French classical menu.

1. FRENCH
CLASSICAL MENU
By :- SHOURYA PURI
4 SEM
BASKET COURSE
AMITY SCHOOL OF ARCHITECTURE AND PLANNING

2. 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.
• Hors-d-oeuvre can be classified into two types:
1.Cold and
2.Hot
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3. • Hors d'oeuvre can serve by Hors d'oeuvre
troley :
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4. Cold hors d'oeuvres include the
following
1. Fish roes;
2. Stuffed or jellied eggs
3. Assorted salads;
4. Stuffed grapefruit
5. Prawn cock-tail;
6. Charcuteries
7. Russian Salad
8. Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce
covered with tomato flavoured mayonnaise.
9. Pate maison : - goose or chicken liver, cooked , sieved and well
seasoned.
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5. Hot hors d'oeuvres include:
•Vols-au-vent,
•Croquettes,
•Rissoles,
•Kromeskies,
•Fritters,
•Fritots,
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6. hors-d'oeuvre substitutes
• The term hors d oeuvre also covers any
items which are served before the soup
usually known as hors d oeuvres
substitutes.
Examples of hors-d'oeuvre substitutes are:
• Caviar - the roe of the sturgeon
• Shellfish cocktail - prawns or shrimps on a
bed of shredded lettuce (chiffonade) and
coated with tomato-flavoured mayonnaise
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7. • Melon frappe- chilled melon
• Saumon fumé - smoked salmon
• Pate maison - goose or chicken liver, cooked, sieved and
well seasoned
• Huitres - oysters
• Escargots - snails
• Moules mariniere - mussels in a rich, fish-flavoured sauce
• Truite fume - smoked trout
• Cocktail Florida - orange and grapefruit segments
presented in the form of a fruit cocktail
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8. HOW TO SERVE
• They are arranged in hors-d'oeuvre
dishes, on plates, or in glass dishes. Hors-
d'oeuvre dishes are small and usually
oblong or rectangular; at least two are
used together, so that different foods can
be displayed without mixing them. These
dishes can be arranged in fours or sixes in
a ring or some other pattern, to present
the hors d'oeuvres as attractively as
possible. 8

9. POTAGE
• Soup may also act as an appetizer for the
courses to come. Two types of soups are
generally provided on the menu one being
the clear soup(consommé) and the other a
thick soup (crème, veloute, puree).
Although it must be noted that the clear
soup is always placed first on the menu.
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10. 10
SOUP
THIN THICK
COLD SOUPS
UNPASSED PASSED
INTERNATIONAL
BROTH
VELOUTES
CONSOMME
CREAM
CHOWDER BISQUES
PUREE

11. EXAMPLES
• Tortue Claire : - clear turtle soup
• 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
• Crème de tomates : - cream of tomato
• Soup a l oignon : - clear onion soup 11

12. OEUF
• They are the round or oval reproductive
body laid by the female of many animals,
containing the developing embryo and its
food reserves and protected by a shell or
skin. Although the eggs of many birds,
fish, and even reptiles can be used as
food, the word 'egg' unqualified applies
exclusively to hens' eggs.
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13. EXAMPLES OF EGG
DISHES
• 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
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14. Farinaceous/ Farineaux
• This course contains flour, or a high
content of starch.
• The term is applied particularly to cereal
and pulses having high content of starch.
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15. EXAMPLES
• 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
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16. POISSONS
Fish is soft-fibred and tender flesh which is
easily digested and helps to prepare the
appetite for the heavier courses to come.
Fish are classified into two broad groups,
according to their skeletons:
• Cartilaginous fish (sharks, rays, dogfish,
skate) and
• Bony fish (the vast majority).
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17. • The method of cooking and type of fish
used may vary to some extent, but will be
normally be as follows: -
• Poached : - Salmon, Trout, Turbout (each
with its appropriate garnish and
accompanying sauce).
• Fried : - Whitebait, sole(sometimes)
• Hot Shellfish : - Lobster, crayfish, Dublin
bay prawns
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18. SORBET
Because of the length of the French
classical menu, this course is considered
to be the rest between courses.
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19. The sorbet must therefore be able to counteract
the richness of dishes already served and build up
the appetite of the dishes to follow.
•The sorbet is a water ice plus Italian Meringue
flavored with champagne or a liqueur. It should be
piped in to a champagne glass which should then
be served on an underplate with a teaspoon.
•At this stage of the meal cigarettes were passed,
traditionally these were Russian cigarettes and
sometimes the first speech was given
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20. RELEVES
• Releves are normally larger than entrees
and take the form of butcher’s joints which
have to be carved. These joints are
normally roasted. A sauce or a roast gravy
with potatoes and green vegetables are
always served with this course.
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21. • The main dish will consist any of the following: -
• Saddle of mutton, baron of beef, boned sirloin,
braised ham.
• 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
leg of pork with apple sauce.
• Gigot d agneau roti sauce menthe : - roast leg of
lamb with mint sauce
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22. ROTI
• Roast always contain roast game or
poultry: - chicken, turkey, duck, pheasant,
quail. Each dish is accompanied by its
own particular sauce and gravy, with a
green salad served separately on a
cresent shaped dish. The latter is placed
at the top left hand corner of the cover
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23. Legumes to accompany
main course might be
• Puree de pommes-de-terre : - creamed potatoes
• Pommes sautees: - potaoes boiled in skins
peeled sliced and shalow fried.
• Pommes Frites : - Deep fried potatoes.
• 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
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24. SALADES
• Examples of salades are: -
• Salade francaise : - lettuce, tomato, egg, &
vinaigrette dressings.
• Salade vert: - Lettuce, watercress,
cucumber and green pepper.
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25. BUFFET FROID
Examples of cold buffet items are: -
• Poulet roti : - Roast chicken
• Caneton Roti: - Roast Duck
• Mayonnaise d hommard: - lobster
mayonnaise
• Galantine de volaille: - Cold chicken
coated with a chicken flavoured sauce and
decorated, then coated in aspic.
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26. ENTREMETS
The sweet may be hot or cold.
• Souffles, crepes(pancakes), coupes(ice cream
dishes)
• Other examples:-
• Crepe suzette : - pancakes in a rich fresh orange
juice and flamed with brandy.
• Ananas Flambes au kirsch: - Pineapple flamed
with cherry flavoured liquor.
• Peche Melba: - Vanilla Ice cream topped with a
peach coated with a raspberry jam sauce and
decorated with cream. 26

27. SAVOUREUX
• Savouries may take the form of savoury
items served hot on toast or as a savoury
souffle.
• 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.
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28. FROMAGES
• All type of cheese may be offered together with
appropriate accompaniments, the ideal cheese board will
combine hard, semi-hard, soft or cream, blue and fresh
cheese.
• Cheddar hard England
• Edam hard Holland
• Brie soft France
• Demi-sel soft France
• Caerphilly semi-hard Wales
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29. DESSERTS
• All forms of Fresh Fruits and nuts may be
served accompanied by castor sugar and
salt
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30. BOISSONS
• Examples are: -
• Coffee: - Cona, Cafetiere, Iced, Filter,
Speciality, Decaffeinated.
• Tea: - Indian, Ceylon, Earl Grey,
Darjeeling, Orange Pekoe
• Always remember that while compiling
menus beverages are not counted as a
course.
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