17 French classical menu with description

Brief Information about 17 French classical menu

1. BY- LOKESH SONAWANE 17 COURSE FRENCH MEAL

2. History ◦ An 18th century merchant and chef named Boulanger forever changed modern food service by selling dishes he called ‘restoratives’ – a word which is now considered the prelude to the modern term, “restaurant.” Before this, food in France was controlled by guilds, and guests had little choice, as the professional guild dictated the menus, not the customers. ◦ Boulanger changed all of that as the French Revolution of 1793 ended the monarchy also changed the fabric of French society. Many chefs were suddenly put out of work and opened restaurants in and around Paris to support themselves sometimes leave the choice of the menu to the patron They began to . ◦ Auguste Escoffier (1847 to 1935), rejected the confusion and volume of the old menu, and infused a sense of order and diversity by carefully selecting and matching one or two dishes per course. It is this sequence that we today know as the Classical French 17 Course Menu. They are…

3. 1 - Hors-d oeuvre / Appetizer ◦ Spicy in nature in order to stimulate the appetite for the dishes that are to follow In the course. ◦ 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 : Saumon Fume, Shellfish Cocktail, Salads, Caviar, Mellon Frappe, etc

4. 2 - Potage / Soup ◦ Soup also act as an appetizer for the further courses to come. ◦ Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. ◦ Examples of Potage : clear soup garnished with strips of root vegetable, clear soup garnished with strips of savoury pancakes ,thick lobster- flavored soup, clear onion soup

5. 3 - Oeuf / Egg ◦ Oeufs are the dishes made from egg. ◦ There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. ◦ This course is not included in the dinner menu. ◦ Examples: Omelette aux tomates , Omelette espagnole , Omlette aux champignons, Oeuf poche florentine, etc.

6. 4 - Farinaceous / Farineaux / Pasta or Rice ◦ This is Italy's contribution to the courses of the menu. ◦ Pasta dishes are spaghetti, lasagne and gnocchi. ◦ The ingredients, size, shape and color determine the type of pasta. ◦ Examples of farinaceous dishes are: ◦ Spaghetti ,Ravioli ,Cannelloni ,Gnocchi romaine, Spaghetti bolognaise

7. 5 - Poisson / Fish ◦ Poisson are the dishes made from fish. ◦ Fish, being soft-fibred,prepares the palate for the heavier meats that follow. ◦ Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc ◦ Examples of fish dishes are: ◦ Sole meuniere : - Sole shallow fried in butter. ◦ Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).

8. 6 - Entrée / Entree ◦ The First in the meat course 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. ◦ Examples of this type of dish are : ◦ Poulet saute chasseur , Supreme de volaille sur cloche, Steak Daine.

9. 7 - Sorbet / Sorbet ◦ Because of the length of the French classical menu, this course is considered to be the rest between courses . ◦ It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow ◦ It is water and crushed ice slush flavoured as a rule with champagne and served in a glass. ◦ Examples of sorbet : Lemon Sorbet, Champagne Sorbet, Calvados Sorbet, Peach Sorbet, Raspberry Sorbet

10. 8 - Releve / Joints ◦ This is the main meat course on the menu. ◦ Releves are normally larger than entrees 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. ◦ Content: Lamb Chicken ,Beef, Duckling ,Veal, Ham ,Tongue ,Pork ◦ Some Examples of Releve: ◦ Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef. ◦ Carre d agneau roti : - roast best end of lamb ◦ Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce.

11. 9 - Roti / Roast ◦ At this stage the balance of the courses is gradually returning from heavy to light. ◦ Roast always contain roast of 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 cresent shaped dish. ◦ Example of Roti: ◦ Roast chicken ◦ Braised duck ◦ Roast quail

12. 10 - Legumes / Vegetables ◦ We now have a vegetable dish served only with its accompanying sauce. ◦ These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. ◦ Examples of Legumes: ◦ Pommes au four: - baked jacket potato ◦ Champignons grilles : - grilled mushrooms ◦ Choufleur mornay : - cauliflower with a cheese sauce. ◦ Haricots verts au beurre: - French beans tossed in butter

13. 11 - Salades / Salad ◦ Various types of salads which are served during this course. ◦ Examples of salades are: ◦ Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings. ◦ Salade vert: - Lettuce, watercress, cucumber and green pepper.

14. 12 - Buffet Froid / Cold Buffet ◦ In this course Chilled meat(small) pieces are served. ◦ Examples of cold buffet items are: ◦ Poulet roti : - Roast chicken ◦ Ham in Parsley Aspic (Jambon Persillé) ◦ Caneton Roti: - Roast Duck ◦ Mayonnaise d hommard: - lobster mayonnaise

15. 13 - Entremets / Sweets ◦ Entremets on a menu refers to desserts. ◦ This could include hot or cold sweets, gateaux, soufflés or ice-cream. ◦ Examples of Entrements: ◦ Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy. ◦ Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor. ◦ Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream. ◦ Bombes : - various Ice cream sweets.

16. 14 - Savoureux / Savory ◦ A dish of pungent taste, such as anchovies on toast or pickled fruit. ◦ They are seved hot on toast or as savoury soufflé. ◦ Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated . ◦ Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast. ◦ Champignons sur croute : - mushrooms on toast.

17. 15 - Fromage / Cheese ◦ Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. ◦ It is usually served with butter, crackers and occasionally . ◦ 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. CHEESE TYPE COUNTRY Cheddar Hard England Edam Hard Holland Brie Soft France Demi-Sel Soft France Ricotta Fresh Italy

18. 16 - Dessert / Cut Fruits & Nuts ◦ Dessert is a course that typically comes at the end of a meal. ◦ All forms of fresh fruit and nuts may be served in this course. ◦ Common desserts include cakes, cookies, fruits, pastries and candies. ◦ All forms of Fresh Fruits Platter. ◦ All forms of Dry Fruits nuts may be served accompanied by castor sugar and salt.

19. 17 - Boissons / Beverage ◦ All types of hot or cold beverage, Tea, Coffee etc. are served. ◦ While compiling menus Beverages are not counted as a course. ◦ Examples are: ◦ Coffee: Cafeteria, Iced, Filter, Specialty, Decaffeinated. ◦ Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe.