Mr viraj chavan french classical menu

French Classical Menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Hors-D Oeuvre They are of spicy in nature in order to stimulate the appetite, the term is accepted as a meaning of variety of pickled or well seasoned food stuffs . They are either 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 : - Beet root Potato Salad Tomato Salad Fish Mayonnaise Russian Salad The term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes. Caviar : - Roe of sturgeon fish Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered with tomato flavoured mayonnaise. Melon Frappe : - Chilled Melon Saumon Fume : - smoked salmon Pate maison : - goose or chicken liver, cooked , sieved and well seasoned Complied by mr. viraj chavan

Potage ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Oeuf ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Farinaceous/ Farineaux ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Poissons ,[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Examples of fish dishes are : - ,[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Entree ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Sorbets ,[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Releves ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Roti ,[object Object],Complied by mr. viraj chavan

Legumes ,[object Object],Complied by mr. viraj chavan

Legumes to accompany main course might be ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

SALADES ,[object Object],[object Object],[object Object],Complied by mr. viraj chavan

BUFFET FROID ,[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

ENTREMETS ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

SAVOUREUX ,[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

FROMAGES ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Complied by Mr. Viraj Chavan

DESSERTS ,[object Object],Complied by mr. viraj chavan

BEVERAGES ,[object Object],[object Object],[object Object],[object Object],Complied by mr. viraj chavan

Mr viraj chavan french classical menu

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Mr viraj chavan french classical menu