TOPIC – 17 Course French Classical Menu with

Description and Examples

SUBJECT – Food and Beverage Service Foundation- II

CLASS – BHMCT 2nd SEMESTER

IH GROUP OF INSTITUTIONS, LOHARAN, JALANDHAR

 17 Course French Classical Menu with
Description and Examples :
1 Hors-d oeuvre / Appetizer 9 Roti / Roast
2 Potage / Soup 10 Legumes / Vegetables
3 Oeuf / Egg 11 Salades / Salad
4 Farinaceous / Farineaux/ 12 Buffet Froid / Cold Buffet
Pasta or Rice 13 Entremets / Sweets
5 Poisson / Fish 14 Savoureux / Savory
6 Entrée / Entree 15 Fromage / Cheese
7 Sorbet / Sorbet 16 Dessert / Cut Fruits,Nuts
8 Releve / Joints 17 Boissons / Beverage
1. Hors-d oeuvre / Appetizer
 1. Hors-d oeuvre / Appetizer
• It is a first course of french clasical menu.

• In which contains stimulating food or dishes.

• Hors d' oeuvre is spicy in nature which increases

desire of food eating.

• Nowadays hors d' oeuvre gain popularity as

starter.
 Examples of Hors d oeuvres are :
• Salads: Beet root, Potato Salad, Tomato Salad, Fish
Mayonnaise, Russian Salad

• Caviar : Roe of sturgeon 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.
2. Potage / Soup
 2. Potage / Soup
• It is a 2nd course of french classical menu.

• In which contain various types of soups.

• There are normally two types of soups - thin soup and thick
soup. and basically thin soup is written first.

• 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
 3. Oeuf / Egg
• It is a 3rd course of french classical menu.

• In which contain all types of egg dishes except fried

and plain boiled eggs because these dishes are more
suitable for breakfast than lunch.

• 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.

 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. Farineux/Farinaceous -
Pastas/Rice
 4. Farineux/Farinaceous - Pastas/Rice
• It is a 4th course of french classial menu.

• In which serve all types of pastas and rice. Mostly serve

Italian pastas.

• Pasta availabe more than 200 vaireties and differentiate

based on size, shape, colour and so on.

• This is Italy’s contribution to the courses of the menu. It

includes different kinds of rice and pasta.

• The ingredients, size, shape and colour determine the type

of pasta.
 Examples of farinaceous dishes are:
• Spaghetti napolitine – spaghetti in a tomato- and
garlic- flavoured sauce.

• Ravioli : – noodle type pasta filled with a variety of

stuffing, such as chicken, beef, and spinach

• Cannelloni : – rolls of ravioli paste filled with stuffing

as for ravioli.

• Gnocchi romaine – semolina based.

• Spaghetti bolognaise – spaghetti blended with minced

lean beef with rich brown sauce.
5. Poisson / Fish
 5. Poisson / Fish
• It is a 5th course of french classical menu.
• In which serve all types of fish dishes except
smoked fish dishes.
• Every fish dishes have separately accompaniment
sauce like hollandise, mayonnaise sauce are served
with poached fish dish.
• 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 grillee, sauce bearnaise – salmon cutlet

grilled with an egg- and butter based sauce flavoured with
tarragon.

• Homard Newburg : – Lobster served with thickened sauce of

fish stock and cream flavoured with brandy and finished with
butter.
6. Entree - Entree
 6. Entree - Entree
• It is a 6th course of french classical menu.

• In which serve all types of meat dishes.

• It is said to be an entry to a meat course. Small

pieces of meats and chickens are serve in this course.

• Entree may be served as main course.

• They are always accompanied by very rich gravy or

sauce
 Examples of this type of dish are :
• 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.

• 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
 7. Sorbet / Sorbet
• It is a 7th course of french classical menu.

• It doesn't really course, which serve basically russian

cigars and rejuvenate food for rest time between long
course.

• This course mostly serve in a tall glass with a sundae or

a teaspoon.

• It is water and crushed ice slush flavored as a rule with

champagne and served in a glass.
 Examples of Sorbet :

• Lemon Sorbet

• Champagne Sorbet

• Calvados Sorbet

• Peach Sorbet

• Raspberry Sorbet
8. Releve / Joints
 8. Releve / Joints
• It is a 8th course of french classical menu.

• In which serve basically joints of meat - pork, beef,

veal, mutton, or lamb.

• In this course can use various cooking method for

dishes. It is a main course of meat.

• If this course is served as main course then potatoes

and vegetables are served with this course.
 The Dish may contain any of the following:
• Lamb (Agneau) Chicken (Poulet)

• Beef (Boeuf) Duckling (Caneton)

• Veal (Veau) Fowl (Poulard)

• Ham (Jambon) Tongue (Langue)

• Pork (Porc)
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

legg of pork with apple sauce.

• Gigot d agneau roti sauce menthe : – roast leg of

lamb with mint sauce
9. Roti / Roast
 9. Roti / Roast
• It is a 9th course of french classical menu.

• In which serve roast of game or poultry -

Chicken, Duck, Turkey, or Quail.

• Which meat cook through only roast cooking

method in this course and salad is serve on a
half-moon plate with this course.

• If this course is served as the main course then

vegetables and potatoes are served.
Example of Roti:

• Roast chicken

• Braised duck

• Roast quail
10. Legumes / Vegetables
 10. Legumes / Vegetables
• It is 10th course of french classical menu.

• In which serve all types of vegetables and based

dishes.

• This course may be serve as main course or

included along with roast, releve, or entree
course.

• We now have a vegetable dish served only with

its accompanying sauce.
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
 11. Salades / Salad
• It is 11th course of french classical menu.

• In which serve all types of salads.

Examples of salades are:

• Salade francaise : – lettuce, tomato, egg, &

vinaigrette dressings.

• Salade vert: – Lettuce, watercress, cucumber and

green pepper.
12. Buffet Froid / Cold Buffet
 12. Buffet Froid / Cold Buffet
• It is 12th course of french classical menu.

• In which serve chilled small pieces of meat.

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
 13. Entremets / Sweets
• It is a 13th course of french classical menu.

• In which serve all hot and cold sweet dishes.

Examples of Entremets:
• 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
 14. Savoureux / Savory

• It is 14th course of french classical menu.

• In which serve many types of savoury prepared from

different bases and this dish of salty taste.

• It may be serve in place of cheese.

• But this course had outdated from menu.

Examples of this dish:

• Welsh rarebit: – Cheese sauce Flavoured 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
 15. Fromage / Cheese
• It is 15th course of french classical menu.

• In which serve various cheese, but now days this

course from menu and serve with dishes as
accompaniment.

• All types of cheese - Hard, Semi-hard, Soft, Blue,

and Fresh cheese - may be serve with appropriate
accompaniment.
Examples of Cheese :

• Cheese Type County

• Cheddar Hard England
• Edam Hard Holland
• Brie Soft France
• Demi-Sel Soft France
• Ricotta Fresh Italy
16. Dessert / Cut Fruits & Nuts
 16. Dessert / Cut Fruits & Nuts
• It is 16th course of french classical menu.

• In which serve dessert mostly based on fruits and

nut.

• It is better to offer assorted fruits in the dessert

course instead of serving any one fruit.

• Caster sugar & salt may be use as accompaniment.

Examples:

• Cake

• Cookies

• Fruits or fruits basket

• Pastries
17. Boissons / Beverage
 17. Boissons / Beverage
• It is 17th course of french classical menu.

• In which serve all cold and hot beverages.

• It served at the end of a meal.

• Always remember that while compiling menus

beverages are not counted as a course.
 Examples are:

• Coffee: Cafetiere, Iced, Filter, Speciality,

Decaffeinated.

• Tea: Indian, Ceylon, Earl Grey, Darjeeling,

Orange Pekoe