17 Course Of French Classical Menu

A French classical menu refers to a type of culinary tradition that originated in France and is
characterized by its emphasis on high-quality ingredients, classical techniques, and a focus on
presentation. The menu typically features dishes that are made with a variety of meats,
seafood, and vegetables, as well as a range of sauces and condiments.

The dishes are often served in a specific order, with appetizers followed by a main course and
then dessert.

French classical menus are often associated with fine dining and are typically served in
restaurants that specialize in this type of cuisine.

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We will see step by step French classical menu in sequence

1. Hors d’oeuvres (Appetizer)

2. Potages (Soups)
3. Oeufs (Eggs)
4. Farineux (Pasta & Rice)
5. Poisson (Fish)
6. Entree (Small meat items)
7. Sorbet (Rest course)
8. Releve (Meat joints)
9. Roti (Roasted item)
10. Legumes (Vegetables)
11. Salade (Salad)
12. Buffet Froid (Cold Buffet)
13. Fromage (Cheese)
14. Entremets (Sweets)
15. Savoureux (Savoury)
16. Dessert (Fruits)
17. Beverages

Notes edited by Satyajit Roy

1) Hors d’oeuvres (Appetizer)

In French classical menu It is the very first course serve as starter to start the meal.
Traditionally this course consisted of a various compound salads, but now a days mousses,
fruits, charcuterie and smoked fish will be used.
The course is composed is usually salty, tangy and spicy. This serve in small quantity on either
tray or trolley.

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2) Potages (Soups)

This is a second course in French Classical menu in this course all types of soup included hot
as well as cold.

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3) Oeufs (Eggs)

It consists of all types of egg preparation the most important egg dish is omelette, now day
popularity of omelette also increases.

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4) Farineux (Pasta & Rice)

Pasta is an Italian word which means “dough”. It is a Luncheon meal too. In this course
Includes all pasta and rice dishes refers to as Farineux. Basically these rich in Carbohydrates.

All pastas are serve in a half plate. They are eaten with small knife and fork. Grated cheese
serve in a bowl or a sauce boat.

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Only noodles and spaghetti are serve in a different manner. These are serve in a soup plate or
a special deep pasta plate. Cutlery use will be dessert spoon and large fork, with fork in right
hand and spoon in left hand.

5) Poisson (Fish)

In Poisson course includes all fish dishes. Both hot and cold, fish such as seafood and salmon
smoked comes in hors doeuvres course so this course would be serve in beginning of meal.

Cutlery use for Poisson course are fish fork, fish knife and in general crockery is half plate.

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6) Entree (Small meat item)

It is first meat course in menu and sixth course in French classical menu. Entrées are generally
small, well garnished dishes which come from the kitchen ready for service. They are usually
accompanied by a rich sauce or gravy.

This course was initially served before the roast but now days it is serve in main course.

For Entree the general cover use AP spoon, AP Fork and Half plate.

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7) Sorbet (Rest Course)

Traditionally sorbets were serve to give a pause/break within meal, allowing the palate to be
refreshed and to stimulate the appetite. They are lightly frozen water ices, often based on
unsweetened fruit juice, They can be served with a spirit, liqueur or even champagne poured
over. Russian cigarettes also used to be offered at this stage of a meal.

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Notes edited by Satyajit Roy
Notes edited by Satyajit Roy
10) Legumes (Vegetables)

Apart from vegetables served with the Relevé or Roast courses, certain vegetables (e.g.
asparagus and artichokes) may be serve as a separate course, although these types of dishes
are now more commonly serve as starter.

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11) Salade (Salad)

It is take in after the main the main course.

Their are two main types of Salads.

Plain salad – which consist of two main types. These may be either green salads made up of
green leaf ingredients or vegetable salads made up of one main vegetable ingredient which
will dominate the overall flavour of the dish.

Plain salad may often be serves with a main course or as a separate course after a main
course.

Compound Salads – which may be a plain salad plus other ingredients, such as meat, fish and
mushrooms, or a combination of a number of ingredients, mixed together using specific
dressing.

Example of Salads

• Green Salad
• Broccoli Salad
• Pasta Salad
• Greek Salad

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12) Buffet Froid (Cold Buffet)

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13) Fromage (Cheese)

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14) Entremets (Sweets)

In sweet course hot and cold pudding, mousse, pastries, cake and souffle served.

Most sweet served in the sweet plate or pre-plate.

Cover for the sweet course is sweet spoon and fork.

There are no particular accompaniments to sweets and the choice of whether to serve on a
plate or in a bowl is often dependent on the texture of the sweet dish, for example fruit salad
in a bowl and gâteau portions on a sweet plate.

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15) Savoureux (Savoury)

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16) Dessert (Fruits)

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17) Beverages

Notes edited by Satyajit Roy