French classical menu with examples

french classical menu with there examples

1. FRENCH CLASSICAL MENU WITH EXAMPLES 1 www.indianchefrecipe.com

2. 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. 2 www.indianchefrecipe.com

3. 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. 3 www.indianchefrecipe.com

4. 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 . 4 www.indianchefrecipe.com

5. 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. 5 www.indianchefrecipe.com

6. Poisson Poisson is the dishes made from fish. Examples : grilled herring, pomfret orly , fish mayonnaise. 6 www.indianchefrecipe.com

7. Entre`e Entre’es are generally small, well garnished dishes which come from kitchen ready for service. Example: steak diane , lamp chops, pork chops. 7 www.indianchefrecipe.com

8. 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. 8 www.indianchefrecipe.com

9. 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. 9 www.indianchefrecipe.com

10. 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 . 10 www.indianchefrecipe.com

11. 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. 11 www.indianchefrecipe.com

12. 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. 12 www.indianchefrecipe.com

13. Buffet froid / cold buffet In this course chilled meat(small) pieces are served. Such as roast chicken, roast duck. 13 www.indianchefrecipe.com

14. 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 14 www.indianchefrecipe.com

15. 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. 15 www.indianchefrecipe.com

16. 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 16 www.indianchefrecipe.com

17. Desserts All forms of fresh fruits and nuts may be served at end of the meal. 17 www.indianchefrecipe.com

18. Beverages All kinds of cold and hot beverages including soft drinks are offered. Tea ,coffee. 18 www.indianchefrecipe.com

19. Thank you… Have a nice day…...! 19 www.indianchefrecipe.com