FRENCH CLASSICAL

MENU
 FRENCH CLASSICAL MENU
A BRIEF TRANSLATION FROM FRENCH TO ENGLISH

1. HORS –D-OEUVRE APPETIZER

2. POTAGE SOUP
FRENCH
3. OEUFS EGGS
4. FARINEAUX PASTA and RICE DISHES
5. POISSON FISH

ENGLISH
6. ENTRE ENTRY INTO LIGHT MEAT OURSE
7. RELEVE SORBET
8. SORBET JOINTS OF WHITE MEAT
9. ROTI ROAST OF RED /WHITE MEAT
10. LEGUMES VEGETARIAN MAIN COURSE
11. SALADES SALAD
12. BUFFET FROID COLD MEAT ITEMS
13. ENTREMET DE SUCRE SWEETS DISHES
14. SAVOUREUX SMALL SAVOURY DISH
15. FROMAGE CHEESE
16. DESSERT CUT FRUITS, NUTS
17. BOISSONS HOT BEVERAGE CAFE/TEA
 R SD
HO VRE
U
OE

• Appetizer
• May be served hot or cold.
• Hors d'oeuvres may be served at
the dinner table as a part of the
meal,
• Depending on the dish it is either
eaten by cutlery or small bites.
Few classical examples of hors d
oeuvre with their covers and
accompaniments
 COCKTAIL DE PAMPLEMOUSSE-
GRAPEFRUIT COCKTAIL

Segmented grapefruit on a bed of crushed

ice.

Cover
• Coupe on an under plate with grapefruit
spoon OR tea spoon.

Accompaniments
• Castor sugar
 MELON FRAPPE- CHILLED MELON

Scoops of chilled melon served in bowls.

Cover
• Small spoon and Small fork and cold half
plate.
Accompaniments
• Ground ginger
• Castor sugar
Notes
• Few types of melons are
Watermelon , Muskmelon, Ogen
Honeydew , Cantaloupe, Charentaise
 CAVIARE- CAVIAR

It is a succulent and salty roe of sturgeon fish.

Cover
Caviar knife or fish knife and cold half plates.
Accompaniments
Hot breakfast toast , butter
Segments of lemon, finely chopped shallots
&parsley , blinis, sieved hard boiled yolk .
Notes
•It is served on a bed of crushed ice.
•Beluga , sevruga & osetra are the types of carviar.
•Never serve in metallic spoon as it may impart
metallic taste to the carviar
 LES HUITRES- OYSTER

Oyster is shelled sea food delicacy served on a

bed of crushed ice.
Cover
Soup plate filled with crushed ice on an under
plate, oyster fork, finger bowl on the top left
corner of the cover & extra serviette
Accompaniments
Cayenne pepper, Pepper mill, Chilli vinegar
Tabasco , Lemon , brown bread and butter.
Notes
The fork is kept on right hand side.
 PATE DE FOIE GRAS- GOOSE LIVER
PASTE

Foie gras is a luxury food product made of the liver of a

duck or goose that has been specially fattened.
Cover
Small knife & Small fork and dessert spoon for service.
Accompaniments
Crusted cut of breakfast toast and butter
Notes
Before service dip dessert spoon in warm water and then
scoop the pate and serve on the plate.
 COCKTAIL DE CREVETTES- SHRIMP
COCKTAIL

Prawn cocktails/shrimp cocktail, is a seafood dish consisting

of shelled, cooked, prawns in a cocktail sauce, served in a
glass.
Cover
Small fork, Small knife and Tea spoon.
Accompaniments
Brown Bread & Butter, Cayenne Pepper.
Pepper Mill.
Notes
Cocktail de Crevettes De Rose : Prawn cocktail
Cocktail de Crevettes De Grise : Shrimp cocktail
 ESCARGOTS-SNAILS

Snails are seafood delicacy consisting of cooked snails.

Cover
Snail Tong, Snail Fork, Snail Dish
Accompaniments
Brown Bread & Butter
Notes
•Snail Tong Placed Left.
•Fork Placed Right
•Opening Of The Shell Should Be Uppermost Towards
The Plate To Stop The Snail Butter To Run Out.
 FRUIT JUICE

Freshly squeezed juice of fresh fruits

COVER
•No cutlery
•Pony tumbler
•Doily
•Tea spoon

ACCOMPANIMENTS:
•Tomato Juice: Worcestershire Sauce
•Other Juice: Castor Sugar.
 SMOKED TROUT-TRUIT FUME

Trout which is smoked and cured.

Cover
Knife ,Fish Fork And Half Plate.
Accompaniments
•Horseradish Sauce
•Cayenne Pepper
•Segments Of Lemon
•Bread & Butter
 POTAGE

Soup is a liquid food consisting of meat, sea-food, vegetable, cereals,

poultry etc. They plan an important role on the menu and are regarded as
appetizer as they stimulated the appetite for the heavier food to follow.

On the menu they are served as the first course, if horst oeuvre is not being
served. If horst oeuvre is served then the soup is served as a second course.
 CLASSIFICATION OF POTAGE

SOUPS

THIN THICK COLD INTERNATIONAL

SOUPS SOUPS

UNPASSED PASSED

BROTH CONSOMMES

BOUILLONS PUREE CREAM CHOWDERS BISQUES VELOUTES

 THIN SOUP – Soup a la oignion
(FRENCH ONION SOUP)

French onion soup is a type of soup usually based on

meat stock and onions, and often served gratinéed with
croutons and cheese on top or a large piece of bread.
COVER
Soup Spoon, Soup Bowl And Under liner
ACCOMPANIMENTS
•Grated parmesan cheese.
•Grilled flutes
NOTES
It is the national soup of France. Onion soups have been
popular at least as far back as Roman times. Throughout
history, they were seen as food for poor people, as onions
were plentiful and easy to grow.
 CONSOMMÉ JULIENNE

Blanche julienne-cuts of carrot, celery, leek, potato,

and sometimes meat (i.e. chicken breast) before
floating in consommé.

COVER
Soup spoon, consommé cup, under liner

ACCOMPANIMENT
Depending On Garnish
 OTHER EXAMPLES OF CONSOMMES

GARNISHES:

CONSOMME BRUNIOSE - Small Diced Vegetables

CONSOMME DUBARRY - Florets of Cauliflowers
CONSOMME FLORENTINE – Juliennes of blanched spinach
CONSOMME MADRILENE – Tomato dices and green peas
CONSOMME CELESTINE – Juliennes of thin pancakes
CONSOMME ROYAL – Dices of savoury egg custard(egg, stock and seasoning poached)
 THICK SOUP - MINESTRONE

Minestrone is traditional Italian tomato based soup with

pasta and other vegetables.
COVER
Soup plate/ soup bowl, soup spoon, under liner.
ACCOMPANIMENT
•Grated parmesan cheese.
•Grilled flutes.
NOTES
It can be vegetarian, contain meat, or contain a meat-based
broth (such as chicken stock).However, argued that the base
of minestrone is bean broth, and that borlotti beans (also
called Roman beans) are the beans to use for genuine
minestrone.
 PUREE - POTAGE ST GERMAIN
(GREEN PEA SOUP)

All Purée Soups Are Thickened With Their Own Ingredient.

COVER
Soup spoon, consommé cup, under liner.

ACCOMPANIMENT
Croutons.
 CREME SOUP- CREME DE CHAMPIGNON

Cream of mushroom soup is a simple type of soup

where a basic roux is thinned with cream or milk
and then mushrooms and/or mushroom broth are
added.

COVER
Soup spoon, Soup bowl, under liner.

ACCOMPANIMENT:
Croutons
 COLD SOUPS

Chilled Soups include those that are jellied by the

natural gelatine in the meat stock or by addition of
gelatine powder or those that are thickened with starch
or puree.
 COLD SOUP- VICHYSSOISE

Vichyssoise is a rich cream of potato soup, which is served

cold , and garnished with chopped chives.

Cover
Soup spoon, Soup bowl, under liner.

Accompaniments
Chopped Chives
 COLD SOUP - GAZPACHO

Gazpacho is a refreshing tomato and cucumber soup

with a garnish of thin strips of pimentos, cumin seeds for
flavour accompanied with croutons.

Cover
Soup spoon, Soup bowl, under liner.

Accompaniments
Croutons
 NATIONAL SOUPS OF
VARIOUS COUNTRIES
AMERICA: MANHATTAN CLAM CHOWDER SCOTLAND: COCK – A - LEEKIE

FRANCE: PETITE MARMITE/FRENCH ONION SOUP SPAIN: GAZPACHO

ITALY: MINESTRONE GREECE: AVGOLEMONO

INDIA: MULLIGATAWNY Soup THAILAND: TOM YUM

ENGLAND: GREEN TURTLE SOUP (Now Banned) HUNGARY: PAPRIKA SOUP

MEXICO: MENUDO JAPAN: MISO

POLAND: BORSCHT CHINA: EGG DROP SOUP

PORTUGAL: CALDO VERDE VIETNAM: PHO

 OEUFS

They are the various preparations of eggs served during the course.
It can be served in the form of:
• Boiled
• Baked
• Scrambled
• Poached
• Omelette …. And many more

Oeuf is the 4th course within the 17 courses of French Classical Menu, merged with
Horsdeouvre at 12 courses of French Classical Menu, generally goes as a breakfast.
COVERS: Small fork , small knife & half plate.( Only for Omelettes Joint fork in the right.)
ACCOMPANIMENTS: Hash brown, grilled tomato, sausages, bacon ,Sautéed mushroom.
 OEUF BERCY

Classical egg preparation

accompanied with cocktail
sausages and tomato sauce.
 OEUF FLORENTINE

Oeufs Florentine is a traditional

preparation of egg poached on a
bed of blanched spinach baked and
gratinated with mornay sauce and
cheese.
 OEUFS FARCI CHIMAY

Oeufs farci chimay refers to

stuffed eggs,that are hard-boiled
and have been shelled, cut in half,
and filled with a paste made from
the egg yolks mixed with other
ingredients such cheese, mornay
sauce etc.
 SCOTCH EGGS

A Scotch egg consists of a hard-boiled

egg wrapped in sausage meat, coated
in breadcrumbs and baked or deep-
fried.
 OEUFS EN COCOTTE

Oeufs en Cocotte are

Traditional French egg
preparation that have been
baked in a gratin dish with a
flat bottom.
 OEUFS POCHE MORNAY

Poached eggs with

cheese sauce
 FARINEAUX

Farineaux is been served as a 4th course in the 17

Courses of French Classical Menu. In 12 Courses of
French Classical Menu, it is served with the main
courses as side dishes (with proteins) to balance the
dish.
Items which provide carbohydrate to the menu are:
Pasta, Rice, Breads, Potatoes, Grains & Vegetables.

COVERS:
Joint fork, joint spoon(opt),joint knife, pasta plate/pasta
bowl.

Exceptions: For Spaghetti, Joint Fork on right, Pasta

 TYPES OF PASTAS

DIFFERENT TYPES OF PASTAS BASED ON SIZES:

Penne – Cylindrical Shaped Pasta with their ends cut
 TYPES OF PASTAS

Spaghetti- A Ribbon Shaped Pasta

 TYPES OF PASTAS

Macroni – Elbow Shaped Pasta.

 TYPES OF PASTAS

Conchighli – Sea Shells type Pasta

 TYPES OF PASTAS

Farfelle - Commonly known as Bowtie or Butter fly Pasta

 TYPES OF PASTAS
Fettuccine – Flat Ribbon shaped pasta typically
about 6.5 to 10mm wide.
 TYPES OF PASTAS

Lasagna- Flat wide shaped pastas, oldest in the

world, comes in the form of sheets
 TYPES OF PASTAS

Ravioli- Pasta comprising of filling enveloped in

thin pasta dough
 TYPES OF PASTAS

Fussilli – Formed into spiral or helical shaped

 TYPES OF PASTAS

Cannelloni – Cylindrical shape of lasgna served

& baked with a filling
 COMMON EXAMPLES OF
PASTA SAUCES

Arrabiata – Garlic, Tomatoes, & Dried Red Chilli Peppers

 COMMON EXAMPLES OF
PASTA SAUCES

Alfredo – Butter & Parmesan Cheese

 COMMON EXAMPLES
OF PASTA SAUCES

Marinara – Tomatoes, Onion, Garlic, Dried Oregano & Olive Oil

 COMMON EXAMPLES OF
PASTA SAUCES

Carbonara – Egg, Hard Cheese , Ham &

Black Pepper
 COMMON EXAMPLES OF
PASTA SAUCES

PRIMAVERA – Vegetables, Garlic & Olive Oil

 COMMON EXAMPLES
OF PASTA SAUCES

Pesto – Garlic, Pine nuts, Dried Basil Leaves

 COMMON EXAMPLES OF
PASTA SAUCES

Bolognaise – Meat Based Sauce, alternatively called Ragu.

 NOODLED SHAPED PASTA–
SPAGHETTI NAPOLITAINE

Spaghetti- Ribbon shaped pasta

Napolitano- tomato based sauce
Classic pasta sauce made with fresh tomatoes and basil,
then tossed with spaghetti and served with freshly grated
parmesan cheese.
COVER
Joint knife, joint spoon, joint fork and pasta bowl.
ACCOMPANIMENTS
Grated parmesan cheese on Underliner and peppermill.
NOTES
• Spaghetti is the exception in terms of cover
• The fork is placed to right of the cover.
• The knife and spoon to the left of the cover.
 TUBE SHAPED PASTA-PENNE
BOLOGNAISE

Penne -penne is a type of pasta with cylinder-shaped

pieces.
Bolognaise- Bolognaise sauce is a meat-based sauce
originating from bologna, Italy.
Penne cooked with classic bolognaise sauce.

COVER
Joint knife, joint fork and pasta bowl.

ACCOMPANIMENTS
Grated cheese and peppermill.
 STUFFED PASTA-RAVIOLI A LA
CARBONARA

Ravioli -Dumpling composed of a filling sealed between

two layers of thin pasta dough.
Carbonara- Rich, creamy sauce of eggs, cheese, pork, and
black pepper.
Ravioli coated with rich creamy carbonara sauce.

COVER
Joint knife, joint fork and pasta bowl.

ACCOMPANIMENTS
Grated cheese and peppermill.
 CYLINDRICAL SHAPE PASTA-
CANELLONI FLORENTINE

Cannelloni -Cannelloni are a cylindrical type of

pasta generally served baked with a filling and
covered by a sauce.
Florentine- Rich creamy spinach based sauce.
Cannelloni cooked with spinach sauce.

COVER
Joint knife, joint fork and pasta bowl.

ACCOMPANIMENTS
Grated cheese and peppermill.
 FARINEAUX – RICE
PREPARATIONS

Rice Preparations can be served individually as a dish, or else can be

Served as a side dish to accompany a protien like Pilafs & Rissottos.
 MUSHROOM RISOTTO

• Risotto is a short grained Arborio Italian rice

dish cooked in a broth to a creamy
consistency.
• The broth can be derived from meat, fish, or
vegetables.
• Many types of risotto contain butter, wine,
and onion.
COVER
Joint spoon ,joint fork and pasta plate.

ACCOMPANIMENTS
Grated cheese and peppermill
 RIZ PILAF

Riz Pilaf is a dish in which rice is cooked in a

seasoned broth.
Depending on the local cuisine, it may also
contain meat, fish, vegetables, pasta, or dried
fruit.

COVER
Joint spoon ,joint fork and pasta plate.

ACCOMPANIMENTS
Grated cheese and peppermill
 TYPES OF BREADS

There are Different kinds of Breads can be served :

Multigrain Bread
White Bread Loaf
French Loaf
Soft Rolls
 GRAINS & VEGETABLES

The Grains & Vegetables can also be served as a form of complex

carbohydrate such as

Whole Grain Couscous

Quinoa ( in the form of salad )
Corns
Yams
Beans
Peas
 POTATO
PREPARATIONS
The types of Potato Preparations mainly accompanied as
side dish are :

Potato Lyonnaise
Potato Dauphinoise
Mashed Potatoes
Herb Roasted Potatoes
Baked Jacket Potatoes
Gnocchi
 POISSON

Poisson are soft fibred and tender flesh fish/ seafood.

Poisson can be served in the form of :

• Poached
• Grilled
• Fried
• Baked
• Shellfish
• Cold shellfish

COVERS:
Fish Fork, Fish Knife and Fish Plate.
 GRILLED HERRING

Grilled silvery coloured fresh Norwegian herring.

COVER
Fish Fork, Fish Knife, Fish Plate.

ACCOMPANIMENTS
• Mustard sauce
 DARNE DE SAUMON POCHE
CHAUDE - POCHED SALMON

Poach delicious salmon steaks or fillets.

Salmon poached in white wine/brine solution, seasoned
with fresh dill.
Poached salmon cut through the bone and served hot
with hollandaise sauce.

COVER
Fish Fork, Fish Knife, Fish Plate.

ACCOMPANIMENTS
• Hollandaise sauce
• Mousseline sauce
 FRIED - SOLE COLBERT

Sole Colbert, a classic dish served with a remarkable

lemony butter sauce with a crisp fried fish.

COVER
Fish Fork, Fish Knife, Fish Plate.

ACCOMPANIMENTS
• Lemon segment
• Beurre maître d'hôtel (Parsley Butter)
 BAKED HADDOCK

Whole haddock covered with duxelle, bread

crumbs and wine,gratinated in oven.

COVER
Fish Fork, Fish Knife, Fish Plate.

ACCOMPANIMENT
Lemon wedge
 SHELLFISH - HOMARD THERMIDOR

Lobster thermidor is a French dish consisting of

a creamy mixture of cooked lobster meat, egg
yolks, and brandy, stuffed into a lobster shell.

COVER
Fish Fork, Fish Knife, Fish Plate.

ACCOMPANIMENT
Open brown cheese crust.
 SOLE MEUNIÈRE

Sole meunière is a classic French fish dish

consisting of sole, preferably whole or fillet, that
is dredged in flour, pan fried in butter and served
with the resulting brown butter sauce, parsley
and lemon.

COVER
Fish Fork, Fish Knife, Fish Plate.

ACCOMPANIMENT
Meunière butter
 DEMI HOMARD

Hard cold lobster garnished with quarters of

hard boiled egg, tomato and lettuce.

COVER
Fish Fork, Fish Knife, Fish Plate, lobster pick,
lobster cracker on n debris plate and finger
bowl.

ACCOMPANIMENT
Mayonnaise
 ENTREE

• The literal meaning of entree is 'entrance'

and it is the first meat course on the french
classical menu.
• It is generally small well garnished dishes.
• They are usually accompanied by rich sauce
and gravy.
• Either serves hot or cold.

COVER (Depends on the Dish)

Small Fork, Small Knife and Fish/Half Plate.
Joint knife, Joint Fork and Full Plate
Steak Knife, Steak Fork and Half Plate
 STEAK AU POIVRE

• Pepper steak
• A cut of fillet to degree of doneness pepper
sauce, with potato and vegetables.

COVER
Steak Knife, Steak Fork and Half Plate.

ACCOMPANIMENT
• English and french mustard
• Asparagus with hollandaise sauce
• Chipped potato.
 POULET SAUTE CHASSEUR

Sauté chicken in rich brown sauce flavoured with

tomato and mushroom tarragon parsley etc.

Chasseur-it is simple or compound brown sauce

typically made using demi-glace or an espagnole
sauce as a base, and often
includes mushrooms and shallots.

COVER
Joint knife, Joint Fork and Full Plate

ACCOMPANIMENT
Bread rolls and butter
 SHEPHERD’S PIE

Shepherd's pie or cottage pie is a meat pie

with a crust of mashed potato.
The pie is sometimes also topped with grated
cheese.

COVER
Small Fork, Small Knife and Fish/Half Plate.

ACCOMPANIMENT
• Bread and butter
• Boiled, salted and buttered al dente
vegetables
 COTE DE PORC GRILLEE

• Grilled pork chops

• Juicy and tender loin part of pork which is
served

COVER
Joint knife, Joint Fork and Full Plate.

ACCOMPANIMENT
• English and french mustard
• Béarnaise sauce(béarnaise sauce is a sauce
made of clarified butter emulsified in egg
yolks and white wine vinegar and flavoured
with herbs)
 IRISH STEW

Irish stew is any variety of meat-and-root

vegetables stew native to Ireland.

COVER
Small Knife , Small Fork, Soup Plate and Dinner
Spoon

ACCOMPANIMENT
• Worcestershire sauce
• Pickled red cabbage
 ESCALOPE DE VEAU A L’ANGLAISE

• Escalopes of veal in english style

• Flattened cut of fillet, crumb fried in
clarified butter

COVER
Joint Knife , Joint Fork, and Full plate.

ACCOMPANIMENT
• Bread and butter
 RELEVE

• This is preferably red meat course on the menu.

• Joints of meat is served.
• These joints are normally poached ,braised pan
seared or fried and at times roasted.
• A sauce or a roast gravy with potatoes and green
vegetables are always served with this course.

COVERS:
Joint Fork, Joint Knife, Joint Plate

ACCOMPANIMENTS:
Depends on dishes
 CONTREFILET DE BOEUF ROTI A
L’ANGLAISE

Roast and boned sirloin of beef, served in

traditional english style

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• French and english mustard
• Horseradish sauce
• Yorkshire pudding
• Roast gravy
 SELLE DE MOUTON GRILLE’

Grilled saddle of mutton.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENT
Bread and butter roll.
 GIGOT D ‘AGNEAU ROTI

Roasted leg of lamb served with mint sauce.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Mint sauce
• Roast gravy
• Buttered french beans.
• Glazed carrots
• Roast potatoes.
 CUISSOT DE PORC ROTI

Roasted leg of pork served with apple sauce.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Sage and onion stuffing
• Apple sauce
• Roast gravy
 EPAULE DE VEAU FARCIE

Braised shoulder of veal stuffed with sausage

meat.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENT
Bread rolls and butter
 FURRED GAME

Roasted haunch(one leg and half saddle) of

stag or deer.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Redcurrant jelly
• Cucumberland sauce
 SORBET

• It is the INTERVAL course and taken after the releve to

provide some kind of an interval before the roast is
served.
• Sorbet is a frozen dessert made from sweetened
water with flavouring (typically fruit juice or
fruit purée wine, liqueur or, very rarely honey).
COVERS:
Proper glassware depending upon the types of
sorbet,underliner and tea spoon.

ACCOMPANIMENTS:
In this course water ice mixed castor sugar, cigar, brandy
cigarettes & liqueurs are served.
 SORBET

A brief history…….

European folklore has it that NERO, the roman emperor,

invented sorbet during the first century AD when he had
runners along the apian way pass buckets of snow, hand over
hand, from the mountains to his banquet hall, where it was
then mixed with honey and wine.
PEACH SORBET
CALVADOS SORBET
CHAMPAGNE SORBET
RASPBERRY SORBET
LEMON SORBET
GIN AND TONIC SORBET
 ROTI

• This is the heaviest course in the French classical menu

• Comprises ROAST poultry, roast game birds and roast
game animals.
• Red meat roast is also served
• When these dishes are served they are served with
their own accompanying sauce, roast gravy and
vegetables.
COVERS:
• Joint knife, joint fork, joint spoon (opt), large plate.

ACCOMPANIMENTS:
Depending upon dishes.
 POULARDE ROTI A’LA ANGLAISE

Spit roasted chicken

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Bread sauce
• Roast gravy
• Bacon rolls
• Parsley and thyme stuffing
• Game chips
• Watercress
 CANETON ROTI A’ L’ ORANGE

Pot roasted duck served with sweet sour sauce

and garnished with slices of orange.
COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Sage and onion stuffing
• Apple sauce
• Watercress
• Roast gravy
• Broccoli and potato croquettes
 DINDONNEA U ROTI

Whole roast turkey.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Bread sauce
• Roast gravy
• Cranberry sauce
• Chestnut stuffing
• Game chips
• Watercress
• Chipolatas
 FAISAN ROTI

Whole roasted pheasant served on a large

crouton, spread with liver paste.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Bread sauce
• Roast gravy
• Fried breadcrumbs
• Liver spread.
• Game chips
• Watercress
• Chipolatas
 OIE ROTI

Rich, golden roasted goose served with a lovely

pot gravy.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Apple sauce
• Roast gravy
• Fried breadcrumbs
• Sage and onion stuffing
 VENAISON ROTI

Tender flavourful roast of venison.

COVER
Joint knife , joint fork, and joint plate.

ACCOMPANIMENTS
• Cumberland sauce
• Red currant jelly
 LEGUMES

• From here onwards the menu tends to

become lighter.
• Normally all the vegetables that are served
as classical hors d’ oeuvres are served here
as well.
• Can be served as accompaniment or main
course .
COVER
Joint knife , joint fork and large plate.
 PETIT POIS AU BEURRE

Garden fresh peas tossed in butter to give a

contrasting colour to the dish.

COVER
Joint knife , joint fork, and joint plate.
 PUREE’ DE POMME(DE TERRE)

Potatoes boiled and creamed with butter and

milk.

COVER
Joint knife , joint fork, and joint plate.
 CHOUFLEUR MORNAY

Creamy and comforting, this cauliflower

Mornay recipe features a classic béchamel
sauce punched up by shredded or grated
gruyere cheese.

COVER
Joint knife , joint fork, and joint plate.
 POMMES AU FOUR

A baked potato, or jacket potato, is a potato

that has been baked for eating.
When well cooked, a baked potato has a fluffy
interior and a crisp skin.
It may be served with fillings and condiments
such as butter, cheese or sour cream.

COVER
Joint knife , joint fork, and joint plate.
 POMMES FRITTES

French fries, chips, finger chips, or french-fried

potatoes are batonnet or allumette-cut deep-
fried potatoes.

COVER
Small knife ,small fork and half plate.
 CHAMPIGNONS GRILLEES

Grilled mushrooms.

COVER
Small knife ,small fork and half plate.
 EPINARDS AU GRATIN

The delicious and flavourful recipe made with

spinach and cheese

COVER
Small knife ,small fork and half plate.
 SALADES

• French salads are an important part of the diet in

France.
• The most common is the 'salade verte', the plain
green salad, which is used most days with either
the mid-day or the evening meal.
• It is served in a separate dish either with the main
meal or after the main course.

COVERS:
Small knife and small fork, half plate.
Salades goes with respective dressing and
vinaigrette.
 SALADE VERT

Salades vert: Lettuce, watercress, Cucumber,

green pepper.

COVER
Small knife ,small fork and half plate.
 SALADE FRANCAISE

Salade francaise: lettuce tomato, egg and

vinaigrette dressing.

COVER
Small knife ,small fork and half plate.
 SALADE NICOISE

Salade Nicoise, is a salad that originated in the

french city of nice. It is traditionally made of
tomatoes, hard-boiled eggs, Nicoise olives,
anchovies, and dressed with olive oil.

COVER
Small knife ,small fork and half plate.
 SALADE DE CAROTTES

Recipe of carrot salad, a classic of Quebec

cuisine that puts colour on your plate.

Cover
Small knife ,small fork and half plate.
 SALADE LYONNAISE

Salade Lyonnaise: lettuce with bacon, croutons

and a poached egg·
Cuisine originated in Lyon region in France.

Cover
Small knife ,small fork and half plate.
 MESCLUN SALAD

• Mesclun is a salad mix of assorted small,

young salad green leaves that originated
in Provence, France.
• The traditional mix includes chervil, arugula,
leafy lettuces and endive, while the
term mesclun may also refer to a mix of many
different fresh, available baby salad greens.

Cover
Small knife ,small fork and half plate.
 BUFFET FROID

This course includes variety of cold meats and fish,

cheese and egg items together with a range and
dressings. In this course variety of cold cuts is been
served like sausages, salami, pate and terrine.

COVERS:
Small knife and small fork, half plate.

Accompaniments:
Lettuce, cherry tomatoes, boiled eggs aspic jelly.
 GALANTINE DE VOLLALE

Cold chicken coasted with a chicken flavoured

sauce then decorated and coated with aspic
jelly.

Cover
Small knife ,small fork and half plate.
 MAYONNAISE DE HOMMARD

Fresh lobster coated with a thick creamy

dressing consisting of egg yolks beaten with oil
and vinegar and seasoned.

Cover
Small knife ,small fork and half plate.
 SAUMON POCHE FROID

Cold salmon.

Cover
Small knife ,small fork and half plate.
 TERRINE DE LAPIN PRESSEE
ENVELOPPEE DANS DU PROSCUITTO

Pressed rabbit terrine wrapped in prosciutto.

Cover
Small knife ,small fork and half plate.
 RIZ SAUVAGE RISSOTO TERRINE

Wild rice risotto terrine.

Cover
Small knife ,small fork and half plate.
 GALANTINE DE DINDE

Turkey galantine.

Cover
Small knife ,small fork and half plate.
 Escalope de saumon cru aux poivre

Escalope of salmon with pepper.

Cover
Small knife ,small fork and half plate.
 ENTREMET DE SUCRE

• Entremets on a menu refers to desserts.

• This could include hot or cold sweets,
gateaux, soufflés or ice-cream.
• May be with egg or eggless.

COVERS:
Dessert knife and dessert fork, dessert spoon
and dessert plate.
 COLD – GLACE AU CHOCOLATE

Chocolate ice cream.

Cover
Underliner and dessert spoon.
 HOT – BANANE FLAMBE’E AU RHUM

Banana flamed with dark rum and served hot.

Cover
Dessert knife and dessert fork, dessert spoon
and dessert plate.
 BAKED – BAKED ALASKA

Baked stiffy beaten eggs with sugar ,shaped and

covered with icing sugar and caramelize on top in
oven.

Cover
Dessert knife and dessert fork, dessert spoon and
dessert plate.
 FRUIT – FRAISE ROYALE

Fresh cut strawberries with whipped cream.

Cover
Dessert spoon and dessert plate.
 SOUFFLES-SOUFFLE AUX AMANDES

Baked almond flavoured soufflé.

Cover
Dessert spoon and dessert plate.
 PEACHES MELBA

Peeled and stoned peaches ,put on vanilla ice

cream and topped with sweetened puree.

Cover
Dessert fork, dessert spoon and dessert plate.
 CREPE SUZETTES

Folded pancakes served with orange flavoured

sauce and flamed with brandy.

Cover
Dessert knife and dessert fork, dessert spoon
and dessert plate.
 SAVOUREUX

• A savoury as an item indicates a savoury item

served on varying shapes of toast in
tartlets(round), in barquettes (oval), in bouchees,
a quichelet etc.
• It might come as alternative to dessert or course
on its own.
• It might be on toast , on canapes on croutes or
soufflés also.

COVERS:
Small knife , small fork , small spoon(opt) and half
plate.
 ANGLES A CHEVAL

• Angel on horseback.
• Canapes .
• Oyster wrapped with bacon , cooked and
served on toast.

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 SOUFFLE AU PARMESAN

Hot cheese soufflé.

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 QUICHE LORRAINE

Flan made from unsweetened short crust pastry

filled with bacon, cheese, covered with savoury
egg custurd and baked in oven.

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 CHAMPIGNONS SUR CROUTE

Mushrooms on toast.

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 CROUTE DERBY

Spread with ham puree and garnished with

pickled walnut. .

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 WELSH RAREBIT

Welsh rarebit or Welsh rabbit is a dish made

with a savoury sauce of melted cheese and
served hot, after being poured over slices of
toasted bread.

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 BUCK’S RAREBIT

Welsh rarebit on poached eggs.

Cover
Small knife , small fork and half plate.

ACCOMPANIMENTS
Cruet set, cayenne pepper, pepper mill,
Worcestershire sauce.
 FROMAGE

• Cheese course
• Cheese is a dairy product derived from milk that is
produced in a wide range of flavours, textures, and
forms by coagulation of the milk protein .
• The ideal cheese board will combine hard, semi-
hard, soft or cream, blue and fresh cheese.
COVERS
Cheese knife, Small knife , small fork and half plate.

ACCOMPANIMENTS
Cheese crackers ,olives, dry fruits occasionally
celery .
CHEESE BOARD
 CLASSIFICATION OF CHEESE

FRESH CHEESE
•Fresh or unripened cheeses are coagulated under the action of lactic acid fermentation in
the milk instead of adding rennet.

•They are neither ripened nor fermented and contain up to 80% water, they are smooth
and mild or slightly tangy; they spoil quickly.

•This category includes cottage cheese, ricotta, mascarpone, cream cheese and quark.
•
•Fresh cheeses are mainly used in baking and desserts, plain or flavoured with vegetables,
fruits, herbs or spices.
 CHEESES

CREAM CHEESE MASCARPONE RICOTTA

 CLASSIFICATION OF CHEESE

Soft cheese
•Soft cheeses are ripened for a relatively short period of time before being drained and
turned into moulds without being pressed or cooked.

•They have a moisture content of 50% to 60% and their fat content represents 20% to 26%
of the cheese’s weight.

•They develop a soft rind that can be more or less satiny and are usually eaten with bread,
since they tend to lose a lot of flavour when heated.

•Two categories:
Surface ripened
•interior ripened
 CHEESES

MUENSTER CAMEMBERT BRIE

 CLASSIFICATION OF CHEESE

Firm and semi-firm cheeses

Semi-firm cheeses are uncooked pressed cheeses that are dense and usually pale yellow in
colour.
They include Cheddar, Reblochon, Edam, Gouda and Monterey Jack.

Firm cheeses are cheeses that have been cooked and pressed.

.Their texture is usually firm, although some hard cheeses, like Parmesan and Romano,
may have a rather granular texture.

Gruyere, Emmental, Raclette and Beaufort also are a part of that category.
 CHEESES

EMMENTHAL CHEDDAR EDAM

 CLASSIFICATION OF CHEESE

Blue-veined cheeses

•Blue-veined (or blue) cheeses are neither cooked nor pressed.

• The curd is inoculated with a species of blue-green mould, which is injected into the
cheese by means of long needles. Fermentation occurs from the inside toward the
outside.

•Those cheeses - including Roquefort, gorgonzola, stilton - have a strong and sharp,
peppery flavour and are often crumbled in texture.
 CHEESES

GORGONZOLA ROQUEFORT STILTON

 DESSERT

• This course comprises fresh fruits and nuts.

• It must be distinguished from sweet dishes
• The different examples of dessert are
• Fresh Fruit: Fresh raspberry, strawberry, blueberry etc. Apple, orange, pineapple, fresh
mango. Grapes, grapefruit, shaddock, pomello, Clementine etc.
• Nuts: Almonds, walnuts, hazelnuts, Brazilian nuts.

COVERS
, Small knife , small fork and half plate.

ACCOMPANIMENTS
Castor sugar and salt.
DESSERT
DESSERT
 BOISSON

This includes the hot beverage like tea and coffee

COVERS
Cup , saucer, tea spoon or coffee spoon.
TYPES OF COFFEE
FRENCH PRESS
 T EA
S OF
Y PE
T