French classical menu
A French classical menu typically consists of 17 courses. It is not created by the French, but is a style of service. The menu serves food in a sequence from appetizer to dessert, ending with drinks.
1. Hors-d'œuvre (appetizer)
This course consists of salty and tangy dishes or fruit juices. It is the first course of the French classical menu. There are two types of hors-d'œuvre: 1. General hors-d'œuvre: Examples include Russian salad, chicken galantine, fish mayonnaise. 2. Classical hors-d'œuvre: Examples include fruit juice, grapefruit, melon, caviar, shellfish cocktail.[1]
2. Potage (soup)
This is the second course of the French classical menu. Soup is a liquid food consisting of meat, vegetables, seafood, cereals, and poultry. Basically, there are two types of soup: 1. Thin soup—like broth, bouillons, consommé. 2. Thick soup—like purée soup, cream soup, chowder, bisque. This course stimulates the appetite for the next course.[1]
3. Oeufs (egg)
This is the third course of the French classical menu. Various egg preparations are served, such as boiled egg, poached egg, fried egg. Examples include omelet chasseur, egg Mornay, and omelet espagnole.[2]
4. Farinaceous (pasta)
This is the fourth course of the French classical menu. Various pasta dishes are served, such as spaghetti, lasagne, and gnocchi. This course is primarily an Italian contribution. Examples include spaghetti Napolitano, spaghetti bolognaise, and lasagne alla romana.[3]
5. Poisson (fish)
Poissons are fish dishes. They are often soft and easily digestible, encouraging the next course. This is the fifth course of the French classical menu. Two common preparation types are poached fish and fried fish. Examples include filet de pie frite and sole meunière.[1]
6. Entrée (first meat course)
This is the sixth course and the first meat course of the French classical menu. Entrées are generally small, well-decorated ("garnishes"), and ready from the kitchen for service. They are accompanied by rich gravy and sauce. Some examples include steak Diane, lamb chop, and pork chop.[1]
7. Rélevé (main course)
Rélevé is the main meat course in French classical cuisine. These dishes are often taken from butcher's cuts and need carving. They are larger than the entrée and are accompanied by green vegetables, potatoes, and roasted gravy. Examples include carré d'agneau rôti and gigot d'agneau rôti sauce menthe.[4]
8. Sorbet (flavored ice water)
This course provides a palate cleanser between heavier courses. Flavored ice water, often with champagne or liqueur, is served. Examples include lemon sorbet, pineapple sorbet, and raspberry sorbet.[1]
9. Rôti (roasted items)
This course typically features roasted poultry and game birds. Each dish is served with its specific sauce or gravy. Examples include poulet rôti and canton rôti.[1]
10. Légumes (vegetables)
This vegetable course can be served as a separate course with its own sauce or alongside the entrée, rélevé, or rôti. Examples include baked potatoes, grilled tomatoes, and broccoli.[1]
11. Salade (salad)
Various types of salads are served, including plain salad, compound salad, and cold salad. Examples include Waldorf salad and coleslaw.[2]
12. Buffet Froid (cold buffet)
Cold meat, fish, poultry, and vegetables are served, such as roasted duck and roasted poultry.[1]
13. Entremets (sweets)
This is the dessert course of the French classical menu. There are two types of entremets: 1. General entremets: Examples include cream caramel, soufflé, apple pie, and mousse. 2. Ice cream: Examples include tall beauty, Eiffel tower, and tuttifrutti.[5]
14. Savoureux (savory)
This course typically includes salty and tangy items. There are two types of savory: 1. Fish savory 2. Meat savory[1]
15. Fromage (cheese)
Various types of cheese are served. This is an alternative to the savory course. Examples include Cheddar, Edam, and ricotta.[1]
16. Dessert (cut fruit & nuts)
Fresh fruit and nuts are served, sometimes with caster sugar and salt. Examples include banana, apple, orange, and papaya.[6]
17. Café (coffee)
Various hot and cold beverages are served, including tea and coffee. Examples include Turkish coffee, espresso, and cappuccino. This concludes the French classical menu.[3]
References
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 "17 Courses of French classical menu sequence with examples". Archived from the original on 2022-04-14. Retrieved 2021-08-07.
- ↑ 2.0 2.1 "French Classical Menu With Description and Examples". setupmyhotel.com.
- ↑ 3.0 3.1 http://thegreatgastro.com/en/dining-story-17-french-course-menu-2/
- ↑ "French Classical Menu » BNG Hotel Management Kolkata". February 23, 2020.
- ↑ "French classical menu". March 23, 2013.
- ↑ https://www.ihmnotes.in/assets/Docs/Sem-2/F&b%20DOne/FRENCH%20CLASSICAL%20MENU.pdf
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