17 Course French Classical Menu

17 COURSE FRENCH CLASSICAL MENU

Course 1

Hors d'oeuvre (appetizer)

Course 2 Potage (soup) 3 Course 3 Oeufs (eggs) 4 Course 4

Farineaux (rice & pasta)

5

Course 5

Poisson (fish)

6

Course 6

Course 7

Sorbet (flavoured water)

8

Course 8

Reléve (meat course)

9\ Course 9 Rôti (roast) 10 Course 10 Légumes (vegetables) 11 Course 11 Salades (salad) 12 Course 12

Buffet Froid (cold buffet)

Course 13

Entremet de sûcre (sweets)

14 Course 14 Savoureaux (savoury) 15 Course 15 Fromage (cheese) Course 16

Desserts (fresh fruits & nuts)

7

Course 17

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 CLAIRE

CONSOMME JUILENNE CONSOMME CELESTINE

BISQUE 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 NAPOLITINE RAVIOLI

CANNELLONI LASAGNA MUTTON SPAGHETTI BOLOGNAISE

POISSON

 INCLUDES FISH DISHES,BOTH HOT OR COLD AS SUCH.

 EXAMPLES:- POACHED SALMON POACHED TROUT POACHED TURBOUT WHITE BAIT SOLE LOBSTER CRAYFISF

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 CHASSEUR SUPREME DE VOLAILLE SUR CLOCHE

KEBAB ORIENTALE STEAK 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 CHAMPAGNE SORBET AU CITRON

SORBET A L’ORANGE SORBET AU CASSIS

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 MUTTON BARON OF BEEF BONED SIRLOIN BRAISED HAM

CARRE D AGNEAU ROTI

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 SAUCE

 FAISON ROTI: ROAST PHEASANT SERVED EITHBREAD CRUMBS  POULET ROTI: ROAST

GRAVY&PARSLEY&THYMES  VENAISON: ROAST VENISON

 AGNEAU 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:- ARTICHOKES

ASPARAGUS CORN ON THE COB PUREE DE POMMES

POMMES SAUTES POMMES FRITES

SALADE

 SALADS CAN BE OF TWO TYPES  SINGLE SALAD

 COMPOUND SALAD

 EXAMPLES:- SALAD FRANCAISE SALAD VERT BEET ROOT SALAD TOMATO MOARELLA

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 ROTI CANETON ROTI

MATONNAISE D’HOMMARD GALANTINE DE VOLAILLE

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:- SOUFFLES CREPES COUPES

BABA AU RHUM CREPE SUETTE

FROMAGE

 INCLUDES A RANGEOF CHEESES&VARIOUS ACCOMPANIMENTS  EXAMPLE:  SALT,PEPPER&MUSTARD  BUTTER  CELERY STICK  RADISH

 CASTOR SUGAR FOR CREAM CHEESES  ASSORTED BISCUITS  EXAMPLES:- MOZARELLA RICOTTA BEL PAESE BRIE CAMEMBERT FETA CHEDDAR CHESHIRE DERBY EDAM 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 RAREBIT CANAPE DIANE

CHAMPIGNONS SUR CROUTE QUINCH 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:- POMMES BANANE ANANAS CERISES POUIRE ORANGE FRAISES

BEVERAGES

 IT MAY BE SERVED HOT OR COLD

 MAY BE ALCOHOLIC OR NON-ALCOHOLIC

 VARIETIES OF BECERAGES ARE SERVED UNDER THIS COURSE

 EXAMPLES:- cafe

Cappuccino Earl grey Orange pekoe

Breezer