17 Course French Classical Menu
-
Upload
joshua-fernandes -
Category
Documents
-
view
920 -
download
25
Transcript of 17 Course French Classical Menu
17 COURSE FRENCH CLASSICAL MENU
Course 1Hors d'oeuvre (appetizer)
Course 2Potage (soup)
3
Course 3Oeufs (eggs)
4
Course 4Farineaux (rice & pasta)
5
Course 5Poisson (fish)
6
Course 6Entrée (entry of 1st meat course)
Course 7Sorbet (flavoured water)
8
Course 8Reléve (meat course)
9\
Course 9Rôti (roast)
10
Course 10Légumes (vegetables)
11
Course 11Salades (salad)
12
Course 12Buffet Froid (cold buffet)
13
Course 13Entremet de sûcre (sweets)
14
Course 14Savoureaux (savoury)
15
Course 15Fromage (cheese)
Course 16Desserts (fresh fruits & nuts)
7
Course 17Cafe (coffee)
HORS D’OEUVRE
THE TERM IS ACCEPTED AS A MEANING OF VARIETY OR WELL SEASONED FOOD STUFF
SPICY OR TANGY TO STIMULATE THE APPETIT.
CAN INCLUDE VARIETY OF SALADS,SEA FOOD ETC.
EXAMPLE:- POTATO SALAD HAM&CHIPOLATA SALAD
RUSSIAN SALAD HARENG BETTERAVE SALAD
SMOKED SALMON
POTAGE
TWO SOUPS ARE GENERALLY PROVIDED ON THE MENU ONE BEING THE CLEAR SOUP(CONSOMME) AND THE OTHER A THICK SOUP(CREME,VELOUTE,PUREE)
ALTHOUGH IT MUST BE NOTED THAT THE CLEAR SOUP IS ALWAYS PLACED FIRST ON THE MENU
EXAMPLES:- TORTUE CLAIRECONSOMME JUILENNE
CONSOMME CELESTINEBISQUE D HOMARD
CREME DE TOMATOES
OEUFS
EGG DISHES HAVE A LARGE VARIETIES
EXAMPLES OF EGG DISHES ARE:-
OMELLETTE ESPAGNOLE:- FLAT OMELETTE WITH ONIONS,PEPPERS AND TOMATOEs
OMELETTE AUX CHAMPIGNONS:-MUSHROOM OMELETTE
OMELETTE AUX TOMATES:-TOMATO OMELETTE
OEUF BROUILLE AU LARD:- SCRAMBLED EGG WITH BACON
OEUF POCHE FLORENTINE:- POACHED EGG ON A BED OF SPINACH COATED WITH CHEESE SAUCE&GRATINATED
FARINEUX
INCLUDE ALL PASTAS SUCH AS SPAGHETTI,MACARONI,NOUILLES,RAVIOLI
IT INCLUDES SOME RICE DISHES ALSO ACCOMPANIMENTS FOR MOST OF THE
DISHES INCLUDE GRATED PARMESAN CHEESE
SOMETIMES PAMESAN IS NOW SHAVED FROM THE PIECE RATHER THAN BEING GRATED
EXAMPLES:- SPAGHETTI NAPOLITINERAVIOLI
CANNELLONILASAGNA MUTTON
SPAGHETTI BOLOGNAISE
POISSON
INCLUDES FISH DISHES,BOTH HOT OR COLD AS SUCH.
EXAMPLES:- POACHED SALMONPOACHED TROUT
POACHED TURBOUTWHITE BAIT
SOLELOBSTERCRAYFISF
DUBLIN BAY PRAWNS
FISH IS SOFT-FIBRED AND TENDER MEAT WHICH IS EASILY DIGESTED AND HELPS TO PREPARE THE APPETITE FOR THE HEAVIER COURSES TO COME
ENTREE
ENTRY OF FIRST MEAT DISH GENERALLY SMALL.WELL GARNISHED DISHES
COMES FROM THE KITCHEN READY TO SERVE ACCOMPANIED BY VERY RICH GRAVY OR
SAUCE WHEN RELEVE FOOLLOW ENTREE THEN
POTATOES AND VEGETABLES ARE NOT SERVED WITH THE LATTER.IF HOWEVER A RELEVE DOES NOT FOLLOW THE ENTREE THEY WOULD BE SERVED WITH THE DISH
EXAMPLES:- POULET SAUTE CHASSEURSUPREME DE VOLAILLE SUR CLOCHE
KEBAB ORIENTALESTEAK DIANE
CHATEAUBRIAND
SORBET
TRADITIONALLY SORBETS WERE SERVED TO GIVE A PAUSE WITHIN A MEAL,ALLOWING THE PALATE TO BE REFRESHED
THE SORBET IS A WATER ICE PLUS ITALIAN MERINGUE FLAVOURED WITH A CHAMPAGNE OR A LIQUER.IT SHOULD BE PIPED INTO A CHAMPAGNE GLASS WHICH SHOULD THEN BE SERVED ON AN UNDER PLATE WITH A TEASPOON
SOMETIMES CUBAN CIGARS ALONG WITH THE FIRST SPEECH
EXAMPLES:- SORBET AU CHAMPAGNESORBET AU CITRONSORBET A L’ORANGESORBET AU CASSISRUSSIAN CIGARS
RELEVE
REFERS MAINLY TO ROASTS NORMALLU 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
EXAMPLES:- SADDLE OF MUTTONBARON OF BEEFBONED SIRLOINBRAISED HAM
CARRE D AGNEAU ROTIGIGOT D AGNEAU ROTI SAUCE MENTHE
ROTI
ROAST ALWAYS CONTAIN ROAST GAME OR POULTRY
EACH DISH IS ACCOMPANIED BY ITS OWN PARTICULAR SAUCE AND GRAVY,WITH A GREEN SALAD SERVED SEPARATELY ON A CRESCENT SHAPED DISH
INDIAN TRADITION ALLOWS MINT SAUCE&LIME WEDGES AS AN ACCOMPAINMENT FOR ROAST ITEMS
EXAMPLES:-OIE ROTI,PUREE DE POMMES; ROAST
GOOSE WITH APPLE SAUCEFAISON ROTI: ROAST PHEASANT
SERVED EITHBREAD CRUMBSPOULET ROTI: ROAST
GRAVY&PARSLEY&THYMESVENAISON: ROAST VENISONAGNEAU ROTI: ROAST LAMB WITH
MINT SAUCE OR REDCURRANT JELLY
LEGUMES
AT THIS STAGE THE BALANCE OF THE COURSES IS GRADUALLY RETURNIG FROM HEAVY TO LIGHT
NOW WE HAVE A VEGETABLE DISH SERVED ONLY WITH ITS ACCOMPANYING SAUCE
EXAMPLES:- ARTICHOKESASPARAGUS
CORN ON THE COBPUREE DE POMMESPOMMES SAUTESPOMMES FRITES
SALADE
SALADS CAN BE OF TWO TYPES
SINGLE SALAD
COMPOUND SALAD
EXAMPLES:- SALAD FRANCAISESALAD VERT
BEET ROOT SALADTOMATO MOARELLASALAD ORIENTELE
BUFFET FROID
ALL COLD MEAT CUTS&COLD MEAT ITEMS COME UNDER THIS COURSE
FROID MEANS COLD SO ALL THE ITEMS WHICH COMES UNDER THIS COURSE ARE COLD CUTS
INCLUDES A VARIETY OF COLD MEATS,FISF,CHEESE&EGG ITEMS TOGETHER WITH A VARIETY OF SALADS&DRESSING
EXAMPLES:- POULET ROTICANETON ROTI
MATONNAISE D’HOMMARDGALANTINE DE VOLAILLEHOMMARD MAYONNAISE
ENTREMENTS DE SUCRE
INCLUDES MOSTLY SWEETS,PUDDINGS,MOUSSES&GATEAUX
IT MAY BE SERVED COLD OR HOT
MOST SWEETS ARE GENERALLY SERVED ON SWEET PLATES OR ARE PRE-PLATED
EXAMPLES:- SOUFFLESCREPESCOUPES
BABA AU RHUMCREPE SUETTE
FROMAGE
INCLUDES A RANGEOF CHEESES&VARIOUS ACCOMPANIMENTS
EXAMPLE: SALT,PEPPER&MUSTARD BUTTER CELERY STICK RADISH CASTOR SUGAR FOR CREAM CHEESES ASSORTED BISCUITS
EXAMPLES:- MOZARELLARICOTTA
BEL PAESEBRIE
CAMEMBERTFETA
CHEDDARCHESHIRE
DERBYEDAM
PARMESAN
SAVOUREAUX
ALWAYS SERVED HOT
THESE ARE SAVOURY ITEMS
INCLUDES SAVOURY SOUFFLES,QUINCHES&FRITTERS
THESE MAY BE IN FORM OF HOT CANAPES SUC AS WELSH RAREBIT OR OTHER ITEMS ON TOAST
EXAMPLES:- WELSH RAREBITCANAPE DIANE
CHAMPIGNONS SUR CROUTEQUINCH LORRAINE
DESSERTS
ALL FORMS OF FRESH FRUITS AND NUTS MAY BE SERVED ACCOMPAINED BY CASTOR SUGAR AND SALT
IT MAY BE STEWED FRUITS,FRESH OR NUTS
EXAMPLES:- POMMESBANANEANANASCERISESPOUIREORANGEFRAISES
BEVERAGES
IT MAY BE SERVED HOT OR COLD
MAY BE ALCOHOLIC OR NON-ALCOHOLIC
VARIETIES OF BECERAGES ARE SERVED UNDER THIS COURSE
EXAMPLES:- cafeCappuccino
Earl greyOrange pekoe
BreezerAerated drinks etc.