Paper 05: Food & Beverage Service

Module 07: French Classical Menu

THE DEVELOPKMENT TEAM

Principal Investigator Prof. S. P. Bansal

Vice chancellor
Indira Gandhi University, Meerpur, Rewari,
Haryana
Co-Principal Investigator Dr. Prashant K. Gautam
Director, UIHTM
Panjab University, Chandigarh
Paper Coordinator Dr.Neeraj Aggarwal
Assistant Professor ,UIHTM
Panjab University, Chandigarh
Content Writer Kumar Satyam
Lecturer
Institute of Hotel Management, Bhopal
Content Reviewer Prof. S.K. Gupta
Dean, CMTHS
HNB Garhwal University, Srinagar
 ITEMS DESCRIPTION OF MODULE
Subject Name Tourism & Hospitality
Paper Name Food and Beverage Service Operations & Management
Module Title French Classical Menu
Module Id Module No-2
Pre- Requisites Basic Knowledge About French Classical Menu
Objectives To study the Overview to the Concept of Classical Menuwith Special
reference to French Cuisine
Keywords French, Menu, Classical, Dishes

MODULE 2: FRENCH CLASSICAL MENU

1. Learning Outcomes
2. Introduction
3. Sequence Of 17 Course French Classical Menu
4. Example Of Each Course
5. Accompaniment for Each Example
6. Cover Layout For Each Course
7. Summary
 QUADRANT- 1

FRENCH CLASSICAL MENU

LEARNING OBJECTIVES:

After reading this chapter learners would be able to:

1. Understand the concept of French Classical Menu.

2. Explain the different types of courses in menu.
3. Define the terminologies used in the menu.
4. Perform the compilation of menu.
5. Differentiate between seventeen courses and eleven course French Classical Menu.

Introduction

Since a very long time over 100 years ago the European menu has taken in a sequence as a classic
arrangement, which is used to layout menu as well as to point out the order of a range of courses.
Now days full classical Menu is rarely served except as a special dinner on banquet Menu. The
general process age is to have 4 - 5 course for a dinner menu and 5 - 6 course for a banquet Menu.
There are 17 courses all together making of a French classical Menu. But in the recent trends there are
only 11 courses, which are taken out from the 17 courses. The first class Food and Beverage outlets
keep the classical selections from the 17 course menu. Compilation of Menu needs balance to be
perfect throughout the courses with especially with regards due to the nutritional value, method of
cooking, garnishing etc. Before attempting such menu and establishment must ensure that the
preparation of food a service area are the process of classic menu sequence.

Sequence of 17 Course French Classical Menu

1. Appetizer (Hors d’oeuvre)

2. Soup (Potage)
3. Eggs (Oeufs)
4. Rice & pasta (Farineaux)
5. Fish (Poisson)
6. Entree (Entrée)
7. Sorbet (Sorbet)
8. Meat joints (Reléve)
9. Roasts (Rôti)
10. Vegetables (Légumes)
11. Salad (Salades)
12. Cold buffet (Buffet Froid)
13. Sweets (Entremet)
14. Savoury (Savoureaux)
15. Cheese (Fromage)
16. Fresh fruits & nuts (Desserts)
17. Beverage (Café)

To make the menu short in 11 Course French classical menu there are some of the items eliminated
from the 17 Course menu. These are:

1. Appetizer (Hors d’oeuvre)

2. Soup (Potage)
3. Fish (Poisson)
4. Entree (Entrée)
5. Meat joints (Reléve)
6. Sorbet (Sorbet)
7. Roasts (Rôti)
8. Vegetables (Légumes)
9. Sweets (Entremet)
10. Savoury (Savoureaux)
11. Fresh fruits & nuts (Desserts)

1. Hors d’oeuvre ("or-dov"): It means Appetizers. It is the very first course served as starter to
start the meal. This course is composed usually of dishes of a tangy, salty and spicy nature
aimed at stimulating the appetite. It is served in small quantity, which can be usually taken as
tidbits. They develop the appetite for the courses to be followed. Appetizers are either served
from a tray or from a trolley in a small quantity of each assortment for a portion. Horse-
d’oeuvre can be categorised into:
 Hors-d’oeuvre Classic:Oysters,Goose liver paste, Caviar,Smoked salmon, Snails, shrimps.
 Caviar: Roe of sturgeon fish. Approximately 30 gm
of caviar is served per portion, on blinis, a buck
wheat flour pancake. The caviar jar /tin are
surrounded with crushed ice in a container.
Accompaniment includes hot toast or blinis, soften
butter, lemon wedges, finely chopped shallots, egg
 yolk & white (chopped). Cover will be cold half plate along with caviar knife or side knife,
which will be served on the right side of the cover.
Figure: Caviar
 Melon: There are various types of melon.
Cantaloupe: It has rough rigid skin with green lines. It
is soft and colour is yellow.
Honeydew: It has a firm, shiny, wrinkled skin with
sweet pulp.Watermelon: It has red sweet pulp and
black seeds.
Melons are cut into small portions and served ice cold,
on a cold half plate along with dessert spoon and fork. Melons are served with Castor sugar
and coarse ginger powder.
Figure: Melon

 Fruit juice: usually served in juice glass or in hi-ball

glass. Here we can serve the different varieties of juice
such as Tomato, orange, mango, Pineapple etc. when
we are serving juice to the guest, on that time we should
provide castor sugar as accompaniments of juice. One
tea spoon is places on table, to aid mixing. Tomato juice is served with Worcestershire sauce.
Figure: Fruit Juice
 Oyster: Chilled oysters are served in cold half
plate on the bed of crushed ice. An oyster fork is
usuallyoffered but in the absence of oyster fork, a
small dessert fork may also be placed on table.
Oysters are generally eaten by holding the cell in
one hand and fork in the other hand.The finger
bowl with an additional serviette should be
provided because oysters are taken by hand. Accompaniments of oyster include oyster cruet
(pepper mill, cayenne pepper,tobacco sauce and chilly vinegar), lemon- half, Brown bread
and butter. Figure: Oyster

 Potted shrimps: Served in fish plate along with fish knife &
fish fork. Accompaniments include hot unbuttered breakfast
toast and lemon. Pealed shrimps are cooked in butter and
garnished with lettuce leave.
 Figure: Potted shrimps

 Smoked Salmon:Served in fish plate along with fish knife & fish fork. Accompaniments
include half lemon wedge, brown bread, butter, chopped onion etc.

Figure: Smoked salmon Figure: Snail

 Snail (escargots):Snail tongs are placed on the left and in the right-hand side snail fork is
served. They are served with bread, butter, lemon etc.

 Sea food cocktail: They are served in champagne saucer glass and saucer can be used as under
liner. During the time of service we should provide tea spoon and fish fork. Accompaniments
include brown bread, butter, lemon wedge etc.

 Hors-d’oeuvre varies:Salmon canapé, Egg canapé, Tomato

juice, Canapé of cheese or cucumber or tomato, Tuna
canapé, Beetroot salad, Russian salad, Mixed fruit
cocktail,Melon cocktail, Grape fruit cocktail,Chicken
canapé, Globe artichoke, Asparagus, Corn on the cob.

Figure: Assorted Canapés

2. Potage:This is the second course of French Classical menu. It is a liquid nutritious food made
from meat, poultry, sea food, vegetable or cereals. It stimulates the appetite. In French,there
are other words used for soup. Potage or soup may be classified by texture, content and
thickness. A potage isthick, puréed and is meat or vegetable soup, and may containing cereal
like barley or a pulse (e.g. lentils). Consommé is a thin and clearsoup. Soupe means to a thick
and hearty blend with chunks of edibles.

Figure: Thick Soup

Figure: Thin Soup

In some menu, soup is usually served as a choice for starters.It is probable that soup in its
earlier is form a complete meal because it was found economical and wholesome. The
function of soup is to supply immediately requirement of the nutrients in our body.
General classification of potage:

Thick Soup- a) Cream soup b) Puree c) Volute d) Bisque e) Chowder

Cover- Soup Bowl/ Soup Plate, under liner (quarter plate), soup spoon, doily/ paper napkin

Examples- Crème de Tomate, Bisque d’homard, Puree of lentils

Thin Soup-

a) With Garnish- Consommé brunnoise, Consommé julienne, Consommé celestine,

Consommé florentine, Consommé royal, Consommé dubarry. Always named after the
garnish.

Cover-Double handled consommé cup/ soup bowl, doily, under liner (quarter plate), soup
spoon

b) Without garnish- Consommé clair, consommé entasse, consommé engeleeˊ

Cover- Double handled consommé cup/ soup bowl, under liner (quarter plate), doily and
dessert spoon.

Exception is Petit Marmite- it is a beef and chicken consommé garnished with pieces of beef
and chicken.

Cover- The earthen pot in which it is cooked, under liner and soup spoon
 Accompaniment- bread is a natural accompaniment to all continental soup. Other
accompaniments are Toast, cheese sticks, bread sticks, garlic rolls etc. Bread is always served
before the soup in a bread basket or on the side plate.

3. Oeufs: It consists of all types of egg preparations. The most popular egg item is omelette. The
other styles of egg preparation are served in the form of boiled, poached,en cocotte or
scrambled. In the dinner menu egg is avoided. Examples of egg dishes are Oeuf poche
Florentine, Oeuf en Cocotte a la crime, Omelette Espagnole.
 Omeletteespagnole is a kind of thick omelette with onion,
capsicum and tomato)
 Omelette aux tomatesisa tomato omelette.
 Mushroom omelette Is know as Omelette-aux-champignon.
 Egg mornay: Boiled egg baked with a cover of béchamel
sauce.
 Omlette aux champignons : Mushroom omelette.

Figure: Oeuf sur-la-plat

Cover generally laid for this course issmall fork, small knife, half plate, Dessert fork with
Coquetier dish, Sur-le-plat dishor half plate.

4. Farineux: This course is an Italian contribution in the menu. A large varietiesof rice and
pasta comes under Farineux. Spaghetti, penne,
gnocchiand lasagne are pasta dishes. They can be shaped,
coloured and even flavoured in a variety of ways. The
number of name of pasta varies and it may be more and
otherthan 250 kinds of pasta. The shape, size,ingredients
and colour denotethe names of pasta.
Examples:SpaghettiNapolitaine, Lasagne Bolognaise and Macaroni Arrabiatta.
Figure: Penne Arrabiatta

• Spaghetti Napolitaineis a kind of little strings in Italian cuisineand cooked in tomato sauce.
• Spaghetti Bolognaise is served with minced lean meat and rich brown sauce.
• Ravioli is generally square or round shaped pasta with saw-like or zig-zag edges and filled
with stuffing like cheese, spinach, chicken, shrimps etc.
• Cannelloni is rolls of pasta filled with various stuffing.
Cover for the course: All-purpose fork; All-purpose spoon, deep plate/ half plate for spaghetti.
5. Poisson ("po-son"): It consists of shellfish and any fish dishes. Fishprepares the appetite for
the heavier meal or meats that are going to be
followed. Deep-fried/ grilled fish do not generally may
not be as a part on the “French classical dinner menu”
but are served on the short-coursed as on lunch menu.
Sole, Salmon, Halibut, Escallops, etc. are the ideal fish
for dinner menu and Cod, Bass, Haddock, Brill, Hake,
and Plaice are hardlyseen on the evening meal menu.
Two type of Fishes are served in the table d’ dinner, one is poached (boil) Fish are served
with hollandaise Figure: Sole Meunière
or any other similar sauce plain, steam and boiled. potatoes are offered with this type of fish
and second one is Grilled or Fry Fish. These are served with tartar sauce or tomato sauce for
the lunch menu fish coursecan be replaced by egg, fish course is normally served in banquet
menu or in a dinner menu. The method of cooking and types of fish may be various; some of
steam or but fish will normally be poached. Grilled or Fried with appropriate sauce and its
garnishes.

The cutlery for Fish course are Fish Fork and Fish Knife, Crockery in general is Half plate.
Example:
 Sole Meunièreis fish preparation shallow fired cooked in butter.
 Sole Colbertis again a fish preparation, which is deep fried flour, egg & bread crumbs.
 Sole Vèronique is fillet of fish in white wine sauce.
 In Hômard Newberg, lobster served with a thick sauce of fish stock and finished with
warm butter.
 Fish a l’anglaise
 Poached salmon
 Fish ala orly

6. Entrée ("aun-trey"):The literal meaning of Entree is 'entrance'

and it is the first meat coursein menu and the sixth course on
the French classical menu. Entree is generally in small and well
garnished dishes, come from kitchen. It is always a complete
dish in itself. Artistic garnish in usually accompanied with rich
sauce and gravy for the “entrée”.

Figure: Poulet sauté chasseur

 Examples of entrée dishes are:
 Poulet sauté chasseuris sautéed chicken supréme in a rich espagnole or brown sauce with
mushroom and tomato.
 Supreme de volaille (Poulet) a la kingis a chicken supréme cooked in an oven.
 Emincee de volaille a la kingis minced chicken with Savoury rice.
 Fillet steak grilleis filletof steak grilled and served garnished with mushroom, tomato,
straw potato and watercress.
 Chautebriand is double fillet grilled steak.
 Vol-au-vent is a small hollow ring of puff pastry. Vol-au-vents can be filled with various
fillings, such as mushrooms, chicken, prawns, fruit or cheese.
 Kebab Orientale isa cooked as savoryand skewered minced meat items.
 Tournedos Rossini isroundels of small fillet with foie gras(goose liver) slice served on
crouton and Madeira sauce.
Note:The vegetables and potatoes are not served, when a Releve follows the Entree. For
example: Poulet saute chasseur, chop de pork grille, etc.
The general cover is all purpose knife; all-purpose fork and half plate

7. Relevé ("ri-lafe"):It is the seventh and main meat course on the French classical menu. These
are usuallybigger than entrées and known as butcher’s joints, which need to be carved.
Roasting is generally done for these joints. A roast-gravy or a sauce with vegetables and
potatoes are oftenoffered with this preparation.It may includeChicken, joint of Lamb/Beef/
Veal/Duckling/ Fowl/Tongue/Ham/ Pork.

Figure: Pork crown Roast

 The main dish will consist any of the following: -

 Braised ham.
 Baron of veal
 Roast best end of lamb is known as Carre d agneau roti.
 Roast leg of pork or Cuissot de porc rotiis served with apple sauce.
 Roast leg of lamb with mint sauce is known as Gigot d agneau roti sauce menthe.
 Saddle of mutton
 Boned sirloin

Accompaniments are sauce or roast gravy, bread, vegetables, potato preparations etc. Potato is
served in 12 o’clock position in lunch when vegetable are served at 1 o’clock position dinner.

The general cover would be joint knife, joint fork and joint hot plate.

8. Sorbets ("saur-bay"): This course is taken as rest or recess between courses, as of the span of
the French classical menu. It is the eighth course of French
classical menu and actually the rest course. It falls in mid of
the meal. It is the time for the guest to relax. Classically it is
a glass of very chilled water flavoured with a few drops of
champagne, which is served for the guest to sip it casually.
Often strong cigarettes and cigar were also served. It is
supposed to rinse out taste buds.
Now a days, rum, brandy, slush, fruit juice are also served
for flavouring. The sorbet should be able to neutralize the richness of previously served dishes
&re-develop the palate of the dishes to be followed. Figure:
Fresh Orange Sorbet

Sorbet may be an iced water and/ or meringue flavoured with sparkling wine or any liqueur.
The preparation should be poured into a champagne glass and then be offered on an
underliner with a tea-spoon. Cigarettes are passed traditionally at this stage of the meal.

Cover may consist of champagne saucer/ pony tumbler, under liner (quarter plate), teaspoon.

9. Rôti: This course consists of roasted poultry or game such as chicken, duck, turkey, quails,
etc. The dishes are accompanied by their own particularly defined sauce or gravy along with
green salad separately, on half-moon plate which feet on the top of the plate in which roasted
item being served. This course is considered as the heaviest course in the French classical
menu.
 Large game animals include deer, roebuck and boar. Small game animals include hare and
wild rabbit. Game birds include pheasant, wild
turkey,partridge and woodcock. Animals and birds
that are hunted for their meat are called Games.
Hunting of most of the above animals is banned in
many countries. ThusFood and Beverage
department should be alert of the locally
implemented laws and any banned meat should not
be added in menu. Chicken, goose, duck and turkey are called poultry.

Figure: Dinde rôti

Red currant jelly or Cumberland sauce are generally served with Roast game animals. bread
sauce or cranberry sauce are usually served with roast game birds.

Accompaniment of Roti course is also tartar sauce, roast gravy, pastry. For example:
Dindoneau rôti ordinde rôti (roast turkey) with sauce d’airelle – roast turkey served with
cranberry sauce. Lievres rôti – roast hare served with redcurrant jelly, Canetonrôti (roast
duck), Poulet rôti (roast chicken), etc.

Chicken a’la king: Chicken breast stuffed with parsley with butter and rolled cylinder shape
deep into beaten egg covered with bread crumbs. Deep Fry and garnish with butter beans.
Green capsicum grilled tomato, baked vegetable.

Some examples of rôti course include Roast chicken with bread sauce, Roast duck with
apple sauce, Pot Roasted duck with orange sauce, Roast goose with apple sauce, Roast
turkey with cranberry sauce, Roast deer with Cumberland sauce.

General cutleries are Joint knife and Joint Fork with crockery as Joint plate.

10. LEGUME (Veg course): A part from releve or roti certain

vegetable (asparagus, artichoke) may be served as separate
course although these types of dishes not commonly used
as starters. The French menu served a Fine rest vegetable
as a separate course. At this stage the balance of food
(meat) is gradually returns from heavier to light. The
vegetable dishes are usually served hot in half plate.
Depending upon the dish the cutleries are provided a small
 knife a small Fork. Vegetable like as asparagus, artichoke can be eaten with the finger
therefore finger bowls are provided just after the course.

Figure: Grille tomate

Examples of Legume are Grilletomate (grilled tomato), Choufleurmorney (cauliflower

money), Champignon grillée (grilled mushrooms), Petits pois au beurre (green peas toasted
in butter), Purée de pommes de terre (creamedpotatoes), Pommes lyonnaise (sautéed
potatoes blended with shallow fried shredded onions), Pommes au four (baked jacket
potato), Pommes persille (boiled potatoes) Aspergesenbranche, sauce hollandaise
(aspharagus with hollandaise sauce), etc.

General cover for legume course is Small Knife; Small Fork with Half plate.
11. Salades (salad): This course specifiesas the dishes become
lighter again in a stage of the classical menu. Traditionally,
simple greens tossed with vinaigrette are served as a mean of
cleansing the palate and aiding digestion.

Figure: Caesar Salad

Salads are broadly classified into two:
• Simple salad: it is composed of one main ingredient. Example: Potato Salad, Beetroot Salad,
Lettuce Salad.
• Compound salad is composed of two or more main ingredients. It has base, body, dressing
and garnish. Example: Coleslaw, Carmen, waldorf

Service of salad: The salad dishes are usually served in instant preparation in half plate.
Tossing and mixing are the common methods used in assembling the salad.If served as a side
course,on a half plate it is served in a smaller portion; whereas when it appears as main
course, on a very large plate it is served in a larger portion and is presented with its
accompaniments.

12. Buffet Froid (cold buffet): In Cold Buffetcourse small chilled meat preparations are served.
Example: Canetoni Roti,Poulet Roti, Chicken salad, Smoked venison
 Figure: Canetoni Roti

13. Entremet de sûcre (sweets): These sweets may be of two types- Cold
Sweets and Hot Sweets.

Examples of Entremetserved warm or hot:

 Puddings: diplomat pudding, cabinet pudding, caramel custard,
bread and butter pudding.
 Fruit fritters: pineapple fritters, apple fritter etc.
 Pancakes: Crepe au sucré, Crepe suzette Figure: Caramel Custard
 Soufflé: Coffee soufflé, Chocolate Soufflé, Vanilla Soufflé

Examples of Entremet served Cold are:

 Bavarois: ribbon bavarois, coffee bavarois,

 Fruit salad: Fruit- cuts served with ice cream or cream.
 Mousse: like Chocolate mousse, coffee mousseetc
 Ice-cream: Sundae, Peach Melba and ice-cream of different flavours.

The general cover for Entremet is dessert fork and dessert spoon on the cover, where as the
dessert course is taken with a fruit fork and fruit knife. The dessert indicators are on the top of
the cover for the Entremet.

14. Savoureaux (savoury):This course consists of a tit-bit on a

hot canape of toast or fried bread, on which spicy fillings
are placed. Alternatively, the cheese platter may be
presented with biscuits celery stalks as probable
accompaniments.In the classical menu, diners who don’t
like to eat sweets at the end of the meal,opt savoury to close
 their meal. Infact most modern-day meals are ended by any one of the three courses: savoury,
Entremet or dessert.

Figure: Angels on horseback

Examples of savoury course: Anchovies on toast, Sardines on toast, Mushrooms on toast,

Cheese chilly toast, Angels on horseback, Devils on horseback, Canapé aux anchois, Canapé
Diane, Croûte Derby, Moelle sur croûte.

The general cover for savoury course is - small fork, small knife and half plate

15. Fromage (cheese): Cheese is an substitute to the old-fashioned savory course, and served
before or after the entremets course. Suitable accompanimentsmay be served together with the
various types of cheese. The ideal cheese-board must carry semi-hard, hard, soft or cream,
fresh and blue cheese. Crackers, Olives, celery sticks and grapes are usually served with
cheese platter.

Figure: Cheese Platter

Generally, for this course Cover is arranged as Quarter Plate / Cheese Plate; Side knife or
cheese knife.

16. Desserts/ Desservir (fresh fruits & nuts): Dessert comes at the end of a meal.
Desservirmean "to clear the table." In French word. In this course, usually a basket is
presented as part of the table decor, placed on the table and served at the end of the meal. Any
kind of fresh fruit and nuts could be served accompanied by castor sugar in this course.
For dessert the cover in general laid as interlocked Fruit knife & Fruit fork on the fruit plate;
Finger bowls with cold & lukewarm water respectively; Napkin; Nut crackers & Grappe
scissors on the Sidé-plate.
 17. Café (beverage): Hot or cold beverage like Tea, Coffee etc. are served. “Beverages are not
counted as a course” always remembered while compiling menus.
 Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe.
 Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

SUMMARY / RECAPITULATION:
In this chapter, we defined the concept of French Classical Menu. European menu has taken in a
sequence as a classic arrangement, which then took a shape of French Classical Menu. Now days full
classical Menu is rarely served except as a special dinner on banquet Menu. The general process age
is to have 4 - 5 course for a dinner menu and 5 - 6 course for a banquet Menu. There are 17 courses all
together making of a French classical Menu. But in the recent trends there are only 11 courses, which
are taken out from the 17 courses. We also explained how the sauces and accompaniments play the
important role in menu. An understanding of this chapter will provide the necessary information for
those practicing the menu development in foodservice.

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