17 COURSES OF FRENCH CLASSICAL MENU
17
COURSES OF FRENCH CLASSICAL MENU
1) Hors D'oeuvre
Being of a highly seasoned and piquant in nature, this course is used to manipulate the appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in popularity, and nowappear even on simple menus in modest eating places. Although the actual term “hors d’oeuvres” applies to the service of various cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also
covers whatever items are served before the soup.
Examples of such hors d’oeuvres:
· Melon: Melon Frappe
· Oysters: Huitres Nature
· Smoked Salmon: Saumon Fumee
· Caviar: CAVIAR
· Grapefruit: Pamplemousse
· Shrimp, Prawn or Lobster Cocktail
· Fruit Cocktail Coupe Florida
2) Potage
The French have three separate words for soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage falls somewhere between the two in texture, content and thickness. A potage is usually puréed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class à la carte menus, a fish soup is also usually offered for selection, the two most common being “Bisque d’Homard” or “Bouillabaisse.”
3) Oeufs
Oeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu. Some examples are omelette Espagnole, Oeuf en Cocotte a la crime,
Oeuf poche florentine.
4) Farineux
This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is added to form a dough. It can be coloured and flavoured in various ways. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and Macaroni au gratin.
5) Poisson
Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not generally occupy a place on the “classical
dinner menu,” but are freely offered on the shorter-coursed luncheon menu.. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.
6) Entrée
This is the first of the meat courses on a menu. It is always a complete dish in itself. It is dispatched from the kitchen garnishedand sauced in the manner in which it is intended to be served. The
“entrée” is always cooked and garnished in an artistic manner andusually served with a rich sauce.
The following items, with their appropriate garnishes and
sauces, can be successfully served as entrées.
· Brains (Cervelles)
· Liver (Foie)
· Oxtail (Queue de Boeuf)
· Kidneys (Rognons)
· Calves Head (Tete de Veau)
· Trips (Tripes)
· Rump, Entrecote and Tournedo Beefsteaks
· Lamb Chops and cutlets - Noisettes and Filet Mignons
· Pork Chops and cutlets
Being of a highly seasoned and piquant in nature, this course is used to manipulate the appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in popularity, and nowappear even on simple menus in modest eating places. Although the actual term “hors d’oeuvres” applies to the service of various cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also
covers whatever items are served before the soup.
Examples of such hors d’oeuvres:
· Melon: Melon Frappe
· Oysters: Huitres Nature
· Smoked Salmon: Saumon Fumee
· Caviar: CAVIAR
· Grapefruit: Pamplemousse
· Shrimp, Prawn or Lobster Cocktail
· Fruit Cocktail Coupe Florida
2) Potage
The French have three separate words for soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage falls somewhere between the two in texture, content and thickness. A potage is usually puréed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class à la carte menus, a fish soup is also usually offered for selection, the two most common being “Bisque d’Homard” or “Bouillabaisse.”
3) Oeufs
Oeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu. Some examples are omelette Espagnole, Oeuf en Cocotte a la crime,
Oeuf poche florentine.
4) Farineux
This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is added to form a dough. It can be coloured and flavoured in various ways. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and Macaroni au gratin.
5) Poisson
Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not generally occupy a place on the “classical
dinner menu,” but are freely offered on the shorter-coursed luncheon menu.. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.
6) Entrée
This is the first of the meat courses on a menu. It is always a complete dish in itself. It is dispatched from the kitchen garnishedand sauced in the manner in which it is intended to be served. The
“entrée” is always cooked and garnished in an artistic manner andusually served with a rich sauce.
The following items, with their appropriate garnishes and
sauces, can be successfully served as entrées.
· Brains (Cervelles)
· Liver (Foie)
· Oxtail (Queue de Boeuf)
· Kidneys (Rognons)
· Calves Head (Tete de Veau)
· Trips (Tripes)
· Rump, Entrecote and Tournedo Beefsteaks
· Lamb Chops and cutlets - Noisettes and Filet Mignons
· Pork Chops and cutlets
7) Sorbet
This course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavored as a rule with champagne and served in a glass.
Some examples are Sorbet Italian and Sorbet crème de menthe. Russian or Egyptian cigarettes are often passed around during thiscourse.
8) Relevé
This is the main meat course on the menu, and is commonly known as the “piece de resistance.” It may consist of joint of any ofthe following:
Lamb (Agneau) Chicken (Poulet)
Beef (Boeuf) Duckling (Caneton)
Veal (Veau) Fowl (Poulard)
Ham (Jambon) Tongue (Langue)
Pork (Porc)
9) Roti - Roast
This course normally consists of game or poultry and is often included in the entree. Each dish is accompanied with its own particular sauce and salad. Some examples are Roast chicken,
Braised duck and Roast quail.
10) Legumes
These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. Some examples are Cauliflower Mornay, Baked potato and Grilled tomatoes.
11) Salade
Various types of salads are served in this course.For Example-Salade Vert(green salad),Lettuce salad.
This course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavored as a rule with champagne and served in a glass.
Some examples are Sorbet Italian and Sorbet crème de menthe. Russian or Egyptian cigarettes are often passed around during thiscourse.
8) Relevé
This is the main meat course on the menu, and is commonly known as the “piece de resistance.” It may consist of joint of any ofthe following:
Lamb (Agneau) Chicken (Poulet)
Beef (Boeuf) Duckling (Caneton)
Veal (Veau) Fowl (Poulard)
Ham (Jambon) Tongue (Langue)
Pork (Porc)
9) Roti - Roast
This course normally consists of game or poultry and is often included in the entree. Each dish is accompanied with its own particular sauce and salad. Some examples are Roast chicken,
Braised duck and Roast quail.
10) Legumes
These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. Some examples are Cauliflower Mornay, Baked potato and Grilled tomatoes.
11) Salade
Various types of salads are served in this course.For Example-Salade Vert(green salad),Lettuce salad.
12)Buffet Froids
In this course Chilled
meat(small)pieces are served.Example Fromage:Canetoni Roti,Pulet Roti
13) Entremets
Entremets on a menu refers to desserts. This could include
hot or cold sweets, gateaux, soufflés or ice-cream. Some examples
are Apple pie, Chocolate souffle and Cassata ice-cream.
14) Savoureux
A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the
examples.
15) Fromage
Fromage (Cheese) is an
alternative to the outdated savoury course, and may be served before or after
the sweet course. It is usually served with butter, crackers and occasionally
celery.Gouda, Camembert and Cheddar are some examples of cheese.
16) Dessert/Desservir
Dessert is a course that typically comes at the end of a meal.The French word desservir mean "to clear the table." This is the fruit course usually presented in a basket and placed on the table, as part
of the table decor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.
16) Dessert/Desservir
Dessert is a course that typically comes at the end of a meal.The French word desservir mean "to clear the table." This is the fruit course usually presented in a basket and placed on the table, as part
of the table decor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.
17)Beverage/Café
All types of hot or cold
beverage,Tea,Coffee etc. are served.
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