17 Course French Classical Menu

FRENCHCLASSICALMENU
HORSD’OEUVRE (APPETIZER):-it is the first course of the meal. This

course is composed usually of tangy, salty, sour, hot-natured items which
help to stimulate the appetite. This course consisted of a variety of
compound salads.Horsd’oeuvre are divided into two main categories (1) Cold
and (2) Hot.
Examples: - (1) Caviar: Roe of fish belonging to the sturgeon family. This
roe is then sauted and packed in tins or glass jars. Caviar is made from
the roe of –Beluga, Savruga.
(2)Caesar Salad:-Romaine lettuce with vinaigrette dressing along with

garlic, croutons and grated parmesan cheese.
(3) Canapés:-Canapés are slices of bread approximately (6 mm) crusts

removed, cut into a variety of shapes, then toasted or fried in oil or butter
and garnished. Garnished can included smoked salmon, prawns, cheese,
and egg.
(4)Melon (5)Smoked Salmon, Oysters, Snails
*****************************************************************************
POTAGE (SOUP):-Soups are nutritional liquids which are made from the
extractions of vegetables, meat bones etc.Two soups are usually provided on
the menu one being a clear soup(consommé) and the other being a thick
soup(crème,puree,veloute).
Usually soups are served piping hot, but many soups can also be served cold.
Examples: - (1) Consommé Julienne:-Clear soup garnished with juliennes of

vegetables like carrot &
turnip.
(2)Petite Marmite:-Chicken and beef flavoured consommé garnished

with turnips, celery, and carrots.
(3)Gazpacho:-Thick cold international soup from Spain made from

tomatoes, bell peppers, cucumber, garlic & olive oil.
(4)Minestrone
(Italian) (5)Turtle
soup (England)
**************************************************************************
OEUFS (EGG):- There are a great number of egg dishes beyond the usual
omelettes.all preparations of eggs are served in this.
Examples:- (1)Omelette Espagnole:-A flat omelette with onions, peppers and

tomato.
(2)Scotch Eggs: - Hardboiled egg wrapped in a layer of force meat,bread

crumbed,& deep fried.
(3)Omelette Aux Champignons:-Mushroom omelettes.
**************************************************************************
04.FARINEAUX (PASTA & RICE):-This is usually a fourth course in

a French classical menu. It includes all kinds of foods that are rich in
carbohydrates like rice, pasta.
Example: - (1) Spaghetti Bolognaise:-Spaghetti blended with minced lean beef

in rich brown sauce.
(2)Ravioli:-Noodle-type pasta filled with a variety of stuffing, such as chiciken,

beef, and spinach.
(3) Gnocchi Romaine:-Semolina based pasta with melted butter and

gratinated.
**************************************************************************
05.POISSON (FISH):- It consists of all dishes made from fish,both hot

and cold.this can be served poached,boiled or fried.fish is easily digested
and helps to prepare the appetite for heavier course that follow.
Example:- (1)Poisson Orly:-Fish fillet dipped in batter and deep-fried.
(2)Homard Newburg:-Cooked lobster cut into slices,sautéed in butter and

oil,moistened with brandy
& Madeira wine,dressed in timbale,coated with liaison of egg yolk and cream
,glaze.
(3)Supreme de Carbillard Mornay:-Poached fish flavoured with chopped

shallots coated with mornay sauce and gratinated under the
salamander.
***************************************************************************
06.ENTR’EE (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.
Various types of organ meat such as kidneys, brain, and liver are served
in this course. This course was initially served before the roast course,but
now it is served the main course or releve.
Example:- (1)Steak Diane:-Minute steak shallow fried and flavoured with

onion and mushroom sauce and finished with red wine sauce.
(2)Rognon d’agneau Champignon:-Lamb kidneys are cut into slices,

tossed in butter, mixed with mushrooms and chopped shallots.
(3)Poulet Sauté Chasseur:-Saute chicken in rich brown sauce,

flavoured with tomato and mushrooms.
***************************************************************************
07.RELEVE (RELEVE):-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.
Example: - (1) Boeuf Strognoff:-Russian stew with capsicum, celery,

mushrooms and onions and served on a bed of pulao rice.
(2)Poulet Maryland:-Breast of chicken dipped in egg, rolled in

breadcrumbs and shallow fried. Its accompaniments are:-banana fritter,
grilled tomato.
(3)Lamb Shaslik:-Boneless lamb, skewered along with slice of onions,

tomato and capsicum marinated with lemon juice, cooked on an open
fire.
***************************************************************************
08.SORBET (SORBET):- Sorbet is refreshment or rest between the courses-

relieve and roti.It helps in digestion.10-12 minutes are allotted for the sorbet
service.
Russian and Egyptian cigarettes & cigars are passed with sorbet. It is
iced water flavoured with champagne or any other liqueur. It is
sweetened and coloured with fruit and fruit juices.
Example: - (1) Spoom: - Iced-water flavoured with champagne to which

double the quantity of meringue is added.
(2)Sorbet Alexandar:-Juices of fruits combined with desired liqueur, filled

with strawberry water and served in a parfait glass.
(3)Sorbet A L’Americain:-Lemon or orange juice flavoured with
champagne served chilled in a stemmed glass.
***************************************************************************
09.ROTI (ROAST):- In this course roasted game birds are served. For
example chicken, pigeon, turkey, duck etc. each dish is accompanied by its
own particular sauce and gravy with a green salad.
Example: - (1)Poulet Roti: -Seasoned roasted chicken finished with bread

sauce.
(2) Dinde Roti:-Roasted turkey.
(3)Caneton Roti:-Roasted duckling.
***************************************************************************
10.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.
Vegetables can be served as an accompaniment to the main course also.
Example:- (1)Petit Pois au Beurre:-Green peas tossed in butter.
(2)Chou-Fleur Mornay:-Cauliflower with cheese sauce.
(3)Asperges Flamande:-Asparagus boiled coated with sauce made from butter

and egg yolk.
***************************************************************************
11.SALADE (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.
Example: - (1) Coleslaw Salad
(2)Greek Salad
(3) Green Salad with Vinaigrette.
**************************************************************************
12.BUFFET FROID (COLD BUFFET):-This course includes a variety of
cold meats and fish, together with a range of salad leaves and dressings.
Cold items such as salmon, lobster, pates, terrines .galantines are served.
Example: - (1) Cold Boiled Chicken
(2) Lobster
(3) Smoked Salmon.
13.ENTREMET (SWEETS):-Is a sweet course. Hot and cold puddings,

mousse,pastries,cake and soufflés are served.
Example:- (1)Apple Strudel:-Thinly rolled out dough made of

flour,egg,baking powder, stuffed with cooked apples, nuts and flavoured
with cinnamon.
(2)Crepes Suzette: - Pancakes in fresh orange juice flambéed with brandy.
(3)Crème Caramel:-Mixture of egg, milk, sugar which is poured into

a jelly mould, lined with caramelized sugar and baked in the oven on
a double boiled and served cold or hot.
****************************************************************************
14.SAVOUREUX (SAVOURY):-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.
Examples: - (1) Canapé Diane:-Chicken livers rolled in bacon & grilled placed
on warm toast.
(2)Welsh rarebit:-Cheese sauce with ale on toast and gratinated.
(3) Champignons Sur Croute:-Mushrooms on toast.
****************************************************************************
15.FROMAGE (CHESSE):-All types of cheese are offered with the appropriate

accompaniments. The accompaniments are salt,pepper,mustard,bread &
butter and water biscuits. Castor sugar with cream cheese.
Example: - (1) Stilton –Blue
Cheese. (2)Camembert –
Cream Cheese. (3)Cheddar
–Hard cheese.
****************************************************************************
16.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.
Example: - (1) Fresh Grapes
(2)Banana
(3)Cashew Nuts.
*****************************************************************************
17. 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 . Cognac and Liqueurs are also offered in this course.
Example: - (1) Café Noir: - Black Coffee.
(2) The’ Noir:-Black Tea.
(3) Café au Lait:-Coffee with Milk.
*****************************************************************************

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FRENCHCLASSICALMENU

HORSD’OEUVRE (APPETIZER):-it is the first course of the meal. This

(2)Caesar Salad:-Romaine lettuce with vinaigrette dressing along with

(3) Canapés:-Canapés are slices of bread approximately (6 mm) crusts

(4)Melon (5)Smoked Salmon, Oysters, Snails

Examples: - (1) Consommé Julienne:-Clear soup garnished with juliennes of

(2)Petite Marmite:-Chicken and beef flavoured consommé garnished

(3)Gazpacho:-Thick cold international soup from Spain made from

Examples:- (1)Omelette Espagnole:-A flat omelette with onions, peppers and

(2)Scotch Eggs: - Hardboiled egg wrapped in a layer of force meat,bread

(3)Omelette Aux Champignons:-Mushroom omelettes.

04.FARINEAUX (PASTA & RICE):-This is usually a fourth course in

Example: - (1) Spaghetti Bolognaise:-Spaghetti blended with minced lean beef

(2)Ravioli:-Noodle-type pasta filled with a variety of stuffing, such as chiciken,

(3) Gnocchi Romaine:-Semolina based pasta with melted butter and

05.POISSON (FISH):- It consists of all dishes made from fish,both hot

Example:- (1)Poisson Orly:-Fish fillet dipped in batter and deep-fried.

(2)Homard Newburg:-Cooked lobster cut into slices,sautéed in butter and

(3)Supreme de Carbillard Mornay:-Poached fish flavoured with chopped

06.ENTR’EE (ENTRÉE):-This is the first meat course in a French classical

Example:- (1)Steak Diane:-Minute steak shallow fried and flavoured with

(2)Rognon d’agneau Champignon:-Lamb kidneys are cut into slices,

(3)Poulet Sauté Chasseur:-Saute chicken in rich brown sauce,

07.RELEVE (RELEVE):-It is known as the main course in English. Big

Example: - (1) Boeuf Strognoff:-Russian stew with capsicum, celery,

(2)Poulet Maryland:-Breast of chicken dipped in egg, rolled in

(3)Lamb Shaslik:-Boneless lamb, skewered along with slice of onions,

08.SORBET (SORBET):- Sorbet is refreshment or rest between the courses-

Example: - (1) Spoom: - Iced-water flavoured with champagne to which

(2)Sorbet Alexandar:-Juices of fruits combined with desired liqueur, filled

Example: - (1)Poulet Roti: -Seasoned roasted chicken finished with bread

(2) Dinde Roti:-Roasted turkey.

(3)Caneton Roti:-Roasted duckling.

10.LEGUMES (VEGETABLES):-Different types of vegetables like

Vegetables can be served as an accompaniment to the main course also.

Example:- (1)Petit Pois au Beurre:-Green peas tossed in butter.

(2)Chou-Fleur Mornay:-Cauliflower with cheese sauce.

(3)Asperges Flamande:-Asparagus boiled coated with sauce made from butter

11.SALADE (SALAD):-It often refers to a small portion of salad that is

Salad can be vegetarian or non-vegetarian .Salad consists of base, dressing,

Example: - (1) Coleslaw Salad

(3) Green Salad with Vinaigrette.

Example: - (1) Cold Boiled Chicken

(3) Smoked Salmon.

13.ENTREMET (SWEETS):-Is a sweet course. Hot and cold puddings,

Example:- (1)Apple Strudel:-Thinly rolled out dough made of

(2)Crepes Suzette: - Pancakes in fresh orange juice flambéed with brandy.

(3)Crème Caramel:-Mixture of egg, milk, sugar which is poured into

14.SAVOUREUX (SAVOURY):-In this course some tartlets ,savoury

(2)Welsh rarebit:-Cheese sauce with ale on toast and gratinated.

(3) Champignons Sur Croute:-Mushrooms on toast.

15.FROMAGE (CHESSE):-All types of cheese are offered with the appropriate

Cream Cheese. (3)Cheddar

16.DESSERT (FRUITS AND NUTS):-All forms of fresh fruits and

Example: - (1) Fresh Grapes

17. BOISSONS (BEVERAGES):-Traditionally this referred to coffee but

Generally coffee is served in a demitasse cup.Browines, Biscuits and Liqueur

Example: - (1) Café Noir: - Black Coffee.

(2) The’ Noir:-Black Tea.