french menu

1. FRENCH CLASSICAL MENU

2. HORS D`OEUVRE
• A small bit of appetizing
food as spicy meat, fish,
cheese.
• It's served before meal.
• Example: fish salad, egg
mayonnaise,meat salad.

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.

4. OEUFS
• Oeufs are the dishes made from egg.The
Omelets is the most popular item.
• There are other styles of cooking and
preparation of eggs such as Boiled,
poached,mush room omelets.

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.

6. POISSON
• Poisson is the dishes made
from fish.
Examples :
 grilled herring, pomfret
orly, fish mayonnaise.

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.

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.

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.

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.

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.

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.

13. BUFFET FROID/
COLD BUFFET
• In this course chilled
meat(small) pieces are served.
Such as roast chicken,roast
duck.

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

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.

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

17. DESSERTS
• All forms of fresh fruits and
nuts may be served at end of
the meal.

18. BEVERAGES
• All kinds of cold and hot
beverages including soft
drinks are offered.
• Tea ,coffee.

19. THANK YOU…