french classical menu with examples

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FRENCH CLASSICAL MENU WITH EXAMPLES


Hors d`Oeuvre

• A small bit of appetizing food as spicy meat, fish, cheese.

• Its served before meal.• Example: fish salad,

egg mayonnaise, meat salad.


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.


Oeufs

• Oeufs are the dishes made from egg. The Omlets is the most popular item.

• There are other styles of cooking and preparation of eggs such as

• Boiled, poached, mush room omlets.


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.


Poisson

• Poisson is the dishes made from fish.

• Examples : grilled herring, pomfret orly, fish mayonnaise.


Entre`e

• Entre’es are generally small, well garnished dishes which come from kitchen ready for service.

• Example: steak diane, lamp chops, pork chops.


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.


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.


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.


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.


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.


Buffet froid/ cold buffet

• In this course chilled meat(small) pieces are served. Such as roast chicken, roast duck.


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


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.


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


Desserts

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


Beverages

• All kinds of cold and hot beverages including soft drinks are offered.

• Tea ,coffee.


• Thank you…

• Have a nice day…...!

french classical menu with examples

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