This menu includes Crème Du Barry soup made from cauliflower, potatoes, and stock, Darne De Saumon Grille salmon steak served with bearnaise sauce, Sauce Paloise which is a variation of bearnaise sauce flavored with mint, Pommes Fondant which are slowly roasted potato cylinders, and Petits Pois A La Flamande made from small fresh green peas bound with butter or cream. The document then provides descriptions and ingredients for each menu item.

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Presented by – ROSHAN KUMAR PANIGRAHI {3rd year BSc in H & HA}
Institute of Hotel Management Catering Technology and Applied Nutrition, Chennai

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• Crème Du Barry
• Darne De Saumon Grille
• Sauce Paloise
• Pommes fondant
• Petits Pois A la Flamande

3. Crème Du Barry
• Crème du Barry is a French soup made from cauliflower, potatoes
and stock (traditionally veal stock)
• The addition of milk makes it a velouté, the addition of cream and
egg yolk makes it a crème.
• The taste of which is sweet and salty and gives a relaxing message
to our taste buds.

4. Darne De Saumon Grille
 Darne De Saumon Grille is
basically the fish steak of salmon
fish.
 Darne De Saumon Grille is served
with bearnaise sauce, salmon
cutlet grilled with an egg and
butter-based sauce flavored with
tarragon.
 It is served with maître d hotel
butter or with any other sauce
recommended for grilled fish.

5. Sauce Paloise
• The Paloise sauce is a variation of
the famous Bearnaise sauce, with
mint substituting tarragon.
Especially suited for lamb meat.
• Paloise sauce is named after the
town of Pau in the center of the old
French province of Bearn, located in
south west France on the border
with Spain.
• Substitutes- Mint is the substitute for
the tarragon in sauce Paloise.

6. Pommes Fondant
• Fondant potatoes or pommes fondant,
is a method of preparing potatoes that
traditionally involves cutting them into
cylinders, browning the ends , and
then slowly roasting them in butter
and stock.
• Place of origin – France
• Main Ingredients- Potato , Butter,
Stock.

7. Petits Pois A La Flamande
• IT is made from small sweet fresh
green peas.
• Fresh pes are used as accompanying
vegetable and are traditionally
prepared “a anglaise” or “a la
francaise”.
• When serving they are bound with
butter or cream.
• They are also used in the preparation
of salads, vegetables and mashed
potatoes.

8. THANKYOU!

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