The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) Main
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
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Menu is a French term known as BILL OF FARE (ENGLISH). It is also defined as a list of items to be served to the customer.
It is said that in the year 1541 Duke Henry of brunswick was seen to refer to a long slip of papers that was the program of the dishes.
Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.
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2. www.hospitalitynu.blogspot.in
I- 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.
They are of two types-
Classical- all Preplated and cover is item specific
General- most of them platter to plate and cover is fish
knife and fish fork
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CLASSICAL HORS D’OEUVRES-
Pamplemousse ( Grapefruit)- This is a citrus fruit
Cover- Grape fruit cup, doily, under liner, grapefruit spoon/tea
spoon. If Grapefruit cup is not present make a lotus fold with a
serviette and serve it in it.
Accompaniment- caster sugar in sugar dredger
Jus( Juice) - Fruit juices like orange juice, pineapple juices, apple
juices etc.
Cover- Pony tumbler, doily, teaspoon and under liner (quarter plate)
Accompaniment-
Sweet- Caster sugar
Tomato juice- Salt n Pepper, Worcestershire sauce, Powdered
ginger.
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Cocktail de fruits de mer (Sea Food Cocktail)- shellfish like
shrimps, lobster etc dressed with cocktail sauce
Cocktail sauce- mayonnaise + tomato ketchup
Cocktail de crevettes- indicates prawn
Cocktail d’homard- indicates lobster garnished with parsley
Cover- Sea food cocktail glass, doily, under liner (quarter plate) and
teaspoon. In the absence of sea food cocktail glass any short
tumbler, like pony tumbler, champagne saucer etc can be used.
Huitres( oyster) –Bivalve molluscs served raw in clusters of dozen
Cover- in a deep plate on a bed of crushed ice, above a cloth napkin on
a large plate, one oyster fork or fish fork at an angel of 45° to the
cover from the edge of the table on the right hand side.
Accompaniments- half a lemon and Oyster cruet set of condiments
Caynne pepper-
Pepper mill
Chilli vinegar
Tobasco sauce
Brown bread and butter
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Escargots ( snails)-
Cover- snail tong on the left side, snail pick on the right side
and snails are placed on the snail dish on a bed of crushed
ice in a deep plate, above a cloth napkin on a large plate.
Melon- there are 4 common varieties
Cantaloupe
Honey Dew
Charentais
Water melon (pasteque)
Cover- Boat shape cut( melon cup), half plate, doily, fruit
fork, fruit knife.
If over ripe- serve with dessert spoon to the right of the cover
If not very ripe and scooped out- serve with the tea spoon
accompanied with caster sugar.
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Caviare (caviar)- These are roe of sturgeon
Roe- processed fish eggs
Sturgeon- Particular species of fish found in Caspian Sea or black sea
Types-
Grainy Caviar
Pressed Caviar
Grainy caviar can be further classified into-
Beluga- white in colour
Sevruga- dark in colour
Ossetra- Black in colour
It is sold in weight basis. Almas is the costliest among all the caviars
which costs 23000 dollar per kg.
Cover- Caviar Knife/ Fish Knife on the right side of the cover, caviar
pot on a bed of crushed ice in a caviar plate
Accompaniment- Blinis/Toast ( blinis is a savoury Russian pan cake
made of buckwheat flour), sieved egg yolk, chopped egg white,
chopped shallots and segments of lemon
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GENERAL HORS D’OEUVRE:
Cover- Fish knife, Fish Fork and Half Plate
Salads- dressed or tossed
Oeuf Mayonnaise
Fish- Anchovies, tuna, prawns, pickled fish, smoked
fish etc
Meat- Cold cuts, kebab
Canapés- one bite sized snacks with a base of
bread, toppings and garnish
Barquettes/ Tartlets
Pate de foie gras- paste of goose liver
Pate Maison- chef decides the ingredients
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Examples Of Hors d oeuvres are : -
Beet root
Potato Salad
Tomato Salad
Fish Mayonnaise
Russian Salad
The term hors d oeuvre also covers any items which are
served before the soup usually known as hors d oeuvres
substitutes. 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
14. www.hospitalitynu.blogspot.in
II- POTAGE (SOUP)
Of two types-
Thick/ Crème
Thin/ Clear/ Consommé- of two types
o With garnish
o Without garnish
Thick Soup-
Cream soup
Puree
Bisque
Chowder
Cover- Soup Bowl/ Soup Plate, under liner (quarter plate), soup
spoon, doily/ paper napkin
Examples- Crème de Tomate, Bisque d’homard, Puree of lentils
15. THIN SOUP
www.hospitalitynu.blogspot.in
With Garnish- consommé brunoise, consommé julienne, consommé
Celestine, consommé Florentine, consommé royal, consommé
dubarry. Always named after the garnish.
Cover-Double handled consommé cup/ soup bowl, doily, under liner
(quarter plate), soup spoon
Without garnish- Consommé clair, consommé en tasse, consommé
en geleeˊ
Cover- Double handled consommé cup/ soup bowl, under liner
(quarter plate), doily and dessert spoon.
Exception is Petit Marmite- it is a beef and chicken consommé
garnished with pieces of beef and chicken.
Cover- The earthen pot in which it is cooked, under liner and soup
spoon
Accompaniment- bread is a natural accompaniment to all continental
soup. Other accompaniments are Toast, cheese sticks, bread
sticks, garlic rolls etc. Bread is always served before the soup in a
bread basket or on the side plate.
16. www.hospitalitynu.blogspot.in
III- OEUFS
Omelette espagnole-flat omelette with onions, peppers and tomato.
Omelette aux tomares- tomato omelette
Omelette aux champignons- mushroom omelette
Omelette fines herbs- savoury omelette
Oeuf en cocotte a la crème- egg cooked in its own dish in a bain-
marie and garnished with cream
Oeuf sur le plat bercy- egg cooked in its own dish on top of the stove
then finished in the oven; garnished with a chipolata sausage and
a thread of tomato sauce
Oeuf poche florentine- poached egg on a bed of spinach, coated
with a cheese sauce and gratinated
Oeuf bouille au lard- scrambled egg with bacon
17. www.hospitalitynu.blogspot.in
IV- FARINEAUS(PASTA AND RICE DISHES)
Spaghetti napolitaine- spaghetti in tomato
and garlic flavoured sauce
Spaghetti bolognaise- spaghetti blended with
minced lean beef in a rich brown sauce
Ravioli- noodle type pasta filled with a variety
of stuffing, such as chicken, beef and
spinach
Gnocchi romaine- semolina base
Cannelloni- rolls of ravioli paste filled with
stuffing as for ravioli
18. www.hospitalitynu.blogspot.in
V- POISSONS:
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.
Fish is soft-fibred and tender meat which is easily
digested and helps to prepare the appetite for the
heavier courses to come.
Cover- Fish Knife, fish fork and half plate
19. www.hospitalitynu.blogspot.in
Examples of fish 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.
21. www.hospitalitynu.blogspot.in
VI- ENTRÉE
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-
Cover- small fork, small knife and half plate
Popular dishes-
Rognon SauteˊBercy- kidney with brown sauce
Cotelletes de porc- pork chops
Vol au vent au rognon
Poulet saute chasseur
Kebab oriental
Oeuf(egg), riz(rice), farineaux (flour products like pasta) are also
included in this course.
Exception is spaghetti- cover is half plate, small fork( right side) and
dessert spoon (left side)
22. www.hospitalitynu.blogspot.in
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.
23. www.hospitalitynu.blogspot.in
VII- SORBETS
Because of the length of the French classical menu, this course is considered to
be the rest between courses
It is a mid course of meal. It is the time for the guest to relax. Classically it is a
glass of very chilled water flavoured with a few drops of champagne, which is
served for the guest to sip it casually. Often strong cigarettes and cigar were
also served. It is supposed to rinse out taste buds.
Cover- champagne saucer/ pony tumbler, under liner (quarter plate), teaspoon
Now a days, rum, brandy, slush, fruit juice are also served for flavouring.
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
24. www.hospitalitynu.blogspot.in
VIII- 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.
Cover- Large knife, large fork and large plate
Accompaniments- sauce, bread, vegetables (devoid of
potato), potato preparations etc
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 legg of pork
with apple sauce.
Gigot d agneau roti sauce menthe : - roast leg of lamb with
mint sauce
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IX- ROTI
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
Cover- large knife, large fork and large plate
Accompaniments-
sauce, bread, rice, vegetables
preparations, potato preparations. If rice is
served a dessert spoon is kept on top of the
cover
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X- LEGUMES
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 separately, in classic
functions these legumes may be served on their own as a separate
vegetable course.
Cover- small knife, small fork and half plat
Legumes to accompany main course might be
Puree de pommes (de terre) : - creamed potatoes
Pommes sautees: - potaoes boiled in skins peeled sliced and shallow
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
28. www.hospitalitynu.blogspot.in
XI- ENTREMETS
The sweet may be hot or cold.
Two types-
1. General-
All continental sweet preparation excepting ice-cream
Cover- Dessert plate, dessert fork and dessert spoon
Examples- custard, puddings, gateaux etc
2. Ice Cream-
Plain- chocolate, strawberry, vanilla,etc
Cover- Ice cream cup, under liner (quarter plate), doily and ice cream spoon
Parfait- truity fruity, chocolate fudge etc
Cover- parfait glass, parfait spoon, under liner(quarter plate), doily
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.
29. www.hospitalitynu.blogspot.in
XII- SAVOUREAUX / FROMAGE
Savouries may take the form of savoury items served hot on toast or as a savoury souffle.
This course is inducted in order to change the taste of the sugar palate
Meat Savoureux
Preparation of kidney, liver of mutton or chicken served
Cover- small fork, small knife and half plate
Examples- Angels aux Cheval (oyster rolled in bacon and grilled), Diables aux cheval (
prunes rolled in bacon and grilled), canapés diane
Fish Savoureux
Fish preparation like Tuna sur Croute ( tuna served on toast), IvanHoc ( creamed haddock
on toast)
Cover- Fish knife, fish fork and half plate
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.
30. www.hospitalitynu.blogspot.in
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
31. www.hospitalitynu.blogspot.in
XIII- DESSERTS
All forms of Fresh Fruits and nuts may be served
accompanied by castor sugar and salt
Fruit basket or stand is provided
Cover- Half plate, fruit/small knife, fruit/ small
fork
Essential accompaniment- sugar dredger
(caster sugar)
Exception- Raisins Frais (grapes)- half
plate, Grape scissors, bowl of water to rinse the
grapes, doily, under liner( quarter plate) for the
bowl and scissor and finger bowl.
32. www.hospitalitynu.blogspot.in
BEVERAGES
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.
CHASING- An alternative sip of coffee and
alcoholic beverage is taken
LACING- Coffee is laced with alcoholic
beverage and sipped