French Classical Menu with Description and Examples

In western formal dining, a full course menu can consist of 5, 6, 8, 10,

12, or 16 courses, and, in its extreme form, has been known to have
twenty-one courses. In these more formalized dining events, the courses
are carefully planned to complement each other gastronomically. The
courses are smaller and spread out over a long evening, up to three, four
or five hours, and follow conventions of menu planning that have been
established over many years. Most courses (excluding some light
courses such as sorbets) in the most formal full course dinners are
usually paired with a different wine, beer, liqueur, or another spirit. The
most luxurious well-known full course is, of course, created from French
in which represent their elegant service in gastronomy.

This legendary full classic French full course dinner consists of 17

menus from appetizer to dessert and ended with a drink.

1. Hors-d oeuvre / Appetizer

Are of spicy and tangy in nature in order to stimulate the appetite for the dishes that
are to follow in the course.
In recent years, hors d’oeuvres have gained popularity, and now appear on most of
the menus in modest eating places.
Served from a rotating trolley or a tray a small amount of each variety being placed on
the plate to make up a portion.
Examples of Hors d oeuvres are:
Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad
Caviar: Roe of fish
Shellfish cocktail: Prawns or shrimps on a bed of shredded lettuce covered with
tomato flavored mayonnaise.
Melon Frappe: Chilled Melon
Saumon Fume: Smoked Salmon
Pate maison: Goose or chicken liver cooked sieved  and well-seasoned.

2. Potage / Soup
Soup also act as an appetizer for the further courses to come. Soups like clear soup
(consommé) and the other a thick soup (crème, veloute, puree) are served during this
course. Although it must be noted that the clear soup is always placed first on the
menu.

Examples of Potage: 
 Consommé julienne: clear soup garnished with strips of root vegetables
Consommé celestine: clear soup garnished with strips of savoury pancakes.
Bisque d homard: thick lobster- flavored soup 
Green Bean Soup: cream of Green Beans
Soup a l oignon : clear onion soup

3. Oeuf / Egg
Oeufs are the dishes made from egg. There are many styles of cooking and
preparation of eggs such as boiled, en cocotte, poached or scrambled, fried. This
course is not included in the dinner menu. 

Examples of egg dishes are:

Omelette espagnole: Flat omelette with onions, peppers and tomatoes
Omelette aux tomates: tomato omelette
Omlette aux champignons: mushroom omelette
Oeuf poche florentine : poached egg on a bed of spinach coated with cheese sauce &
gratinated 
Oeuf brouille au lard : - scrambled egg with bacon. 

4. Farinaceous / Farineaux / Pasta or Rice Pasta

This is Italy's contribution to the courses of the menu. It includes different kinds of
rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than
200 varieties of pasta. The ingredients, size, shape and color determine the type of
pasta. 

Examples of farinaceous dishes are: 

Spaghetti napolitine: spaghetti in a tomato- and garlic- flavored sauce.
Ravioli: dumpling type pasta filled with a variety of stuffing, such as chicken, beef,
and spinach
Gnocchi romaine: semolina based.
Spaghetti bolognaise: spaghetti blended with minced lean beef with rich brown sauce.

5. Poisson / Fish
Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the palate for
the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole,
Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod,
Bass, Haddock, Brill, Hake, and Plaice. 

Examples of fish dishes are:

Sole meuniere: Sole shallow fried in butter.
 Sole colbert: Sole, flour, egg and bread crumbed and deep fried. (Fillets).
Sole cubat: fillet of sole poached, dressed on a mushrooms puree and coated with a
cheese sauce. 
Darne de saumon grille with sauce bearnaise: salmon cutlet grilled with an egg- and
butter based sauce flavored with tarragon.
Homard Newburg: Lobster served with thickened sauce of fish stock and cream
flavored with brandy and finished with butter.

6. Entrée / Entree
The literal meaning of entrée is entrance, and it is the First in the meat course Entrées
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 releve follow
entrée then potatoes and vegetables are not served with the latter; if, however a releve
does not follow the entrée they would be served with the dish.
Examples of this type of dish are: 
Poulet saute chasseur: saute chicken in a rich brown sauce flavored with tomatoes and
mushroom.
Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in
oven.
Steak Daine: minute steak shallow fried and flavoured with onions and mushrooms
finished with red wine or cream.
Chateaubriand: double fillet steak grilled. 

7. Sorbet / Sorbet
Because of the length of the French classical menu, this course is considered to be the
rest between courses. It counteracts the previous dishes, and rejuvenates the appetite
for those that are to follow. It is water and crushed ice slush flavored with champagne
and served in a glass.  
Examples of sorbet:
Lemon Sorbet
Champagne Sorbet
Calvados Sorbet
Peach Sorbet
Raspberry Sorbet

8. Releve / Joints 
This is the main meat course on the menu, Releves are normally 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.
 The Dish may contain any of the following:
Lamb, Chicken (Poulet), Beef (Boeuf), Duck (Caneton), Veal (Veau), Fowl, Pork.
Some Examples of Releve:
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 leg of pork with apple sauce.
Gigot d agneau roti sauce menthe: roast leg of lamb with mint sauce 

9. Roti / Roast
At this stage the balance of the courses is gradually returning from heavy to light.
Roast always contain roast of game or poultry: - chicken, turkey, duck, quail. Each
dish is accompanied by its own particular sauce and gravy, with a green salad served
separately on a cresent shaped dish.
Example of Roti:
Roast chicken
Braised duck
Roast quail

10. Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce.  These are
vegetable dishes that can be served separately as an individual course or may be
included along - with the entrée, relevé or roast courses. 
Examples of Legumes:
Pommes au four: - baked jacket potato
Champignons grilles : - grilled mushrooms
Choufleur mornay: - cauliflower with a cheese sauce.
Haricots verts au beurre: - French beans tossed in butter

11. Salades / Salad

Various types of salads which are served during this course.
Examples of salades are:
Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.
Salade vert: - Lettuce, watercress, cucumber and green pepper.

12. Buffet Froid / Cold Buffet 

In this course Chilled meat(small) pieces are served. 
Examples of cold buffet items are: 
Poulet roti : - Roast chicken
Ham in Parsley Aspic (Jambon Persillé)
Caneton Roti: - Roast Duck
Mayonnaise d hommard: - lobster mayonnaise
13. Entremets / Sweets
Entremets on a menu refers to desserts. This could include hot or cold sweets,
gateaux, soufflés or ice-cream. 
Examples of Entrements:
Crepe suzette: pancakes in a rich fresh orange juice and flamed with brandy.
Ananas Flambes au kirsch: Pineapple flamed with cherry flavored liquor.
Peche Melba: Vanilla Ice cream topped with a peach coated with a raspberry jam
sauce and decorated with cream.
Bombes: various Ice cream sweets.

14. Savoureux / Savory 

A dish of pungent taste, such as anchovies on toast or pickled fruit. They are seved hot
on toast or as savoury soufflé. Welsh rarebit, Scotch woodcock, Canape diane are
some of the examples. 
Welsh rarebit: Cheese sauce Flavored with ale on toast gratinated.
Canape Daine: Chicken livers rolled in bacon and grilled, placed on a warm toast.
Champignons sur croute: mushrooms on toast.

15. Fromage / Cheese

Fromage is an alternative to the outdated savoury course, and may be served before or
after the sweet course. It is usually served with butter, crackers and occasionally
celery. Gouda, Camembert and Cheddar are some examples of cheese. All type of
cheese may be offered together with appropriate accompaniments, the ideal cheese
board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

16. Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit
and nuts may be served in this course. Common desserts include cakes, cookies,
fruits, pastries and candies.
All forms of Fresh Fruits Platter
All forms of Dry Fruits nuts may be served accompanied by castor sugar and salt

17. Boissons / Beverage

All types of hot or cold beverage, Tea, Coffee etc. are served. Always remember that
while compiling menus beverages are not counted as a course.
Examples are:
Coffee: Instant, Iced, Filter, Specialty, Decaffeinated.
Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe
Course French Name English Name Example
1st Course
1. Hors-d oeuvre Appetizer
nd
2 Course
2. Potage 3. Soup
3rd Course
Farinaceous/Farineau Pasta
x
5th Course
Poisson Fish
6th Course
Entrée Entree
7th Course
Sorbet Sorbet
8th Course
Releve Joints 
9th Course
Roti Roast
10th Course
Legumes Vegetables
11th Course
Salades Salad
12th Course
Buffet Froid Cold Buffet 
13th Course
Entremets Sweets
14th Course
Savoureux Savory 
15th Course
Fromage Cheese
16th Course
Dessert Cut Fruits &
Nuts
Boissons Beverage
1 – Hors-d oeuvre / Appetiser
In recent years, hors d’oeuvres
have gained popularity, and now
appear on most of the menus in
modest eating places. Served
from a rotating trolley or a tray a
small amount of each variety
being placed on the plate to
make up a portion.

2 – Potage / Soup
Soup also act as an appetiser for
the further courses to come.
Soups like clear
soup(consommé) and the other
a thick soup (crème, veloute,
puree) are served during this
course. Although it must be
noted that the clear soup is
always placed first on the menu.

3 – Oeuf / Egg
Oeufs are the dishes made from egg. There are many styles of cooking
and preparation of eggs such as boiled, en cocotte, poached or
scrambled. This course is not included in the dinner menu.
 4 – Farinaceous /
Farineaux / Pasta or
Rice
This is Italy’s contribution to the
courses of the menu. It includes
different kinds of rice and pasta.
Pasta dishes are spaghetti, lasagne
and gnocchi. There are more than
200 varieties of pasta. The
ingredients, size, shape and colour determine the type of pasta.

5 – Poisson / Fish
Poisson is the dishes made from fish. Fish, being soft-fibred,prepares
the palate for the heavier meats that follow. Ideal fish for dinner menu
compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a
menu for the evening meal are Cod, Bass, Haddock, Brill, Hake, and
Plaice.
6 – Entrée / Entree
The First in the meat course Entrées is generally small, well-garnished
dishes which come from the kitchen ready for service. They are always
accompanied by very rich gravy or sauce when relive follow entrée then
potatoes and vegetables are not served with the latter; if, however, a
reliever does not follow the entrée they would be served with the dish.
7 – Sorbet / Sorbet
Because of the length of the French classical menu, this course is
considered to be the rest between courses . It counteracts the previous
dishes and rejuvenates the appetite for those that are to follow. It is
water and crushed ice slush flavoured as a rule with champagne and
served in a glass.

8 – Releves / Joints
This is the main meat course on the menu, Releves are normally 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.

9 – Roti / Roast
At this stage, the balance of the courses is gradually returning from
heavy to light. Roast always contain roast of game or poultry: – chicken,
turkey, duck, pheasant, quail. Each dish is accompanied by its own
particular sauce and gravy, with a green salad served separately on a
cresent shaped dish.

10 – Legumes / Vegetables
We now have a vegetable dish served only with its accompanying sauce.
These are vegetable dishes that can be served separately as an
individual course or may be included along – with the entrée, relevé or
roast courses.

11 – Salades / Salad
Various types of salads which are served during this course.
12 – Buffet Froid / Cold Buffet
In this course, Chilled meat(small) pieces are served.
13 – Entremets / Sweets
Entremets on a menu refers to desserts. This could include hot or cold
sweets, gateaux, soufflés or ice-cream.

Crepes Suzette – thin pancakes with orange sauce

14 – Savoureux / Savory
A dish of pungent taste, such as anchovies on toast or pickled fruit. They
are served hot on toast or as savoury soufflé.Welsh rarebit, Scotch
woodcock, Canape diane are some of the examples.

15 – Fromage / Cheese
Fromage is an alternative to the outdated savoury course, and may be
served before or after the sweet course. It is usually served with butter,
crackers and occasionally celery.Gouda, Camembert and Cheddar are
some examples of cheese.All type of cheese may be offered together with
appropriate accompaniments, the ideal cheese board will combine hard,
semi-hard, soft or cream, blue and fresh cheese.

16 – Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms
of fresh fruit and nuts may be served in this course. Common desserts
include cakes, cookies, fruits, pastries and candies.
17 – Boissons / Beverage
All types of hot or cold beverage,Tea,Coffee etc. are served. Always
remember that while compiling menus beverages are not counted as a
course.