The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
Disha NEET Physics Guide for classes 11 and 12.pdf
Courses of a Classical Menu
1. Menu
1
OBJECTIVES : -
A. SEQUENCE OF COURSES
B. FRENCH CLASSICAL MENU&
EXAMPLES
C . M E N U C O M P I L AT I O N
2. CLASSICAL MENU SEQUENCE
2
FRENCH ENGLISH HINDI
HORS D’ ŒUVRE APPETIZER
POTAGE SOUP
POISSON FISH
ENTRÉE FIRST MEAT COURSE
RELEVÉS MAIN COURSE
SORBET PAUSE BETWEEN
COURSES
RÔTI ROAST MEAT COURSE
LÉGUMES VEGETABLE COURSE
ENTREMETS SWEET COURSE
SAVOUREAUX SAVOURIES
DESSERT FRESH FRUITS & NUTS
PARIKSHIT SHARMA
3. 1. HORS D’ ŒUVRE (APPETIZER)
3
Small portions of flavorful food
Served before Lunch or Dinner
Served as a First Course
Spicy, salty & pickled in nature
Stimulates the appetite
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4. Cont.…
4
Hot or Cold
Right hand side
Consists of : -
1. Salads
2. Eggs
3. Canapés
4. Fish
5. Meats
6. Fruits
7. Classical Hors d’ œuvres
PARIKSHIT SHARMA
5. HORS D’ ŒUVRE (Salads)
5
Salads
salad is a combination of Base, Dressing &
Garnish
Vegetarian or Non Ŕ vegetarian
These are of two types Ŕ
Plain salads
Compound salads
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6. HORS D’ ŒUVRE (Salads) Cont..
6
Plain salads
Cucumber
Tomato
Compound Salads
Salade Russe Ŕ Diced mixed vegetables in mayonnaise
Salade Walderf Ŕ Diced apple, celery & walnut in mayonnaise
Caesar Salad Ŕ Romaine Lettuce with vinaigrette dressing with
garlic, croutons & grated parmesan cheese
Salade Orientale Ŕ Boiled rice, finely chopped onion, quartered
tomatoes and black olives in vinaigrette
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7. HORS D’ ŒUVRE (Eggs)
7
Can be poached or hard-boiled
Oeuf Mayonnaise Ŕ Halves of hard-boiled eggs with
mayonnaise
Oeuf Farcis Ŕ Yolk of hard-boiled egg, mixed with desired
stuffing and piped into white of egg.
Omelets
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8. HORS D’ ŒUVRE (Canapés)
8
Slices of breads with crust removed, cut into
variety of shapes , toasted or fried in oil / butter
and garnished.
Angels on Horseback Ŕ Poached oysters wrapped in bacon
Devils on Horseback Ŕ Prunes wrapped in bacon
Canapé Nina Ŕ Grilled tomato halves garnished with
mushroom heads and pickled walnuts
Canapé Diane Ŕ Chicken livers rolled in bacon and grilled,
placed on warm toasts
Welsh Rarebit Ŕ cheese sauce flavored with ale on toast &
gratinated.
PARIKSHIT SHARMA
12. HORS D’ ŒUVRE (Classical)
12
Caviar Ŕ Roe of sturgeon fish with own accompaniments
Escargots Ŕ snails served with toasted white breads and garlic
butter
Shellfish cocktail Ŕ prawns on bed of shredded lettuce, coated
with mayonnaise
Smoked Salmon Ŕ Smoked salmon (fish) served with brown
breads and segment of lemon
Jus de Tomate Ŕ tomato juice served in salt brimmed glass and
Worcestershire sauce
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13. POTAGE (SOUP)
13
Nutritional liquids
Extracted from vegetables, meat & meat bones
Second course
Served as first course if hors d’œuvre not present
Two types
Clear
Thick
Temperature types
Cold
Hot
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14. Cont..
14
If a hot soup follows a cold appetizer (Thin soup)
If a hot soup follows a hot appetizer (Thick soup)
Served piping hot
Right hand side
Soup bowl / plate with soup spoon
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15. POTAGE (Hot)
15
Petite Marmite Ŕ Chicken & beef flavored consommé
garnished with turnips, celery & carrots
Soup a L’oignon Ŕ Clear onion soup garnished with fried onions &
cheese
Consommé Celestine Ŕ Clear soup garnished with strips of
pancakes
Crème de Tomate Ŕ cream of tomato soup garnished with cream
Potage St. Germain Ŕ Green pea flavored soup
Chicken Broth Ŕ Various vegetables cooked in chicken stock
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16. POTAGE (Cold)
16
Jellied Consommé Ŕ Consommé in jelly consistency served
chilled
Gazpacho Ŕ Thick cold International Spanish soup made form
tomatoes, bell peppers, garlic & olive oil
Vichychoise Ŕ Potato & leek soup served chilled
PARIKSHIT SHARMA
17. POISSON (FISH)
17
Dishes made from fish & crustaceans
Served poached, boiled, fried, etc.
Third course
Right hand side
Served in (hot / cold) half plate with fish fork & fish
knife
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18. Cont..
18
Sole Meuniere Ŕ Shallow fried fish in butter
Sole Veronique Ŕ fillet of sole in white wine sauce and
garnished with white grapes
Poisson Bonne Femme Ŕ fillet in white wine sauce with
mushrooms
Poisson Orly Ŕ fish fillet dipped in batter and deep fried
Sole Parmentiere Ŕ poached fillet of sole on a bed of creamed
potatoes, topped with mornay sauce & gratinated
Sole Carmen Ŕ Poached fillet garnished with diamonds of red
pimentos, masked with white wine sauce
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19. ENTRÉE (FIRST MEAT COURSE)
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Entry to the first meat course
Served hot / cold
Meat / Non Ŕ meat items
Light dishes with garnish and rich sauce
Organ meats like kidneys, brain, liver, etc. are served
Small portion of meats are served
Fourth course
Right hand side
Served in a hot half plate, A.P. Knife and A.P. Fork
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20. Cont..
20
Chateaubriand Ŕ double-fillet steak grilled
Chop de Porc Grille Ŕ Pork chop grilled
Kebab Orientale Ŕ savory items cooked on a skewer
Steak Diane Ŕ Minute steak shallow fried and
flavored with onion & mushroom
Poulet Sauté Chasseur Ŕ sauté chicken in rich brown
sauce, flavored with tomato and mushroom
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21. RELEVÉS (MAIN COURSE)
21
Main course
Larger than Entrée
Butcher joints or big joints are served with heavy
accompaniments and garnish
Sauce or a roast gravy, potatoes (2 o’ clock), green
vegetables (10 o’ clock) are served
Served in hot joint plate, with joint knife, joint fork
Fifth course
Served from Right hand side
PARIKSHIT SHARMA
22. Cont..
22
Poulet Maryland Ŕ chicken breast dipped in egg, bread
crumbed and shallow fried
Poulet Sauté Hongroise Ŕ chicken sautéed with tomato
concasse and paprika
Poulet a L’Kiev Ŕ chicken breast stuffed with garlic butter,
dipped in egg and bread crumbs and deep fried, served with
tomato sauce
Bœuf Strognoff Ŕ Russian stew with capsicum, celery,
mushroom and onion, served on a bed of pilaf rice
Agneau Roti
Porc Roti
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23. SORBET (PAUSE BETWEEN COURSES)
23
Refreshment between two courses Ŕ Relevés & Rôti
A type of water ice, softer and more granular than ice
cream with Italian Meringue, flavored with
wine/spirit/champagne/liqueur or an infusion,
served in tall/champagne glass.
Helps in better digestion
10-12 minutes break allotted for service
Cigars may be served
Sorbet a la Sicilianne Ŕ Iced water with melon pulp & flavored
with champagne
Sorbet a la Americain Ŕ Iced water with orange flavor
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24. RÔTI (ROAST MEAT COURSE)
24
Main course
All types of roasted joint meats are served (Game meat)
Accompanied with own sauce & gravy & green salad
Served in hot joint plate with joint knife & joint fork
Served from right
Partridge, wild duck, woodcock, wild goose, wild turkey,
etc.
Poulet Rôti Ŕ seasoned, roasted chicken finished with bread sauce
Dinde Rôti Ŕ Roasted turkey
Canard Rôti Ŕ Roasted duck
Caneton Rôti - Roasted duckling
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25. LÉGUMES (VEGETABLE COURSE)
25
Eight course
Vegetables are served
Accompanied with sauces and butter
Served from right
Can be served as an accompaniment to the main
course
Tomates Grille Ŕ Grilled tomatoes
Pommes frites Ŕ deep fried potatoes
Petit Pois Au Buerre Ŕ Green peas tossed in butter
Pommes duchesse Ŕ Mashed potatoes with butter & cream,
thickened with egg yolks
PARIKSHIT SHARMA
26. ENTREMETS (SWEET COURSE)
26
Ninth course
Served from right
Hot / cold sweet preparations
Served in half plate with dessert spoon & dessert fork
Omelet au Rhum Ŕ Omelet flambéed with rum
Souffle Ŕ prepared from milk, sugar, egg beaten to a stiff point
and set in a refrigerator
Baked Alaska Ŕ Layers of cake arranged with layers of ice
cream topped with meringue & baked in oven
Gateaux Ananas Ŕ Pineapple cake
Glaces Ŕ Vanilla, strawberry
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27. SAVOUREAUX (SAVOURIES)
27
Tenth course
Served from right
Tartlets, fondues, fried cheeses, canapés, tidbits
Accompaniments are Cayenne pepper, peppermill,
Worcestershire sauce
Served in half plate, AP knife & AP fork
Canapé Diane
Angels on Horseback
Devils on Horseback
PARIKSHIT SHARMA
28. DESSERT (FRESH FRUITS & NUTS)
28
Served as the last course
Fresh fruits & nuts are served
Served in half plate / fruit basket with fruit knife &
fork
Nutcracker for nuts
Grape scissor, trash bowl for pips, fingerbowl with
warm water, spare serviette for wiping hands, grape
fruit spoon, knife Ŕ for grapes
Fresh grape, banana, apples
Almond, walnuts, cashew nuts
Fruit platter
PARIKSHIT SHARMA
29. Beverages
29
Generally, Coffee is served
Served after the completion of meal
Not included in courses
Demitasse cup is used to serve coffee
Brownie, biscuits & liqueur chocolates may be served
PARIKSHIT SHARMA