This document outlines the courses that would be included in a traditional French classical menu. It includes appetizers, soups, egg dishes, pastas, fish courses, main meat courses like beef and lamb, poultry, vegetables, salads, cheese and desserts. The menu provides examples for each course such as consommé soup, omelets, spaghetti, grilled fish, roast chicken, baked potatoes, green salad and finishes with fromages, desserts and beverages.

1. FRENCH CLASSICAL MENU

2. HORS D`OEUVRE
• A small bit of appetizing
food as spicy meat, fish,
cheese.
• It's served before meal.
• Example: fish salad, egg
mayonnaise,meat salad.

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.

4. OEUFS
• Oeufs are the dishes made from egg.The
Omelets is the most popular item.
• There are other styles of cooking and
preparation of eggs such as Boiled,
poached,mush room omelets.

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.

6. POISSON
• Poisson is the dishes made
from fish.
Examples :
 grilled herring, pomfret
orly, fish mayonnaise.

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.

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.

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.

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.

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.

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.

13. BUFFET FROID/
COLD BUFFET
• In this course chilled
meat(small) pieces are served.
Such as roast chicken,roast
duck.

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

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.

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

17. DESSERTS
• All forms of fresh fruits and
nuts may be served at end of
the meal.

18. BEVERAGES
• All kinds of cold and hot
beverages including soft
drinks are offered.
• Tea ,coffee.

19. THANK YOU…