The document outlines the classical French menu format, detailing the sequence and types of courses typically served in upscale dining. It includes a comprehensive breakdown of each course from hors-d'œuvre to boissons, along with accompaniments and table setups for various dishes. The content emphasizes the culinary structure and presentation practices that define French classical cuisine.

1. FRENCH
CLASSICAL
MENU
BHARATH RAJ
BBA-I

2. Over the last 100 or so years, the
sequence of the French menu has taken as the
classical format throughout the world. This
format is used to lay out menus as well as to
indicate the order of the various courses.
Although the actual number of courses on a
menu, and dishes within each course, will
depend on the size and class of the
establishment.
“
“

3. 1) Hors-d-oeuvre (Appetizer)
2) Potage (Soup)
3) Oeufs (Egg)
4) Farinaceous / Farineaux (Pasta or Rice)
5) Poisson (Fish)
6) Entree (First meat course)
7) Releve (Main course or joints of meat)
8) Sorbet (Flavoured ice)
9) Roti (Roast)
10) Legumes (Vegetables)
11) Salades (Salad)
12) Buffet Froid (Cold Buffet)
13) Entremets (sweets)
14) Savourex (savory)
15) Fromage (Cheese)
16) Dessert (Fruits and nuts)
17) Boissons (Beverages)
This
sequence
is as
follows:
End

4. HORS-D-OEUVRE
(APPETIZER)
It is the first course of the meal. This course
is composed usually of tangy, salty, sour, hot-natured items
that help to stimulate the appetite. Traditionally, hors
d’oeuvres were a selection of salads, fish and meats. The
cover nowadays is more likely to be dictated by the type of
food being served and its presentation.

5. Items Accompaniments Table Setup
Oysters
(hûitres)
Half a lemon and the oyster
Cruet (cayenne pepper, pepper
mill, chilli vinegar and Tabasco
sauce). Traditionally brown bread
and butter is also offered
Bed of crushed ice in a soup
plate, An oyster fork is usually
offered; Oysters are usually
eaten by holding the shell in
one hand and a fork in the
other. A finger bowl containing
lukewarm water and a slice of
lemon and an extra napkin may
be offered.
Potted
shrimps
Hot unbuttered Ciabatta toast
(Italian white bread), cayenne
pepper, a peppermill and
segments of lemon.
A fish knife and fork.
Smoked
Salmon
Barquettes
Hollandaise sauce, Fresh dill
sprigs, Caviar.
Half plate, Small fork, Small
knife.
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9. POTAGE (SOUP)
Soups are nutritional liquids which are
made from the extractions of vegetables, meat bones etc.
Soups are divided into a number of categories, including
consommes, broths, veloutes, cremes, purees, chowder and
bisques (shellfish base soups).

10. Items Accompaniments Table Setup
Gazpacho
(Spanish)
Croutons, diced cucumber,
peppers, tomato and
onion
Served chilled in soup
bowl with Under plates
and eaten with a soup
spoon.
Scotch Broth
(Scottish)
Served with prunes.
(dried plums)
soup plate, Soup spoon
with fish plate as under
plate.
consommé
aux
profiteroles
Profiteroles. Served in consommé
bowl with Under plates
and a soup spoon.
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14. OEUFS (EGG)
Egg dishes as separate courses have
become less common in recent years. Omelettes have
retained their popularity, there are a great number of egg
dishes beyond the usual Omelets, all preparations of eggs
are served in this Course.

15. Items Accompaniments Table Setup
Oeufs cocotte au
Maroilles
Fondue of Maroilles
Cheese.
The dish is placed on a cocotte dish
on an under plate and a teaspoon
is used to eat the food. Cocotte
dish is a small round earthenware
dish with straight sides, about the
size of a small teacup.
Scotch Eggs Hollandaise sauce Dessert fork and Dessert
spoon.
Oeuf poche
Florentine
(poached egg
with spinach)
Toasted baguette. Dessert fork and Dessert
spoon.
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19. FARINACEOUS / FARINEAUX (PASTA
OR RICE)
Farinaceous includes all kinds of foods
that are rich in carbohydrates like rice, pasta. Include all
pastas such as spaghetti, macaroni, ravioli and rice dishes
such as risotto also include rare dishes such as Gnocchi
(potato), Parisienne (choux paste) and Romaine (semolina).

20. Items Accompaniments Table Setup
Farfalle Carbonara
Grated Parmesan
Cheese, bacon
and peas.
Half plate, Dessert fork,
Dessert spoon.
Three-Cheese
Ravioli.
(ricotta, Emmental ,
and Parmesan
cheese filling)
Grated parmesan
cheese
Half plate, Dessert fork
and Dessert spoon.
Pappardelle alla
boscaiola (Pappardelle
Grated
Parmigiano-
Half plate, Dessert fork. Back

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24. POISSON (FISH)
It consists of all dishes made from fish,
both hot and cold. They provide a good source of protein
and they can be served poached, boiled or fried. Fish is
easily digested and helps to prepare the appetite for heavier
course that follow.

25. Items Accompaniments Table Setup
Sole Marie Walewska
(Sole Bonaparte)
(Poached)
Drape sauce,
fleurons (tiny
crescent-shaped
pieces of puff
pastry)
Fish plate, Fish fork, Fish
knife.
Sole Saint Germain
(Grilled)
Noisette potatoes
(Baked potato balls)
and bearnaise
sauce.
Fish plate, Fish fork, Fish
knife.
Sole Colbert
(fried)
Beurre maître
d'hôtel butter and
Fish plate, Fish fork, Fish
knife. Back

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30. ENTREE (ENTRÉE)
This is the first meat course in a French
classical menu. The word entrée literally means ‘entrance’.
Usually a single portioned item accompanied by a rich sauce
or gravy and garnished.

31. Items Accompaniments Table Setup
Shepard’s pie Condensed Milk
Bread.
Half plate, Small fork,
Small knife.
Chicken à la
Maryland (fried
boneless chicken)
Banana fritters,
Bacon rashes and
water cress
Half plate, Small fork,
Small knife.
Steak Tartare
French fries and
toasted bread
points.
Half plate, Small fork,
Small knife.
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35. RELEVE (MAIN COURSE OR JOINTS
OF MEAT)
It is known as the main course in English.
Big joints of veal, lamb, meat, poultry etc. are served with
heavy accompaniments and garnish. A sauce or roast gravy,
potatoes and green vegetables are always served with this
course.

36. Items Accompaniment
s
Table Setup
Cote de porc
charcutiere
(pork chop in
charcutiere
Sauce )
mashed
potatoes,
Grilled tomatoes
Large plate, Large
fork, Large knife.
Lancashire Hot Pot
( Sliced lamb and
potato hot pot)
Worcestershire
sauce ,Green
peace
Large plate, Large
fork, Large knife.
Escalope de Veau
Cordon Bleu
(Fried Cordon bleu
veal
Grilled cherry
tomato, mashed
potato.
Large plate, Large
fork, Large knife. Back

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40. SORBET (FLAVOURED ICE)
Sorbet also called Italian ice or water ice,
is a frozen dessert made from sugar-sweetened water with
flavoring , typically fruit juice, fruit purée, wine, liqueur or
honey. Generally sorbets do not contain dairy ingredients.
Sorbet is refreshment or rest between the courses- relieve
and roti. It helps in digestion. 10-12 minutes are allotted for
the sorbet service.

41. Items Explanation Table Setup
Granité au Calvados
(Calvados sorbet)
A light sugar syrup flavoured with
vanilla pod with lemon juice and a
pinch of cinnamon finished with
calvados (apple brandy) and
frozen.
Small Goblet,
Underliner ,
Teaspoon.
Spooms
Spooms are sorbets made with a
syrup and Italian meringue is
added to it to make it frothy and
light. Spooms are made with wine
such as champagne.
champagne glass,
Underliner ,
Teaspoon.
Sorbet awx fruits
exotique (Sorbet of
exotic fruits)
Puree of pineapple, mango and
banana flavoured with lemon juice
and cinnamon and frozen.
Small Goblet,
Underliner ,
Teaspoon.
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45. ROTI (ROAST)
At this stage the balance of the courses is
gradually returning from heavy to light. Roast always
contain roast of game or poultry like chicken, turkey, duck,
pheasant, quail. Each dish is accompanied by its own
particular sauce and gravy.

46. Items Accompaniments Table Setup
Bécasse rôtie
(Roast wood cock)
Charcutiere
sauce, mashed
potatoes, crouton
spread with liver
pate.
Joint plate, Large fork,
Large knife.
Pendreau rôtie
(Roast Partridge)
Roast Gravy,
Bread sauce and
game chips
Joint plate, Large fork,
Large knife.
Selle de venaison
rôtie
(roast saddle of
Roast Gravy,
Cumberland
sauce.
Joint plate, Large fork,
Large knife. Back

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50. LEGUMES (VEGETABLES)
Different types of vegetables like
mushroom, artichokes, asparagus, carrot are served in this
course, accompanied with sauces such as hollandaise and
melted butter.

51. Items Accompaniments Table Setup
Choux de bruxelles
au beurre (Buttered
Brusssels sprouts)
Mornay sauce,
Milanaise sauce,
Polonaise sauce
Half plate, Small
knife, Small fork
Broccoli Hollandaise
(calabress)
Hollandaise or
mousseline sauce
Half plate, Small
knife, Small fork
Fèves à la crème
(Creamed beans)
shredded sharp
cheddar or Swiss
cheese.
Half plate, Small
knife, Small fork
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55. SALADES (SALAD)
It often refers to a small portion of salad
that is taken immediately after or along with the main
course and is quiet often a green salad and dressing. Salad
can be vegetarian or non-vegetarian .Salad consists of base,
dressing, and a garnish.

56. Items Dressing Table Setup
Salade Niçoise French
vinaigrette
Cold Half plate,
Small knife, Small
fork
Apple cup waldorf Acidulated Cream
(3:1)
Small knife,
Small fork
Archiduc Salad
(The Grand Duke's
Salad)
English Vinaigrette
Cold Half plate,
Small knife,Small
fork
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60. BUFFET FROID (COLD BUFFET)
This course includes a variety of cold
Eggs, meats and fish. Cold items such as salmon, lobster,
pates, terrines ,galantines are served.

61. Items Explanation Table Setup
Aspic salmon Slices of Salmon, coated with
aspic
Half plate, Small knife,
Small fork
Chicken and
pork terrine with
egg centre
It is a loaf of Minced Chicken and
Pork with vegetables and egg in a
centre covered with bacon, that is
cooked in a covered pottery mold in
a bain-marie
Half plate, Small knife,
Small fork
Prosciutto
(Parma ham)
Prosciutto (Parma ham) is an
Italian dry-cured ham that is
usually thinly sliced and served
uncooked. The process of making
prosciutto can take two years.
Half plate, Small knife,
Small fork
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66. ENTREMETS (SWEETS)
It is a sweet course. Hot and cold
puddings, mousse, pastries, cake and soufflés are served.
There are no particular accompaniments to sweets and the
choice of whether to serve on a plate or in a bowl is often
dependent on the texture of the sweet dish.

67. Items Accompaniments Table Setup
Kaiserschmarrn
(Emperor's pudding)
strawberry,
Apple sauce.
Dessert plate, Dessert
knife, Dessert fork
Mille Feuille
(Napoleon Pastry
Sheets)
Dessert plate, Dessert
knife, Dessert fork
Gateau St. honore Salted Caramel, sugar
syrup and glazed cherry
Dessert plate, Dessert
knife, Dessert fork
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71. SAVOUREX (SAVORY)
In this course some tartlets, savoury
fillings, fried cheese, savoury soufflés are served. Savoury
items often coincide with items that are served as
horsd’oeuvre and entrée in small quantities.

72. Items Explanation Accompaniments Table Setup
Petits fours
(Bouchees)
Small puff pastry
cases filled with
desired savoury
fillings such as
Chicken, prawn ect
Cruet set, cayenne
pepper, pepper mill,
Worcestershire
sauce.
Side plate, Small
knife, Small fork
Anchovy
canapés
Anchovy , Valençay
cheese, roasted
peppers, Pickled
cucumber arranged
on top of a baguette
Cruet set, cayenne
pepper, pepper mill,
Worcestershire
sauce.
Side plate, Small
knife, Small fork
Giant cheese
souffle
Savory soufflé with
gruyere cheese
(swizz)
Cruet set, cayenne
pepper, pepper mill,
grated parmesan.
souffle cups,
Small knife, Small
fork
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77. FROMAGE (CHEESE)
All types of cheese are offered with the
appropriate accompaniments, some accompaniments are
salt, pepper, mustard, bread and butter .

78. Items Accompaniments Table Setup
Saint Marcelin
(Cream Cheese)
Cruet set, castor sugar
for cream cheese,
assorted biscuits
Side plate, Cheese
knife, Small fork
Neufchatel
(Soft Cheese)
Cruet set, assorted
biscuits
Side plate, Cheese
knife, Small fork
Sbrinz
(Swiss Cheese) Cruet set, assorted
biscuits
Side plate, Cheese
knife, Small fork
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82. DESSERT (FRUITS AND NUTS)
All forms of fresh fruits and nuts are
served .Fruits are accompanied with castor sugar, Dates,
Figs, Bananas, Grapes, Pistachio, Almonds etc. Generally
nuts are accompanied with salt. A nutcracker is passed on
for nuts.

83. Items Accompaniments Table Setup
Fresh Fruit Platter
sprinkled with icing
sugar, Dates, Figs,
Pistachio, etc
Half plate, Fruit knife,
Fruit fork, spare plate
for shells and peels.
Exotic Fruit Platter
sprinkled with icing
sugar, Dates, Figs,
Pistachio, etc
Half plate, Fruit knife,
Fruit fork, spare plate
for shells and peels.
Macadamia nuts salt
Nut cracker, Half
plate, Fruit fork,
spare plate for shells
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87. BOISSONS (BEVERAGES)
Traditionally this referred to coffee but
nowadays includes a much wider range of beverages being
generally available. Generally, coffee is served in a
demitasse cup, Browines, Biscuits and Liqueur chocolates
are offered.

88. Items Accompaniments Table Setup
Earl grey tea
Milk and sugar offered
separately, Browines,
Biscuits and Liqueur
chocolates
Demitasse saucer, Tea
spoon
Café Noir
(Black Coffee)
Milk and sugar offered
separately, Browines,
Biscuits and Liqueur
chocolates.
Demitasse saucer,
Coffee spoon
Oolong tea.
Sugar offered separately,
Browines, Biscuits and
Liqueur chocolates.
Demitasse saucer, Tea
spoon Back

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92. THANK YOU
Email
jbraj2710@gmail.com

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