French Classical Menu

French Classical Menu
French Classical Menu

The French Classical Menu is a classical menu
sequence consisting of as many as thirteen courses.
 It is offered in luxurious and expensive restaurants.
 The Classical menu sequence is one that consists

of seventeen courses and is called ‘La Grande carte’
 It is a full a la carte menu.

La Grande Carte
 Hors-d’ oeuvre
 Potage
 Oeuf
o Starters
 Farineaux
 Poisson
 Entrée
o Main Course
 Sorbet o Rest in course
 Relève
 Rôti
 Légumes o Main Course
 Salades
 Buffet Froid
 Entremet
 Savoureux
 Fromage o Afters
 Dessert
 Beverages
13 Course Menu
 Hors-d’ oeuvre
 Potage
 Oeuf
o Starters
 Farineaux
 Poisson
 Entrée
o Main Course
 Relève
 Rôti
 Legumes o Main Course
 Salades
 Buffet Froid
 Entremet
 Savoureux
 Fromage o Afters
 Dessert
 Beverages
13 Course Menu
 Hors-d oeuvre
 Potage
 Oeuf
o Starters
 Farineaux
 Poisson o Main Course

 Entree
 Releve
 Roti o Main Course
 Legumes
 Entremet
 Savoureux o Afters
 Dessert
1. Hors d’ oeuvres
 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 stuff.
 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
Examples of Hors-d oeuvres are:-
 Beetroot
 Tomato Salad
 Fish Mayonnaise
 Russian Salad
(Starters)
(Starters)
Canapés
2. Potage (Soup)
Soup may also act as an appetizer for the

courses to come.
 Two soups are generally provided on the menu one

being the clear soup (Consommé) and the other a thick
soup (crème, veloute, puree).
 Although it must be noted that the clear soup is

always placed first on the menu.
2. Potage (Soup)
Examples are:-
 Tortue Claire:- clear turtle soup
 Consomme julienne:- clear soup garnished with

strips of root vegetables.
 Consomme celestine:- clear soup garnished with

strips of savoury pancakes.
 Bisque d homard:- thick lobster – flavored soup
 Crème de tomatoes:- cream of tomato
 Soup a l oignon:- clear onion soup

2. Potage (Soup)
3. Oeufs (Eggs)
Examples of egg dishes are:-
 Omelette espagnole – Flat omelette with egg and

potatoes.
 Omelette aux tomatoes – tomato omelette.
 Omlette aux champignons – mushroom omelette.
 Oeuf poche florentine – poached egg on a bed of
spinach coated with cheese sauce & gratinated.
 Oeuf brouille au lard – scrambled egg with bacon.
3. Oeufs (Eggs)
Mexican Egg Curry
Omelet
3. Oeufs (Eggs)
Boiled Egg
Stuffed
Egg
Scrambled
Egg
4.Farineaux (Pasta & Rice)
Pasta is boiled in water mixed with oil and salt and is

usually served al dente. (firm to bit)
 When pasta is served hot , the chosen sauce should

be poured boiling hot onto the pasta and is served with
grated parmesan cheese.
 Pasta is shaped in various ways and is known as per its

shape.
Types of Pasta
Examples of farinaceous dishes are:-
 Spaghetti Napolitaine – noodle type pasta filled with
a variety of stuffing..
 Ravioli - noodle type pasta filled with a variety of
stuffing , such as chicken, beef, and spinach.
 Cannelloni – rolls of ravioli pasta filled with stuffing as
for ravioli.
 Gnocchi romaine – semolina based.
 Spaghetti bolognaise – spaghetti blended with
minced lean beef with rich brown sauce.
5.Poissons (Fish)
The method of cooking and type of fish used may vary
to some extent, but will be normally be as follows:-
 Poached – Salmon, Trout, (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 course to come.
5.Poisson (Fish)
Examples of Fish dishes are --
 Sole meuniere – 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 grille, 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.
5.Poissons (Fish)
6. 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 relevé follow entrée then potatoes and

vegetables are not served with the later; if; however a
relevé does not follow the entrée they would be
served with the dish.
6. Entrée
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.
6. Entrée
6. Entrée
7. Sorbet
 Because of the length
of the French Classical
menu, this course is
considered to be the rest
between courses.
 The sorbet must

therefore be able to
counteract the richness of
dishes already served and
build up the appetite of the Pineapple Sorbet
dishes to follow.
7. Sorbet
 The Sorbet is a water ice plus with Champagne

or a Liqueur. It should be piped in to a champagne
glass which should then be served on an under
plate with a teaspoon.
 At this stage of the meal cigarettes were

passed, traditionally these were Russian
Cigarettes and sometimes the first speech was
given.
7. Sorbet
Cranberry Sorbet
8. Relevé (Large joints of meat)
 Relevés are normally larger than entrées 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.
8. Reléve (Large joints of meat)
The main dish will consist any of the following –

 Saddle of mutton, Baron of beef, Boned sirloin,
Braised ham.
 Contrefilet de boeuf rôti a la anglaise – boned and
roasted sirloin of beef.
 Carre d’ agneau roti – roast best end of lamb.
8. Relevé (Large joints of meat)
Grilled Lamb Chops
Dry Pork Chops

9. Rôti (Roast)
 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 crescent shaped dish.
9. Rôti (Roast)
Roasted Chicken
Roasted Lamb
10. Légumes (Vegetables)
 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, are – Artichokes, Asparagus &
Corn 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
Legumes to accompany main course might be –
 Puree de pommes – potatoes boiled in skins peeled
sliced and shallow fried.
 Pommes Frites – Deep Fried potatoes.
 Pommes au four – Baked jacket potato.
 Champignons grilles – grilled mushroom
 Choufleur mornay – Cauliflower with a cheese sauce.
 Haricots verts au beurre – French beans tossed in
butter
Hungarian Asparagus
Steamed
Sauté Legumes
11. Salades
Examples of salades are –
 Salad Française – lettuce, tomato, egg, &

vinaigrette dressings.
 Salad verte– Lettuce, watercress, cucumber

and green pepper.
11. Salades
Salade Verte
Salade Francaise
12. Buffet Froid (cold buffet)
Examples of cold bufffet are –
 Poulet roti – Roast Chicken.
 Caneton Roti – Roast Duck.
 Mayonnaise d hommard – Lobster Mayonnaise.
 Galantine de volaille - Cold chicken coated with a

chicken flavoured sauce and decorated.
12. Buffet Froid (cold buffet)
Cold Meat Platter
Pepper Sausage
13. Fromage (cheese)
 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.
o Cheddar Hard England
o Edam Hard Holland
o Brie Soft France
o Demi-sel Soft France
o Caerphilly Semi-hard Wales
o Ricotta Fresh Italy

Cheese Platter
Cheddar Cheese
Mozzarella Cheese
14.Entremet
The sweet may be hot or cold
 Soufles, crepes (pancakes), coupes (ice-cream
dishes)
 Crepe Suzzette – pancakes in a rich fresh orange
juice and flamed with brandy.
 Ananas Flambes au Kirch – Pineapple flamed with
cherry flavoured liquor.
 Peach Melba – Vanilla ice-cream topped with a peach
coated with a raspberry jam sauce and decorated with
cream.
14.Entremet
Chocolate Cake
Pre-plated Dessert
14.Entremet
Cheese Cake
Orange Meringue
15. Savoureux
 Savouries may take the form of savoury items
served hot on toast or as a savoury soufflé.
 Welsh Rarebit – Cheese sauce flavoured with ale

on toast.
 Canape Daine – Chicken Liver rolled in bacon

and grilled, placed on a warm toast.
 Champignons sur croute – mushrooms on toast.

15. Savoureux
Cheese Straws
Quiche Lorraine
16. Dessert
 All forms of Fresh Fruits and Nuts may be
served accompanied by castor sugar and salt.
Dried Fruit Platter Cut Fresh Fruits

17.Beverages
Examples are ---
 Coffee – Cona, Iced, Filter, Decaffeinated.
 Tea – Indian, Ceylon, Earl Grey, Darjeeling,

Orange Pekoe.
Always remember that while compiling menus,

beverages are not counted as a course.
17.Beverages
Green Tea
Lemon Tea
17.Beverages
Coffee
Irish Coffee
17.Beverages
Examples are ---
• Coffee – Cona, Iced, Filter, Specialty, Decaffeinated.
• Tea – Indian, Ceylon, Earl Grey, Darjeeling, Orange

Pekoe.
Always remember that while compiling menus, beverages

are not counted as a course.
Assignment
Recommend, with reasons, a six course French

Menu for an international delegation. Design a
suitable table layout for your suggested menu.

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French Classical Menu

French Classical Menu

 It is offered in luxurious and expensive restaurants.

 The Classical menu sequence is one that consists

 It is a full a la carte menu.

 Poisson o Main Course

 Sorbet o Rest in course

 They are either served from a rotating trolley or

 A small amount of each variety being placed on

Examples of Hors-d oeuvres are:-

Soup may also act as an appetizer for the

 Two soups are generally provided on the menu one

 Although it must be noted that the clear soup is

 Consomme julienne:- clear soup garnished with

 Consomme celestine:- clear soup garnished with

 Bisque d homard:- thick lobster – flavored soup

 Crème de tomatoes:- cream of tomato

 Soup a l oignon:- clear onion soup

 Omelette espagnole – Flat omelette with egg and

Mexican Egg Curry

Pasta is boiled in water mixed with oil and salt and is

 When pasta is served hot , the chosen sauce should

 Pasta is shaped in various ways and is known as per its

 Entrées are generally small, well garnished dishes

 When relevé follow entrée then potatoes and

 The sorbet must

 The Sorbet is a water ice plus with Champagne

 At this stage of the meal cigarettes were

 Relevés are normally larger than entrées and

 These joints are normally roasted.

 A sauce or a roast gravy with potatoes and

The main dish will consist any of the following –

Grilled Lamb Chops

Dry Pork Chops

 Roast always contain roast game or poultry –

 Each dish is accompanied by its own particular

Examples of salades are –

 Salad Française – lettuce, tomato, egg, &

 Salad verte– Lettuce, watercress, cucumber

 Poulet roti – Roast Chicken.

 Caneton Roti – Roast Duck.

 Mayonnaise d hommard – Lobster Mayonnaise.

 Galantine de volaille - Cold chicken coated with a

Cold Meat Platter

 All type of cheese may be offered together

 The ideal cheese board will combine hard,

o Edam Hard Holland

o Brie Soft France

o Demi-sel Soft France

o Caerphilly Semi-hard Wales

o Ricotta Fresh Italy

 Welsh Rarebit – Cheese sauce flavoured with ale

 Canape Daine – Chicken Liver rolled in bacon

 Champignons sur croute – mushrooms on toast.

Dried Fruit Platter Cut Fresh Fruits

 Coffee – Cona, Iced, Filter, Decaffeinated.

 Tea – Indian, Ceylon, Earl Grey, Darjeeling,

Always remember that while compiling menus,

• Coffee – Cona, Iced, Filter, Specialty, Decaffeinated.