French Classical Menu

Name :
Couse : AHTM
Batch : D4

Lecturer

Twelve Courses of French Classical Menu

1. Hors doeuvre 2. Potage

Appetizer

Soup

3. Poisson

Fish

4. Entre

First Course of Meat Item

5. Relev

Big Meat Item

6. Sorbet

Rest Course

7. Rti

Roasted Meat Item

8. Legumes

Vegetable

9. Entremets

Sweet Course

10. Savoureux

Savory Item

11. Dessert

Fruit Item

12. Caf

Coffee

1. Hors doeuvre
They are of spicy in nature in order to stimulate the appetite, the term is
accepted as a meaning of variety of pickled or well seasoned food items.
There are two types of Hors doeuvre.

1.1 - General Hors doeuvre:

Different varieties of salad and canaps
comes under this.

Garlic-Tomato-

1.2 - Classical Hors doeuvre:

Caviars, melons, honeydew, come under
this.

Caviar

2. Potage
Soup may also act as an appetizer for the courses to come. Two
soups are generally provided on the menu one being the clear soup
(consomm) and the other a thick soup (crme, veloute, puree).
Clear soup is always placed first on the menu.

Examples of soups are:

Soup a loignon clear onion soup
Bortsch duck consomm
Bisque dhomard thick lobster flavored soup
Crme de tomates cream of tomato
Clear Vegetable Soup

3. Poisson
Fish is soft-fibred and tender meat which is
easily digested and helps to prepare the
appetite for the heavier courses to come.
The method of cooking and type of fish used
may vary to some extent, but will be normally
be as follows: Poached

- Salmon, Trout, Turbot

Fried

- Whitebait, sole (sometimes)

Hot Shellfish - Lobster, crayfish, Dublin bay

prawns
Cod & Lentils

4. Entre
Entres are generally small, well garnished dishes which come from
the kitchen ready for service. They are always accompanied by very
rich gravy or sauce when relev follow entre then potatoes and
vegetables are not served with the latter; if, however a relev does
not follow the entre they would be served with the dish.
Examples of Entre:
Poulet saute chasseur saute chicken in
a rich brown sauce flavoured with
tomatoes and mushroom
Supreme de volaille sur cloche breast
and wing of chicken cooked under a
cover in oven
Kebab
orientale
cooked on a skewer
Shrimps

savoury

items

5. Relev
Relevs are normally larger than entres and take the form of
butchers joints which have to be carved. These joints are either
poled or roasted. A sauce or roast gravy and potatoes and green
vegetables are always served with
this course.
The main dish may consist of any of the
following items: saddle of mutton, baron
of beef, boned sirloin, braised ham etc.
Examples of Relev:
Contrefilet de boeuf roti a l anglaise boned and roasted sirloin of beef
Carre d agneau roti - roast best end of
lamb
Cuissot de porc roti puree de pommes roast legg of pork with apple sauce
Carre d agneau roti

6. Sorbet
Sorbet is a frozen dessert made from
sweetened water with flavouring (typically fruit
juice or fruitpure,wine/liqueur).
Because of the length of the French classical
menu, this course is considered to be the rest
between courses.
The sorbet must therefore be able to
counteract the richness of dishes already
served and build up the appetite of the
dishes to follow.
Pineapple Sorbet

7. Rti
Roast always consists of roast game or poultry: chicken, pork, turkey, duck,
pheasant, etc.
Each dish is accompanied by its own particular sauce and gravy, with a
green salad served separately on a crescent shaped dish.
The latter is placed at the top left-hand corner of the cover.

Rti de Porc en

8. Legumes
At this stage the balance of the courses returns
from heavy to light. This course has vegetable
dish served only with its accompanying sauce.
Such vegetables are artichokes, asparagus &
corn on the cob, with Hollandaise sauce (an egg
and butter based sauce) or Beurre
fondue( melted butter) offered separately, in
classic functions these legumes may be served
on their own as a separate vegetable course.
Examples of Legumes:
Puree de pommes - creamed potatoes
Pommes persilles - boiled potatoes, coated with
melted butter and sprinkled with parsley
Epinards en branches - leaf spinach

Pommes Persilles

9. Entremets
In this course different types of cold and sweet items such as
pudding, mousse, souffl, ice creams are served.
They are normally served in a half-plate along with dessert spoon
and fork. In case of ice-cream, it is served in ice-cream cup along
with under liner and ice-cream spoon.

Chocolate Mousse & Black-

10. Savoureux
Savoury is served before dessert to change the
sweetness of tongue. Savoury item is served hot
on toast or as a savoury souffl.
Fish savoury : Tuna on toast
Meat savoury : Chicken liver on toast
Cheese savoury : Cheese platter is served with
cream
cracker biscuit and celery sticks

Parmigiano Reggiano Savoury

French Toast

11. Dessert
In Dessert, fresh fruit is served in fruit
basket along with fruit fork. Cut fruits
can be served in half plate otherwise.
All forms of fresh fruits and nuts may
be served accompanied by castor
sugar and salt.
During the time of serving water is
provided, lukewarm to wash to hand
and cold water to wash the fruits.

12. Caf
Caf is the last course of French
classical menu.
After dinner, a strong black coffee is
served in demitasse cup.

Espresso

Thank You