French classical menu

Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.

1. French classical menu BHARATH RAJ BBA-I

2. Over the last 100 or so years, the sequence of the French menu has taken as the classical format throughout the world. This format is used to lay out menus as well as to indicate the order of the various courses. Although the actual number of courses on a menu, and dishes within each course, will depend on the size and class of the establishment. “ “

3. 1) Hors-d-oeuvre (Appetizer) 2) Potage (Soup) 3) Oeufs (Egg) 4) Farinaceous / Farineaux (Pasta or Rice) 5) Poisson (Fish) 6) Entree (First meat course) 7) Releve (Main course or joints of meat) 8) Sorbet (Flavoured ice) 9) Roti (Roast) 10) Legumes (Vegetables) 11) Salades (Salad) 12) Buffet Froid (Cold Buffet) 13) Entremets (sweets) 14) Savourex ( savory ) 15) Fromage (Cheese) 16) Dessert (Fruits and nuts) 17) Boissons (Beverages) This sequence is as follows: End

4. Hors-d-oeuvre (Appetizer) It is the first course of the meal. This course is composed usually of tangy, salty, sour, hot-natured items that help to stimulate the appetite. Traditionally, hors d’oeuvres were a selection of salads, fish and meats. The cover nowadays is more likely to be dictated by the type of food being served and its presentation.

5. Items Accompaniments Table Setup         Oysters ( hûitres )       Half a lemon and the oyster Cruet (cayenne pepper, pepper mill, chilli vinegar and Tabasco sauce). Traditionally brown bread and butter is also offered Bed of crushed ice in a soup plate, An oyster fork is usually offered; Oysters are usually eaten by holding the shell in one hand and a fork in the other. A finger bowl containing lukewarm water and a slice of lemon and an extra napkin may be offered.   Potted shrimps Hot unbuttered Ciabatta toast (Italian white bread), cayenne pepper, a peppermill and segments of lemon.    A fish knife and fork. Smoked Salmon Barquettes   Hollandaise sauce, Fresh dill sprigs, Caviar.   Half plate, Small fork, Small knife. Back

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9. Potage (Soup) Soups are nutritional liquids which are made from the extractions of vegetables, meat bones etc. Soups are divided into a number of categories, including consommes , broths, veloutes , cremes , purees, chowder and bisques (shellfish base soups ).

10. Items Accompaniments Table Setup   Gazpacho (Spanish) Croutons , diced cucumber, peppers, tomato and onion Served chilled in soup bowl with Under plates and eaten with a soup spoon.   Scotch Broth (Scottish)   Served with prunes. (dried plums)   soup plate, Soup spoon with fish plate as under plate. consommé aux profiteroles   Profiteroles. Served in consommé bowl with Under plates and a soup spoon. Back

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14. Oeufs (Egg) Egg dishes as separate courses have become less common in recent years. Omelettes have retained their popularity, there are a great number of egg dishes beyond the usual Omelets, all preparations of eggs are served in this Course.

15. Items Accompaniments Table Setup     Oeufs cocotte au Maroilles Fondue of Maroilles Cheese.     The dish is placed on a cocotte dish on an under plate and a teaspoon is used to eat the food. Cocotte dish is a small round earthenware dish with straight sides, about the size of a small teacup.   Scotch Eggs Hollandaise sauce   Dessert fork and Dessert spoon.   Oeuf poche Florentine (poached egg with spinach)   Toasted baguette.     Dessert fork and Dessert spoon. Back

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19. Farinaceous / Farineaux (Pasta or Rice) Farinaceous includes all kinds of foods that are rich in carbohydrates like rice, pasta. Include all pastas such as spaghetti, macaroni, ravioli and rice dishes such as risotto a lso include rare dishes such as Gnocchi ( potato), Parisienne (choux paste) and Romaine (semolina).

20. Items Accompaniments Table Setup   Farfalle Carbonara    Grated Parmesan Cheese, bacon and peas.     Half plate, Dessert fork, Dessert spoon. Three-Cheese Ravioli. (ricotta, Emmental , and Parmesan cheese filling)   Grated parmesan cheese   Half plate, Dessert fork and Dessert spoon.   Pappardelle alla boscaiola (Pappardelle Pasta in Wild Mushroom Sauce)   Grated Parmigiano-Reggiano.   Half plate, Dessert fork. Back

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24. Poisson (Fish) It consists of all dishes made from fish, both hot and cold. They provide a good source of protein and they can be served poached, boiled or fried. Fish is easily digested and helps to prepare the appetite for heavier course that follow.

25. Items Accompaniments Table Setup    Sole Marie Walewska (Sole Bonaparte) (Poached)   Drape sauce , fleurons (tiny crescent-shaped pieces of puff pastry)     Fish plate, Fish fork, Fish knife.    Sole Saint Germain (Grilled)   Noisette potatoes (Baked potato balls) and bearnaise sauce.   Fish plate, Fish fork, Fish knife.   Sole Colbert (fried)   Beurre maître d'hôtel butter and lemon wedges.   Fish plate, Fish fork, Fish knife. Back

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30. Entree (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.

31. Items Accompaniments Table Setup    Shepard’s pie   Condensed Milk Bread.      Half plate, Small fork, Small knife.   Chicken à la Maryland (fried boneless chicken)   Banana fritters , Bacon rashes and water cress   Half plate, Small fork, Small knife.    Steak Tartare   French fries and toasted bread points.   Half plate, Small fork, Small knife. Back

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35. Releve (Main course or joints of meat) 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.

36. Items Accompaniments Table Setup    Cote de porc charcutiere (pork chop in charcutiere Sauce )    mashed potatoes, Grilled tomatoes     Large plate, Large fork, Large knife.   Lancashire Hot Pot ( Sliced lamb and potato hot pot)   Worcestershire sauce ,Green peace   Large plate, Large fork, Large knife.   Escalope de Veau Cordon Bleu (Fried Cordon bleu veal With gouda  cheese)   Grilled cherry tomato, mashed potato.   Large plate, Large fork, Large knife. Back

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40. Sorbet (Flavoured ice) Sorbet also called Italian ice or water ice, is a frozen dessert made from sugar-sweetened water with flavoring , typically fruit juice, fruit purée, wine, liqueur or honey. Generally sorbets do not contain dairy ingredients. Sorbet is refreshment or rest between the courses- relieve and roti. It helps in digestion . 10-12 minutes are allotted for the sorbet service.

41. Items Explanation Table Setup    Granité au Calvados (Calvados sorbet)   A light sugar syrup flavoured with vanilla pod with lemon juice and a pinch of cinnamon finished with calvados (apple brandy) and frozen.     Small Goblet, Underliner , Teaspoon.     Spooms   Spooms are sorbets made with a syrup and Italian meringue is added to it to make it frothy and light. Spooms are made with wine such as champagne.      champagne glass, Underliner , Teaspoon.   Sorbet awx fruits exotique (Sorbet of exotic fruits)   Puree of pineapple, mango and banana flavoured with lemon juice and cinnamon and frozen.   Small Goblet, Underliner , Teaspoon. Back

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45. 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 like chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy.

46. Items Accompaniments Table Setup     Bécasse rôtie (Roast wood cock)   Charcutiere sauce, mashed potatoes, crouton spread with liver pate.     Joint plate, Large fork, Large knife.   Pendreau rôtie (Roast Partridge)   Roast Gravy , Bread sauce and game chips   Joint plate, Large fork, Large knife.   Selle de venaison rôtie (roast saddle of venison)   Roast Gravy, Cumberland sauce.   Joint plate, Large fork, Large knife. Back

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50. 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.

51. Items Accompaniments Table Setup    Choux de bruxelles au beurre (Buttered Brusssels sprouts)   Mornay sauce , Milanaise sauce, Polonaise sauce     Half plate, Small knife , Small fork   Broccoli Hollandaise ( calabress )    Hollandaise or mousseline sauce    Half plate, Small knife , Small fork   Fèves à la crème (Creamed beans)   shredded sharp cheddar or Swiss cheese.   Half plate, Small knife , Small fork Back

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55. Salades (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.

56. Items Dressing Table Setup   Salade Niçoise   French vinaigrette       Cold Half plate, Small knife, Small fork   Apple cup waldorf    Acidulated Cream (3:1)   Small knife, Small fork   Archiduc Salad (The Grand Duke's Salad)   English Vinaigrette   Cold Half plate, Small knife,Small fork Back

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60. Buffet Froid (Cold Buffet) This course includes a variety of cold Eggs, meats and fish. Cold items such as salmon, lobster, pates, terrines ,galantines are served.

61. Items Explanation Table Setup    Aspic salmon     Slices of Salmon, coated with aspic     Half plate, Small knife, Small fork   Chicken and pork terrine with egg centre   It is a loaf of Minced Chicken and Pork with vegetables and egg in a centre covered with bacon , that is cooked in a covered pottery mold in a  bain-marie     Half plate, Small knife, Small fork   Prosciutto (Parma ham)   Prosciutto (Parma ham) is an Italian dry-cured ham that is usually thinly sliced and served uncooked. The process of making prosciutto can take two years.    Half plate, Small knife, Small fork Back

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66. Entremets (sweets) It is a sweet course. Hot and cold puddings, mousse, pastries, cake and soufflés are served. There are no particular accompaniments to sweets and the choice of whether to serve on a plate or in a bowl is often dependent on the texture of the sweet dish.

67. Items Accompaniments Table Setup     Kaiserschmarrn (Emperor's pudding)     strawberry , Apple sauce.     Dessert plate, Dessert knife, Dessert fork     Mille Feuille (Napoleon Pastry Sheets)         Dessert plate, Dessert knife, Dessert fork   Gateau St. honore    Salted Caramel, sugar syrup and glazed cherry    Dessert plate, Dessert knife, Dessert fork Back

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71. Savourex ( savory ) 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.

72. Items Explanation Accompaniments Table Setup     Petits fours ( Bouchees )   Small puff pastry cases filled with desired savoury fillings such as Chicken, prawn ect    Cruet set, cayenne pepper, pepper mill, Worcestershire sauce.      Side plate, Small knife, Small fork     Anchovy canapés   Anchovy , Valençay cheese , roasted peppers , Pickled cucumber arranged on top of a baguette   Cruet set, cayenne pepper, pepper mill , Worcestershire sauce.      Side plate, Small knife, Small fork    Giant cheese souffle   Savory soufflé with gruyere cheese (swizz)   Cruet set, cayenne pepper, pepper mill, grated parmesan.    souffle cups, Small knife, Small fork Back

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77. Fromage (Cheese) All types of cheese are offered with the appropriate accompaniments, some accompaniments are salt, pepper, mustard, bread and butter .

78. Items Accompaniments Table Setup      Saint Marcelin (Cream Cheese)   Cruet set, castor sugar for cream cheese, assorted biscuits     Side plate, Cheese knife, Small fork   Neufchatel (Soft Cheese)    Cruet set, assorted biscuits   Side plate, Cheese knife, Small fork   Sbrinz (Swiss Cheese)   Cruet set, assorted biscuits    Side plate, Cheese knife, Small fork Back

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82. 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.

83. Items Accompaniments Table Setup      Fresh Fruit Platter     sprinkled with icing sugar, Dates, Figs, Pistachio, etc    Half plate, Fruit knife, Fruit fork, spare plate for shells and peels.     Exotic Fruit Platter   sprinkled with icing sugar, Dates, Figs, Pistachio, etc     Half plate, Fruit knife, Fruit fork, spare plate for shells and peels.     Macadamia nuts      salt   Nut cracker, Half plate, Fruit fork, spare plate for shells and peels. Back

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87. 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.

88. Items Accompaniments Table Setup     Earl grey tea   Milk and sugar offered separately, Browines , Biscuits and Liqueur chocolates     Demitasse saucer, Tea spoon   Café Noir (Black Coffee)    Milk and sugar offered separately, Browines , Biscuits and Liqueur chocolates.   Demitasse saucer, Coffee spoon   Oolong tea. Sugar offered separately, Browines , Biscuits and Liqueur chocolates.    Demitasse saucer, Tea spoon Back

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92. Thank You Email [email protected]

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