17 COURSE FRENCH CLASSICAL MENU

Course 1Hors d'oeuvre (appetizer)

Course 2Potage (soup)

3

Course 3Oeufs (eggs)

4

Course 4Farineaux (rice & pasta)

5

Course 5Poisson (fish)

6

Course 6Entrée (entry of 1st meat course)

Course 7Sorbet (flavoured water)

 8

Course 8Reléve (meat course)

 9\

Course 9Rôti (roast)

10

Course 10Légumes (vegetables)

11

Course 11Salades (salad)

12

Course 12Buffet Froid (cold buffet)

13

Course 13Entremet de sûcre (sweets)

14

Course 14Savoureaux (savoury)

15

Course 15Fromage (cheese)

Course 16Desserts (fresh fruits & nuts)

7

Course 17Cafe (coffee)

HORS D’OEUVRE

THE TERM IS ACCEPTED AS A MEANING OF VARIETY OR WELL SEASONED FOOD STUFF

SPICY OR TANGY TO STIMULATE THE APPETIT.

CAN INCLUDE VARIETY OF SALADS,SEA FOOD ETC.

EXAMPLE:- POTATO SALAD HAM&CHIPOLATA SALAD

RUSSIAN SALAD HARENG BETTERAVE SALAD

SMOKED SALMON

POTAGE

TWO SOUPS ARE GENERALLY PROVIDED ON THE MENU ONE BEING THE CLEAR SOUP(CONSOMME) AND THE OTHER A THICK SOUP(CREME,VELOUTE,PUREE)

ALTHOUGH IT MUST BE NOTED THAT THE CLEAR SOUP IS ALWAYS PLACED FIRST ON THE MENU

EXAMPLES:- TORTUE CLAIRECONSOMME JUILENNE

CONSOMME CELESTINEBISQUE D HOMARD

CREME DE TOMATOES

OEUFS

EGG DISHES HAVE A LARGE VARIETIES

EXAMPLES OF EGG DISHES ARE:-

OMELLETTE ESPAGNOLE:- FLAT OMELETTE WITH ONIONS,PEPPERS AND TOMATOEs

OMELETTE AUX CHAMPIGNONS:-MUSHROOM OMELETTE

OMELETTE AUX TOMATES:-TOMATO OMELETTE

OEUF BROUILLE AU LARD:- SCRAMBLED EGG WITH BACON

OEUF POCHE FLORENTINE:- POACHED EGG ON A BED OF SPINACH COATED WITH CHEESE SAUCE&GRATINATED

FARINEUX

INCLUDE ALL PASTAS SUCH AS SPAGHETTI,MACARONI,NOUILLES,RAVIOLI

IT INCLUDES SOME RICE DISHES ALSO ACCOMPANIMENTS FOR MOST OF THE

DISHES INCLUDE GRATED PARMESAN CHEESE

SOMETIMES PAMESAN IS NOW SHAVED FROM THE PIECE RATHER THAN BEING GRATED

EXAMPLES:- SPAGHETTI NAPOLITINERAVIOLI

CANNELLONILASAGNA MUTTON

SPAGHETTI BOLOGNAISE

POISSON

INCLUDES FISH DISHES,BOTH HOT OR COLD AS SUCH.

EXAMPLES:- POACHED SALMONPOACHED TROUT

POACHED TURBOUTWHITE BAIT

SOLELOBSTERCRAYFISF

DUBLIN BAY PRAWNS

FISH IS SOFT-FIBRED AND TENDER MEAT WHICH IS EASILY DIGESTED AND HELPS TO PREPARE THE APPETITE FOR THE HEAVIER COURSES TO COME

ENTREE

ENTRY OF FIRST MEAT DISH GENERALLY SMALL.WELL GARNISHED DISHES

COMES FROM THE KITCHEN READY TO SERVE ACCOMPANIED BY VERY RICH GRAVY OR

SAUCE WHEN RELEVE FOOLLOW ENTREE THEN

POTATOES AND VEGETABLES ARE NOT SERVED WITH THE LATTER.IF HOWEVER A RELEVE DOES NOT FOLLOW THE ENTREE THEY WOULD BE SERVED WITH THE DISH

EXAMPLES:- POULET SAUTE CHASSEURSUPREME DE VOLAILLE SUR CLOCHE

KEBAB ORIENTALESTEAK DIANE

CHATEAUBRIAND

SORBET

TRADITIONALLY SORBETS WERE SERVED TO GIVE A PAUSE WITHIN A MEAL,ALLOWING THE PALATE TO BE REFRESHED

THE SORBET IS A WATER ICE PLUS ITALIAN MERINGUE FLAVOURED WITH A CHAMPAGNE OR A LIQUER.IT SHOULD BE PIPED INTO A CHAMPAGNE GLASS WHICH SHOULD THEN BE SERVED ON AN UNDER PLATE WITH A TEASPOON

SOMETIMES CUBAN CIGARS ALONG WITH THE FIRST SPEECH

EXAMPLES:- SORBET AU CHAMPAGNESORBET AU CITRONSORBET A L’ORANGESORBET AU CASSISRUSSIAN CIGARS

RELEVE

REFERS MAINLY TO ROASTS NORMALLU 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

EXAMPLES:- SADDLE OF MUTTONBARON OF BEEFBONED SIRLOINBRAISED HAM

CARRE D AGNEAU ROTIGIGOT D AGNEAU ROTI SAUCE MENTHE

ROTI

ROAST ALWAYS CONTAIN ROAST GAME OR POULTRY

EACH DISH IS ACCOMPANIED BY ITS OWN PARTICULAR SAUCE AND GRAVY,WITH A GREEN SALAD SERVED SEPARATELY ON A CRESCENT SHAPED DISH

INDIAN TRADITION ALLOWS MINT SAUCE&LIME WEDGES AS AN ACCOMPAINMENT FOR ROAST ITEMS

EXAMPLES:-OIE ROTI,PUREE DE POMMES; ROAST

GOOSE WITH APPLE SAUCEFAISON ROTI: ROAST PHEASANT

SERVED EITHBREAD CRUMBSPOULET ROTI: ROAST

GRAVY&PARSLEY&THYMESVENAISON: ROAST VENISONAGNEAU ROTI: ROAST LAMB WITH

MINT SAUCE OR REDCURRANT JELLY

LEGUMES

AT THIS STAGE THE BALANCE OF THE COURSES IS GRADUALLY RETURNIG FROM HEAVY TO LIGHT

NOW WE HAVE A VEGETABLE DISH SERVED ONLY WITH ITS ACCOMPANYING SAUCE

EXAMPLES:- ARTICHOKESASPARAGUS

CORN ON THE COBPUREE DE POMMESPOMMES SAUTESPOMMES FRITES

SALADE

SALADS CAN BE OF TWO TYPES

SINGLE SALAD

COMPOUND SALAD

EXAMPLES:- SALAD FRANCAISESALAD VERT

BEET ROOT SALADTOMATO MOARELLASALAD ORIENTELE

BUFFET FROID

ALL COLD MEAT CUTS&COLD MEAT ITEMS COME UNDER THIS COURSE

FROID MEANS COLD SO ALL THE ITEMS WHICH COMES UNDER THIS COURSE ARE COLD CUTS

INCLUDES A VARIETY OF COLD MEATS,FISF,CHEESE&EGG ITEMS TOGETHER WITH A VARIETY OF SALADS&DRESSING

EXAMPLES:- POULET ROTICANETON ROTI

MATONNAISE D’HOMMARDGALANTINE DE VOLAILLEHOMMARD MAYONNAISE

ENTREMENTS DE SUCRE

INCLUDES MOSTLY SWEETS,PUDDINGS,MOUSSES&GATEAUX

IT MAY BE SERVED COLD OR HOT

MOST SWEETS ARE GENERALLY SERVED ON SWEET PLATES OR ARE PRE-PLATED

EXAMPLES:- SOUFFLESCREPESCOUPES

BABA AU RHUMCREPE SUETTE

FROMAGE

INCLUDES A RANGEOF CHEESES&VARIOUS ACCOMPANIMENTS

EXAMPLE: SALT,PEPPER&MUSTARD BUTTER CELERY STICK RADISH CASTOR SUGAR FOR CREAM CHEESES ASSORTED BISCUITS

EXAMPLES:- MOZARELLARICOTTA

BEL PAESEBRIE

CAMEMBERTFETA

CHEDDARCHESHIRE

DERBYEDAM

PARMESAN

SAVOUREAUX

ALWAYS SERVED HOT

THESE ARE SAVOURY ITEMS

INCLUDES SAVOURY SOUFFLES,QUINCHES&FRITTERS

THESE MAY BE IN FORM OF HOT CANAPES SUC AS WELSH RAREBIT OR OTHER ITEMS ON TOAST

EXAMPLES:- WELSH RAREBITCANAPE DIANE

CHAMPIGNONS SUR CROUTEQUINCH LORRAINE

DESSERTS

ALL FORMS OF FRESH FRUITS AND NUTS MAY BE SERVED ACCOMPAINED BY CASTOR SUGAR AND SALT

IT MAY BE STEWED FRUITS,FRESH OR NUTS

EXAMPLES:- POMMESBANANEANANASCERISESPOUIREORANGEFRAISES

BEVERAGES

IT MAY BE SERVED HOT OR COLD

MAY BE ALCOHOLIC OR NON-ALCOHOLIC

VARIETIES OF BECERAGES ARE SERVED UNDER THIS COURSE

EXAMPLES:- cafeCappuccino

Earl greyOrange pekoe

BreezerAerated drinks etc.