1. FRENCHCLASSICAL
MENU

2. INTRODUCTION
• French Classical Menu was
established by “Chef Maitre
Auguste Escoffier .”
• He was regarded as the
Emperor of the World‘s
Kitchens .
• He was the person who gave a
changing scenario to the style

3. SEQUENCE OF FRENCH CLASSICALMENU.
 HORSD’OEUVRE.
 POTAGE.
 OEUFS.
 FARINEUX.
 POISSON.S
 ENTREÉ.
 SORBET.
 RELEVÉ.
 RÔTI.
 LÉGUMES.
 SALADE.
 BUFFET FROID.
 FROMAGE.
 ENTREMET.
 SAVOUREUX.
 DESSERT.
 CAFÉ.

4. HORS D’OEUVRE
FIRST COURSE IN FRENCH CLASSICAL
MENU.
HORS D’OEUVRES ARE TONGUE
TICKLERS SERVED INORDER TO
STIMULATE THE APPETITE.
HORS D’OEUVRES ARE BETTER
SERVED FROM TROLLEY & TRAY.
HORS D’OEUVRES ARE CLASSIFIED IN
TO 2 TYPES .
CLASSICAL HORS D’OEUVRE.

5. CLASSICAL HORSD’OEUVRE
 CLASSICAL RECIPES ARE
FOLLOWED.
SET COVERS WITH APPROPRIATE
ACCOMPANIMENTS ARE SERVED.
THEY ARE SERVED PREPLATED
ACCORDING TO THE PORTION

6. DEFINE CAVIAR
• CAVIAR IS THE ROE (EGGS) OF
FEMALE STURGEON FISH .
• THE BEST QUALITY OF CAVIAR
IS AVAILABLE IN RUSSIA & IRAN.
• CAVIAR IS DIVIDED INTO 3 TYPES
BELUGA CAVIAR.
OSERTA CAVIAR.
SEVRUGA CAVIAR.

7. BELUGA CAVIAR
• IT IS THE MOST
EXPENSIVE
CAVIAR
PRODUCED BY
THE LARGEST
SPECIES.

8. OSERTA CAVIAR
• IT IS A CAVIAR
WITH
SMALLER
GRAINS.
• IT IS GOLDEN
YELLOW IN
COLOR &
MORE OILY.

9. SEVRUGA CAVIAR
• THIS CAVIAR IS
PRODUCED BY
SMALL SPECIES &
THE COLOR VARIES
FROM LIGHT GRAY
TO DARK GRAY.
• THIS IS THE
CHEAPEST VARIETY
OF CAVIAR.

10. COVER & ACCOMPANIMENT
OF CAVIAR
• CAVIAR KNIFE / FISH KNIFE PLACED
ON THE RIGHT HAND SIDE OF THE
COVER.
• SERVED ON COLD FISH PLATE.
• ACCOMPANIMENTS INCLUDE BLINIS
(BUCK WHEAT PAN CAKE) ,TOAST,
BUTTER,CHOPPED SHALLOTS,
CHOPPED EGG YOLK & EGG WHITE.

11. CAVIAR KNIFE

12. CAVIAR SERVICE

13. EXAMPLES OF CLASSICAL
HORSD’OEUVRE (NON-VEG)
CAVIAR CHIVES

14. PRAWN COCKTAIL

15. COVER & ACCOMPANIMENT OF
PRAWN COCKTAIL
• SERVED IN GLASS OR BOWL.
• SMALL FORK & TEASPOON IS LAID
ON THE TABLE OR SERVED WITH
UNDERLINER WITH THE TABLEWARE
AT THE SIDE .
• ACCOMPANIMENTS INCLUDE LEMON
SEGMENT, PEPPER MILL, CAYENNE

16. SAUMON FUME
(SMOKED SALMON)

17. HÛITRES
(OYSTER)

18. OYSTER FORK

19. OYSTER DISH

20. COVER & ACCOMPANIMENTS
OF HÛITRES
• SERVED ON OYSTER DISH ALONG
WITH FINGER BOWL.
• COVER LAID ARE SIDE PLATE WITH
SIDE KNIFE, OYSTER FORK ON THE
RIGHT SIDE OF THE COVER.
• ACCOMPANIMENT INCLUDE
TOBASCO SAUCE, CHILLI VINEGAR,
LEMON, CAYENNE PEPPER, PEPPER
MILL, BROWN BREAD & BUTTER.

21. ESCARGOT (SNAIL)

22. SNAIL TONG

23. SNAIL FORK

24. SNAIL DISH

25. COVER & ACCOMPANIMENT OF
ESCARGOT
• SERVED ON SNAIL DISH.
• COVER LAID ARE SIDE PLATE WITH
SIDE KNIFE, SNAIL TONG ON THE
LEFT & SNAIL FORK ON THE RIGHT.
• FINGER BOWLS MAY BE OFFERED.
• ACCOMPANIMENTS INCLUDE BROWN
BREAD & BUTTER .

26. PATE DE FOIEGRAS
• MADE FROM FATTENED
GOOSE LIVER.
• SOMETIMES LINED WITH
BACON BARDING BEFORE
FILLING IN THE MOULD.

27. EXAMPLES OF CLASSICAL HORS D’OEUVRE
(VEG )
AVOCADO

28. CORN ON THE COB
CORN HOLDER

29. COVER & ACCOMPANIMENT OF CORN
ON THE COB
• SERVED WITH SPECIAL HOLDER
LIKE SMALL SWORD OR FORK.
• SOUP PLATE IS USED FOR THE
SERVICE.
• FINGER BOWL MAY BE OFFERED.
• ACCOMPANIMENT INCLUDE MELTED
BUTTER OR HOLLANDAISE SAUCE &

30. GRILLÉ ASPERGES (GRILLED ASPARAGUS)

31. ASPARAGUS TONG

32. GLOBE ARTICHOKES

33. HORS D’OEUVRE VARIES
IT COMPRISES OF ASSORTED
STARTER’S.
IT NOT AS EXZOTIC AS CLASSICAL
HORS D’OEUVRE.
IT IS NOT AS EXPENSIVE AS
CLASSICAL HORSD’OEUVRES.
INDIVIDUAL COMPARTMENT OF THE
TRAY OR TROLLEY IS CALLED
“RAVIER”.
MOSTLY IT IS SERVED AS PREPLATED.

34. EXAMPLE OF HORS D’OEUVRE VARIES (VEG
)
COLESLAW

35. MARINATED MUSHROOMS

36. CREAMED BEETROOT

37. horsd’oeuvre varies (non-veg) PORK TROTTERS
PORK CUT INTO
JULIENNES
MIXED WITH
MUSTARD
FLAVOURED
WITH FRENCH
DRESSING
ALONG WITH
JULIENNES OF
GHERKINS
,PIMENTOS &

38. POTAGE (SOUP)
IT IS THE SECOND COURSE IN THE
FRENCH CLASSICAL MENU.
SOUP CAN BE CLASSIFIED AS THICK ,
THIN & national .
THICK SOUP IS FURTHER
CLASSIFIED AS
CREAM,GUMBO,PUREE,VELOUTE,BIS
QUE .
THIN SOUP IS CLASSIFIED AS
 CONSOMME & BROTH.

39. THICK SOUP BISQUE D’HOMARD

40. CRÈME DE EPINARD & CRÈME DE
TOMATE

41. THINSOUP
CONSOMMÉ CELESTINE
BEEF
CONSOMMÉ
GARNISHED
WITH THIN
STRIPS OF
SAVOURY PAN
CAKES ARE
MADE BY
ADDING
PARSLEY

42. THINSOUP
scotch BROTH

43. RUSSIANNATIONAL SOUP
BATWINIA
MADE FROM
PUREE OF
SPINACH ,
SORREL,BEETROO
T &WHITE WINE
WITH SMALL ICE
CUBES SERVED
SEPARATELY .
 IT IS SERVED
COLD.

44. ITALIAN NATIONAL SOUP MINESTRONE
VEGETABLE SOUP
CONTAINING PASTA
OR RICE .
VEGETABLE USED
ARE PUMPKIN,
CABBAGE ,BROAD
BEANS,RED KIDNEY
BEANS,CELERY &
TOMATO.
GARNISHED WITH
PASTAS.
IT IS SERVED WITH

45. FRENCH SOUP
SOUPE À L’OIGNON
FRENCH SERVED IN
CONSOMMÉ CUP OR
SOUP BOWL .
SERVED WITH
PARMESAN CHEESE
& GRILLED FLUTE.
 TOPPED WITH A
SLICE OF FRENCH
BREAD & GRATED
CHEESE.

46. OEUFS (EGGS)
IT IS THE THIRD COURSE IN THE
FRENCH CLASSICAL MENU.
IN THIS COURSE MOSTLY
DIFFERENT EGG PREPARATIONS
IS BEEN SERVED.

47. OEUF AU CHOCOLAT PRALINE

48. GALETTES AUX HERBE ET NID D’ OUEFS

49. OEUFS BENDICTINE

50. OEUF EN COCOTTE

51. FARINEUX (PASTA)
IT IS THE FOURTH COURSE IN
FRENCH CLASSICAL MENU.
THIS COURSE INCLUDE ALL
DIFFERENT TYPES OF PASTA & RICE
PREPARATIONS.
PASTA IS ORIGINATED FROM ITALY.
PASTAS ARE BROADLY DIVIDED
INTO 2 TYPES
 FRESH PASTA.
 DRY PASTA.

52. FUSILLI PASTA

53. FARFALLE (BOWSHAPE) PASTA

54. FETTUCCINI PASTA

55. PENNE PASTA

56. TORELLINI PASTA

57. RAVIOLI PASTA

58. SPAGHETTI PASTA

59. LASAGNE PASTA

60. MACARONI PASTA

61. BUCATINI PASTA

62. GNOCCHI PASTA

63. ROTELLE PASTA

64. CANNELLONI PASTA

65. OTHER TYPES OF PASTA

66. DIFFERENT TYPES OF PASTAS.

67. PASTA MAKING MACHINE

68. FETTUCCINI CARBONARA

69. E
FETTUCCINI PASTA ALFREDOSAUCE
WITH ALFREDOSAUCE

70. PENNE ARRABIATA

71. ARRABIATA SAUCE
• IT IS THE SPICY
TOMATO BASE SAUCE
USUALLY USED FOR
PASTA PREPARATIONS
.

72. SPAGHETTI BOLOGNAISE

73. RISSOTO

74. POISSON (FISH)
• IT IS THE 5TH COURSE IN FRENCH
CLASSICAL MENU.
• POISSON MEANS FISH PREPARATION.
• MOSTLY FILLET OF FISH IS USED FOR
PREPARATIONS WHICH IS FREE FROM
BONE & SKIN.
• MOSTLY COMMONLY FISH USED ARE
POMFRET, SALMON,SOLE & TROUT.
• IN SHELLFISH LOBSTERS & CRAYFISH
ARE USED.

75. MUSSELS EN BROCHETTE

76. GRILLED TUNA WITHWHITE BEAN SALAD

77. HARENG GRILLÉ (GRILLED HERRING )

78. SAUMON POCHE (POACHED SALMON)

79. SOLE MEUNIERE

80. ENTREÉ
IT IS THE SIXTH COURSE IN FRENCH
CLASSICAL MENU.
IT IS THE FIRST MEAT COURSE
SERVED IN SMALL QUANTITY WITH
THE PROPER GARNISH .
USUALLY POTATOES & VEGETABLE
DISH IS NOT SERVED WITH THIS
COURSE IF IT IS TO BE FOLLOWED
BY MAIN COURSE.

81. IRISH STEW

82. LAMB CHOP

83. POULET SAUTE CHASSEUR

84. POULET MARYLAND

85. BEEF STROGNOFF

86. BEEF WELLINGTON

87. STEAK DIANE

88. JAMBON BOUILLI (BOILED HAM)

89. SORBET
IT IS THE SEVENTH COURSE IN
FRENCH CLASSICAL MENU.
SORBET IS CONSIDERED AS THE
REST COURSE IN FRENCH
CLASSICAL MENU.
IN THIS COURSE WATER ICE
MIXED WITH ITALIAN
MERINGUE, CIGARETTES &
LIQUEURS ARE SERVED.

90. SORBET AU CAFE

91. LEMONALMOND SPONGE WITH
STRAWBERRY SORBET

92. LEMONSORBET WITH BERRIES

93. SCOOP PEACH SORBET

94. RELEVÉ
IT IS THE EIGHTH COURSE IN
FRENCH CLASSICAL MENU.
RELEVÉ MEANS TO RELEASE.
IT COMPRISES OF BIG JOINTS OF
MEAT EITHER MAY BE GRILLED
OR BRAISED.
ROAST DISH CAN ALSO BE
SERVED AS THE MAIN COURSE
ALONG WITH PROPER

95. GIGOT D’AGNEAU RÔTI

96. BOEUF RÔTI (ROAST BEEF )

97. HORSERADISH SAUCE

98. PORC RÔTI (ROAST PORK)

99. APPLE SAUCE
APPLE SAUCE IS
SERVED AS
ACCOMPANIMENT
FOR ROAST PORK.
APPLE SAUCE IS
ALSO SERVED
WITH ROAST
DUCK & ROAST
GOOSE.

100. MOUTON RÔTI (ROAST MUTTON)

101. ONION SAUCE & REDCURRANT JELLLY
• ONION SAUCE IS SERVED AS THE
ACCOMPANIMENT FOR ROAST MUTTON &
BOILED HAM.
• RED CURRANT JELLY IS SERVED AS THE
ACCOMPANIMENT FOR ROAST MUTTON.

102. AGNEAU RÔTI (ROAST LAMB)

103. MINT SAUCE
• MINT SAUCE IS SERVED
AS THE
ACCOMPANIMENT FOR
ROAST LAMB .

104. RÔTI (ROAST )
IT IS THE NINETHCOURSE IN FRENCHCLASSICAL
MENU.
IT MEANS ROAST PREPARATION.
ROAST PREPARATIONS ARE SERVED WITH
ACCOMPANIEDSAUCE & SALAD.
IN THISCOURSE ROASTEDGAME BIRDS &
POULTRY ARE SERVED.

105. POULET RÔTI (ROAST CHICKEN)

106. BREAD SAUCE
• BREAD SAUCE IS SERVED
AS THE
ACCOMPANIMENT FOR
ROAST CHICKEN.

107. CANETON RÔTI (ROAST DUCK)

108. DINDE RÔTI (ROAST TURKEY)

109. CRANBERRY SAUCE
CRANBERRY
SAUCE IS
SERVED AS THE
ACCOMPANIME
NTWITH
ROASTED
TURKEY .

110. OIE RÔTI (ROAST GOOSE)

111. LÉGUMES (VEGETABLE)
IT IS THE TENTH COURSE IN
FRENCH CLASSICAL MENU.
APART FROM VEGETABLE DISH
SERVED WITH RELEVÉ OR
ROAST COURSE.
IT CAN BE SERVED AS SEPARATE
COURSE.
NOW A DAYS LÉGUMES ARE
SERVED AS STARTERS.

112. POMME DE TERRE ANNA

113. POMME CROQUETTES

114. POMME DAUPHINE

115. VEGETABLE AU GRATIN

116. SALADE (SALAD)
IT IS THE ELEVENTH COURSE IN
FRENCH CLASSICAL MENU.
SALADS ARE SERVED ALONG
WITH HORS D’OEUVRES OR
WITH THE MAIN COURSE AS
ACCOMPANIMENT OR SERVED
SEPARATELY.

117. CAESAR SALAD

118. NICOISE SALAD

119. RUSSIAN SALAD

120. MIMOSA

121. BUFFET FROID (COLD BUFFET)
IT IS THE TWELVETH COURSE IN
FRENCH CLASSICAL MENU.
IN THIS COURSE VARIETY OF
COLD CUTS IS BEEN SERVED
LIKE SAUSAGES, SALAMI, PATE &
TERRINE.

122. ASSORTED COLD CUTS

123. SAUSAGES

124. FROMAGE (CHEESE)
IT IS THE THIRTEENTH COURSE
IN FRENCH CLASSICAL MENU.
CHEESE ARE CLASSIFIED INTO 5
TYPES –FRESH,SOFT ,SEMI
HARD,HARD ,BLUE.
CHEESE ARE SERVED WITH
VARIOUS ACCOMPANIMENTS
SUCH AS
CELERY,WALNUT,OLIVE
,GRAPES ,BREADS, CREAM

125. CHEESE KNIFE

126. RICOTTA CHEESE
(FRESH)

127. FETA CHEESE (SOFT)

128. MUNSTER CHEESE

129. ACCOMPANIMENTS SERVED WITHSOFT
CHEESE
CREAM CRACKERS

130. WATER BISCUITS

131. SWEETDIGESTIVEBISCUITS

132. EDAM CHEESE (SEMI HARD)

133. PARMESAN CHEESE (HARD CHEESE)

134. PECORINO

135. DANISHBLUE & STILTONCHEESE(BLUE
CHEESE)

136. ENTREMETS (SWEET)
IT IS THE FOURTEENTH COURSE
IN FRENCH CLASSICAL MENU.
IN THIS COURSE MOSTLY
SWEET DISH ARE SERVED WHICH
MAY BE HOT OR COLD .

137. ICECREAM WITH BERRIES

138. STRAWBERRY PIE

139. DARK CHOCOLATE PUDDING

140. COFFEE CRÈME CARAMEL

141. WHITE CHOCOLATE PUDDING

142. CRÈME CARAMEL

143. RICE PUDDING

144. SAVOUREUX (SAVOURY)
 IT IS THE FIFTEENTH COURSE IN
FRENCH CLASSICAL MENU.
 THIS ARE SAVOURY IN TASTE &
SERVED IN LUNCH OR DINNER AS A
SUBSTITUTE FOR SWEET DISH.
 SAVOURY ARE DIVIDED INTO 3
TYPES
 SAVOURY BASED ON TOAST,
CANAPE,BARQUETTE , EXZOTIC
ETC.
 ALL SAVOURY SOUFFLE LIKE

145. BARQUETTES

146. ASSORTED CANAPES

147. TARTLETTES

148. BOUCHÉES

149. CHOCOLATE FLAN

150. ANGELS ON HORSEBACK

151. DEVILS ON HORSEBACK

152. HAM & CHEESE SOUFFLE

153. DESSERT
IT IS THE SIXTEENTH COURSE IN
FRENCH CLASSICAL MENU.
IN THIS COURSE FRESH FRUITS
WITH NUTS ARE SERVED .
SOMETIMES CANNED FRUITS
ARE ALSO SERVED.

154. FRUITS & NUTS

155. Boissons (Beverage)
• IT IS THE SEVENTEENTH COURSE IN
FRENCH CLASSICAL MENU.
• IN THIS COURSE USUALLY COFFEE &
TEA IS BEEN SERVED.
• EG :IRISH
COFFEE,CAPPUCINO,EXPRESSO
,CHINESE TEA ETC.

156. IRISH COFFEE

157. CAPPUCCINO MAKING MACHINE

158. CAPPUCCINO

159. CAFÉ AU LAIT