.
Chateaubriand : - double fillet
steak grilled.

25. 7.Sorbet
Because of the length of the French
classical menu, this course is
considered to be the rest between
courses.
The sorbet must therefore be able to
counteract the richness of dishes
already served and build up the
appetite of the dishes to follow.
The sorbet is a water ice plus Italian
Meringue flavored with champagne or
a liqueur. It should be piped in to a
champagne glass which should then
be served on an underplate with a
teaspoon.
At this stage of the meal cigarettes
were passed, traditionally these were
Russian cigarettes and sometimes the
first speech was given

26. 8.Releves
Releves are normally larger than entrees and
take the form of butcher’s joints which
have to be carved. These joints are
normally roasted. A sauce or a roast gravy
with potatoes and green vegetables are
always served with this course.
The main dish will consist any of the
following: -
Saddle of mutton, baron of beef, boned
sirloin, braised ham.
Contrefilet de boeuf roti a l anglaise : -
boned and roasted sirloin of beef.
Carre d agneau roti : - roast best end of
lamb
Cuissot de porc roti puree de pommes : -
roast leg of pork with apple sauce.
Gigot d agneau roti sauce menthe : - roast
leg of lamb with mint sauce

27. 9.RÔTI
Roast always contain roast game or poultry: - chicken,
turkey, duck, pheasant, quail. Each dish is accompanied
by its own particular sauce and gravy, with a green salad
served separately on a cresent shaped dish. The latter
is placed at the top left hand corner of the cover

28. 10.LÈGUMES
At this stage the balance of the
courses is gradually returning
from heavy to light. We now
have a vegetable dish served
only with its accompanying
sauce. Such vegetables. Such
vegetables are artichokes,
asparagus & corn on the cob,
with hollandaise sauce ( an
egg and butter based sauce) or
beurre fondue( melted butter)
offered seperately, in classic
functions these legumes may
be served on their own as a
separate vegetable course.

29. Legumes to accompany main course might be
Puree de pommes-de-terre : -
creamed potatoes
Pommes sautees: - potaoes
boiled in skins peeled sliced and
shalow fried.
Pommes Frites : - Deep fried
potatoes.
Pommes au four: - baked jacket
potato
Champignons grilles : - grilled
mushrooms
Choufleur mornay: - cauliflower
with a cheese sauce.
Haricots verts au beurre: -
French beans tossed in butter

30. 11.SALADES
Examples of
salades are: -
Salade francaise : -
lettuce, tomato,
egg, & vinaigrette
dressings.
Salade vert: -
Lettuce,
watercress,
cucumber and
green pepper.

31. 12.BUFFET FROID
Examples of cold buffet
items are: -
Poulet roti : - Roast
chicken
Caneton Roti: - Roast
Duck
Mayonnaise d
hommard: - lobster
mayonnaise
Galantine de volaille: -
Cold chicken coated
with a chicken flavoured
sauce and decorated,
then coated in aspic.

32. 13.ENTREMETS
The sweet may be hot or cold.
Souffles, crepes(pancakes),
coupes(ice cream dishes)
Other examples:-
Crepe suzette : - pancakes in a
rich fresh orange juice and
flamed with brandy.
Ananas Flambes au kirsch: -
Pineapple flamed with cherry
flavoured liquor.
Peche Melba: - Vanilla Ice
cream topped with a peach
coated with a raspberry jam
sauce and decorated with
cream.
Bombes : - various Ice cream
sweets.

33. 14.SAVOUREUX
Savouries may take the
form of savoury items
served hot on toast or as a
savoury souffle.
Welsh rarebit: - Cheese
sauce Flavoured with ale
on toast gratinated.
Canape Daine :- Chicken
livers rolled in bacon and
grilled, placed on a warm
toast.
Champignons sur croute: -
mushrooms on toast.

34. 15.FROMAGES
All type of cheese may be offered
together with appropriate
accompaniments, the ideal
cheese board will combine hard,
semi-hard, soft or cream, blue and
fresh cheese.
• Cheddar hard England
• Edam hard Holland
• Brie soft France
• Demi-sel soft France
• Caerphilly semi-hard Wales
• Ricotta Fresh Italy

35. 16.DESSERTS
All forms of Fresh Fruits and nuts may be served
accompanied by castor sugar and salt

36. 17.BOISSONS
Examples are: -
Coffee: - Cona, Cafetiere, Iced,
Filter, Speciality,
Decaffeinated.
Tea: - Indian, Ceylon, Earl
Grey, Darjeeling, Orange
Pekoe
Always remember that while
compiling menus beverages
are not counted as a course.