FRENCH FRENCH CLASSICAL CLASSICAL

MENUMENU

INTRODUCTIONINTRODUCTION•French Classical Menu was French Classical Menu was established by “Chef Maitre established by “Chef Maitre Auguste Escoffier .” Auguste Escoffier .”

•He was regarded as the He was regarded as the Emperor of the World‘s Emperor of the World‘s Kitchens .Kitchens .

•He was the person who gave a He was the person who gave a changing scenario to the style changing scenario to the style of service & streamlining of of service & streamlining of the menu.the menu.

SEQUENCE OF FRENCH CLASSICAL SEQUENCE OF FRENCH CLASSICAL MENU.MENU.

HORSD’OEUVRE.HORSD’OEUVRE. POTAGE.POTAGE. OEUFS.OEUFS. FARINEUX.FARINEUX. POISSON.SPOISSON.S ENTREÉ.ENTREÉ. SORBET.SORBET. RELEVÉ.RELEVÉ. RÔTI.RÔTI. LÉGUMES.LÉGUMES. SALADE.SALADE. BUFFET FROID.BUFFET FROID. FROMAGE.FROMAGE. ENTREMET.ENTREMET. SAVOUREUX.SAVOUREUX. DESSERT.DESSERT. CAFÉ.CAFÉ.

HORS D’OEUVREHORS D’OEUVREFIRST COURSE IN FRENCH FIRST COURSE IN FRENCH

CLASSICAL MENU.CLASSICAL MENU.HORS D’OEUVRES ARE TONGUE HORS D’OEUVRES ARE TONGUE

TICKLERS SERVED INORDER TO TICKLERS SERVED INORDER TO STIMULATE THE APPETITE.STIMULATE THE APPETITE.

HORS D’OEUVRES ARE BETTER HORS D’OEUVRES ARE BETTER SERVED FROM TROLLEY & TRAY.SERVED FROM TROLLEY & TRAY.

HORS D’OEUVRES ARE CLASSIFIED HORS D’OEUVRES ARE CLASSIFIED IN TO 2 TYPES .IN TO 2 TYPES .

CLASSICAL HORS D’OEUVRE.CLASSICAL HORS D’OEUVRE.HORS D’OEUVRE VARIES .HORS D’OEUVRE VARIES .

CLASSICAL HORSD’OEUVRECLASSICAL HORSD’OEUVRE

CLASSICAL RECIPES ARE CLASSICAL RECIPES ARE FOLLOWED.FOLLOWED.

SET COVERS WITH APPROPRIATE SET COVERS WITH APPROPRIATE ACCOMPANIMENTS ARE SERVED.ACCOMPANIMENTS ARE SERVED.

THEY ARE SERVED PREPLATED THEY ARE SERVED PREPLATED

ACCORDING TO THE PORTION WISE.ACCORDING TO THE PORTION WISE.

DEFINE CAVIARDEFINE CAVIAR

• CAVIAR IS THE ROE (EGGS) OF CAVIAR IS THE ROE (EGGS) OF FEMALE STURGEON FISH .FEMALE STURGEON FISH .

• THE BEST QUALITY OF CAVIAR IS THE BEST QUALITY OF CAVIAR IS AVAILABLE IN RUSSIA & IRAN.AVAILABLE IN RUSSIA & IRAN.

• CAVIAR IS DIVIDED INTO 3 CAVIAR IS DIVIDED INTO 3 TYPESTYPES

BELUGA CAVIAR.BELUGA CAVIAR.OSERTA CAVIAR.OSERTA CAVIAR.SEVRUGA CAVIARSEVRUGA CAVIAR..

BELUGA CAVIARBELUGA CAVIAR

• IT IS THE MOST IT IS THE MOST EXPENSIVE EXPENSIVE CAVIAR CAVIAR PRODUCED BY PRODUCED BY THE LARGEST THE LARGEST SPECIES.SPECIES.

OSERTA CAVIAROSERTA CAVIAR

• IT IS A CAVIAR WITH SMALLER GRAINS.

• IT IS GOLDEN YELLOW IN COLOR & MORE OILY.

SEVRUGA CAVIARSEVRUGA CAVIAR• THIS CAVIAR IS THIS CAVIAR IS

PRODUCED BY PRODUCED BY SMALL SPECIES & SMALL SPECIES & THE COLOR VARIES THE COLOR VARIES FROM LIGHT GRAY FROM LIGHT GRAY TO DARK GRAY.TO DARK GRAY.

• THIS IS THE THIS IS THE CHEAPEST VARIETY CHEAPEST VARIETY OF CAVIAROF CAVIAR..

COVER & ACCOMPANIMENT COVER & ACCOMPANIMENT OF CAVIAROF CAVIAR

• CAVIAR KNIFE / FISH KNIFE PLACED ON CAVIAR KNIFE / FISH KNIFE PLACED ON THE RIGHT HAND SIDE OF THE COVER.THE RIGHT HAND SIDE OF THE COVER.

• SERVED ON COLD FISH PLATE.SERVED ON COLD FISH PLATE.

• ACCOMPANIMENTS INCLUDE BLINIS ACCOMPANIMENTS INCLUDE BLINIS (BUCK WHEAT PAN CAKE) ,TOAST, (BUCK WHEAT PAN CAKE) ,TOAST, BUTTER,CHOPPED SHALLOTS, BUTTER,CHOPPED SHALLOTS, CHOPPED EGG YOLK & EGG WHITE.CHOPPED EGG YOLK & EGG WHITE.

• PORTION SIZE IS USUALLY ABOUT 30 PORTION SIZE IS USUALLY ABOUT 30 gm.gm.

CAVIAR KNIFECAVIAR KNIFE

CAVIAR SERVICECAVIAR SERVICE

EXAMPLES OF CLASSICAL EXAMPLES OF CLASSICAL HORSD’OEUVRE (NON-VEG)HORSD’OEUVRE (NON-VEG)

CAVIAR CHIVES

PRAWN COCKTAIL PRAWN COCKTAIL

COVER & ACCOMPANIMENT OF PRAWN COCKTAIL

• SERVED IN GLASS OR BOWL.SERVED IN GLASS OR BOWL.

• SMALL FORK & TEASPOON IS LAID SMALL FORK & TEASPOON IS LAID ON THE TABLE OR SERVED WITH ON THE TABLE OR SERVED WITH UNDERLINER WITH THE TABLEWARE UNDERLINER WITH THE TABLEWARE AT THE SIDE .AT THE SIDE .

• ACCOMPANIMENTS INCLUDE LEMON ACCOMPANIMENTS INCLUDE LEMON SEGMENT, PEPPER MILL, CAYENNE SEGMENT, PEPPER MILL, CAYENNE PEPPER, BROWN BREAD & BUTTER PEPPER, BROWN BREAD & BUTTER ARE SERVED.ARE SERVED.

SAUMON FUME (SMOKED SAUMON FUME (SMOKED SALMON)SALMON)

HÛITRES HÛITRES (OYSTER)(OYSTER)

OYSTER FORKOYSTER FORK

OYSTER DISHOYSTER DISH

COVER & ACCOMPANIMENTS COVER & ACCOMPANIMENTS OF HÛITRESOF HÛITRES

• SERVED ON OYSTER DISH ALONG WITH FINGER BOWL.

• COVER LAID ARE SIDE PLATE WITH SIDE KNIFE, OYSTER FORK ON THE RIGHT SIDE OF THE COVER.

• ACCOMPANIMENT INCLUDE TOBASCO SAUCE, CHILLI VINEGAR, LEMON, CAYENNE PEPPER, PEPPER MILL, BROWN BREAD & BUTTER.

ESCARGOT (SNAIL)ESCARGOT (SNAIL)

SNAIL TONG

SNAIL FORK

SNAIL DISHSNAIL DISH

COVER & ACCOMPANIMENT OF COVER & ACCOMPANIMENT OF ESCARGOTESCARGOT

• SERVED ON SNAIL DISH.

• COVER LAID ARE SIDE PLATE WITH SIDE KNIFE, SNAIL TONG ON THE LEFT & SNAIL FORK ON THE RIGHT.

• FINGER BOWLS MAY BE OFFERED.

• ACCOMPANIMENTS INCLUDE BROWN BREAD & BUTTER .

PATE DE FOIEGRASPATE DE FOIEGRAS

• MADE FROM MADE FROM FATTENED FATTENED GOOSE LIVER.GOOSE LIVER.

• SOMETIMES SOMETIMES LINED WITH LINED WITH BACON BACON BARDING BARDING BEFORE FILLING BEFORE FILLING IN THE MOULD. IN THE MOULD.

EXAMPLES OF CLASSICAL HORS D’OEUVRE (VEG )

AVOCADO

CORN ON THE COBCORN ON THE COB

CORN HOLDER

COVER & ACCOMPANIMENT OF CORN COVER & ACCOMPANIMENT OF CORN ON THE COBON THE COB

• SERVED WITH SPECIAL HOLDER LIKE SMALL SWORD OR FORK.

• SOUP PLATE IS USED FOR THE SERVICE.

• FINGER BOWL MAY BE OFFERED.

• ACCOMPANIMENT INCLUDE MELTED BUTTER OR HOLLANDAISE SAUCE & PEPPER MILL.

GRILLÉ ASPERGES GRILLÉ ASPERGES (GRILLED ASPARAGUS(GRILLED ASPARAGUS))

ASPARAGUS TONGASPARAGUS TONG

GLOBE ARTICHOKESGLOBE ARTICHOKES

HORS D’OEUVRE VARIESHORS D’OEUVRE VARIESIT COMPRISES OF ASSORTED IT COMPRISES OF ASSORTED

STARTER’S.STARTER’S.IT NOT AS EXZOTIC AS CLASSICAL IT NOT AS EXZOTIC AS CLASSICAL

HORS D’OEUVRE.HORS D’OEUVRE.IT IS NOT AS EXPENSIVE AS IT IS NOT AS EXPENSIVE AS

CLASSICAL HORSD’OEUVRES.CLASSICAL HORSD’OEUVRES.INDIVIDUAL COMPARTMENT OF INDIVIDUAL COMPARTMENT OF

THE TRAY OR TROLLEY IS CALLED THE TRAY OR TROLLEY IS CALLED “RAVIER”.“RAVIER”.

MOSTLY IT IS SERVED AS MOSTLY IT IS SERVED AS PREPLATED.PREPLATED.

EXAMPLE OF HORS EXAMPLE OF HORS D’OEUVRE VARIES (VEG )D’OEUVRE VARIES (VEG )

COLESLAW

MARINATED MARINATED MUSHROOMSMUSHROOMS

CREAMED BEETROOTCREAMED BEETROOT

horsd’oeuvre varies (non-horsd’oeuvre varies (non-veg) PORK TROTTERSveg) PORK TROTTERS

PORK CUT INTO PORK CUT INTO JULIENNES JULIENNES MIXED WITH MIXED WITH MUSTARD MUSTARD FLAVOURED FLAVOURED WITH FRENCH WITH FRENCH DRESSING DRESSING ALONG WITH ALONG WITH JULIENNES OF JULIENNES OF GHERKINS ,PIMEGHERKINS ,PIMENTOS & NTOS & POTATOES . POTATOES .

POTAGE (SOUP)POTAGE (SOUP)IT IS THE SECOND COURSE IN THE IT IS THE SECOND COURSE IN THE

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.SOUP CAN BE CLASSIFIED AS THICK , SOUP CAN BE CLASSIFIED AS THICK ,

THIN & national .THIN & national .THICK SOUP IS FURTHER CLASSIFIED THICK SOUP IS FURTHER CLASSIFIED

AS AS CREAM,GUMBO,PUREE,VELOUTE,BISQCREAM,GUMBO,PUREE,VELOUTE,BISQUE .UE .

THIN SOUP IS CLASSIFIED AS THIN SOUP IS CLASSIFIED AS CONSOMME & BROTH.CONSOMME & BROTH.

THICK SOUP THICK SOUP BISQUE D’HOMARDBISQUE D’HOMARD

CRÈME DE EPINARD & CRÈME DE EPINARD & CRÈME DE TOMATECRÈME DE TOMATE

THIN SOUPTHIN SOUPCONSOMMÉ CELESTINECONSOMMÉ CELESTINE

BEEF CONSOMMÉ BEEF CONSOMMÉ GARNISHED WITH GARNISHED WITH THIN STRIPS OF THIN STRIPS OF SAVOURY PAN SAVOURY PAN CAKES ARE MADE CAKES ARE MADE BY ADDING BY ADDING PARSLEY ,CHIVES PARSLEY ,CHIVES & CHERVILS.& CHERVILS.

THIN SOUPTHIN SOUPscotch BROTHscotch BROTH

RUSSIAN NATIONAL RUSSIAN NATIONAL SOUPSOUP

BATWINIABATWINIAMADE FROM

PUREE OF SPINACH , SORREL,BEETROOT &WHITE WINE WITH SMALL ICE CUBES SERVED SEPARATELY .

IT IS SERVED COLD.

ITALIAN NATIONAL SOUP ITALIAN NATIONAL SOUP MINESTRONE MINESTRONE

VEGETABLE SOUP CONTAINING PASTA OR RICE .

VEGETABLE USED ARE PUMPKIN, CABBAGE ,BROAD BEANS,RED KIDNEY BEANS,CELERY & TOMATO.

GARNISHED WITH PASTAS.

IT IS SERVED WITH THICK OIL SAUCE CALLED PESTO.

FRENCH SOUPFRENCH SOUPSOUPE À L’OIGNONSOUPE À L’OIGNON

FRENCH SERVED IN CONSOMMÉ CUP OR SOUP BOWL .

SERVED WITH PARMESAN CHEESE & GRILLED FLUTE.

TOPPED WITH A SLICE OF FRENCH BREAD & GRATED CHEESE.

OEUFS (EGGS)OEUFS (EGGS)IT IS THE THIRD COURSE IN

THE FRENCH CLASSICAL MENU.

IN THIS COURSE MOSTLY DIFFERENT EGG PREPARATIONS IS BEEN SERVED.

OEUF AU CHOCOLAT OEUF AU CHOCOLAT PRALINEPRALINE

GALETTES AUX HERBE ET GALETTES AUX HERBE ET NID D’ OUEFSNID D’ OUEFS

OEUFS BENDICTINEOEUFS BENDICTINE

OEUF EN COCOTTEOEUF EN COCOTTE

FARINEUX (PASTA)FARINEUX (PASTA)IT IS THE FOURTH COURSE IN

FRENCH CLASSICAL MENU.THIS COURSE INCLUDE ALL

DIFFERENT TYPES OF PASTA & RICE PREPARATIONS.

PASTA IS ORIGINATED FROM ITALY.

PASTAS ARE BROADLY DIVIDED INTO 2 TYPES

FRESH PASTA. DRY PASTA.

FUSILLI PASTAFUSILLI PASTA

FARFALLE (BOW SHAPE) FARFALLE (BOW SHAPE) PASTAPASTA

FETTUCCINI PASTAFETTUCCINI PASTA

PENNE PASTAPENNE PASTA

TORELLINI PASTATORELLINI PASTA

RAVIOLI PASTARAVIOLI PASTA

SPAGHETTI PASTASPAGHETTI PASTA

LASAGNE PASTALASAGNE PASTA

MACARONI PASTAMACARONI PASTA

BUCATINI PASTABUCATINI PASTA

GNOCCHI PASTAGNOCCHI PASTA

ROTELLE PASTAROTELLE PASTA

CANNELLONI PASTACANNELLONI PASTA

OTHER TYPES OF PASTAOTHER TYPES OF PASTA

DIFFERENT TYPES OF DIFFERENT TYPES OF PASTASPASTAS..

PASTA MAKING MACHINEPASTA MAKING MACHINE

FETTUCCINI CARBONARAFETTUCCINI CARBONARA

EE

FETTUCCINI PASTA ALFREDO FETTUCCINI PASTA ALFREDO SAUCESAUCE

WITH ALFREDO SAUCEWITH ALFREDO SAUCE

PENNE ARRABIATAPENNE ARRABIATA

ARRABIATA SAUCEARRABIATA SAUCE• IT IS THE IT IS THE

SPICY SPICY TOMATO BASE TOMATO BASE SAUCE SAUCE USUALLY USUALLY USED FOR USED FOR PASTA PASTA PREPARATIONPREPARATIONS .S .

SPAGHETTI BOLOGNAISESPAGHETTI BOLOGNAISE

RISSOTORISSOTO

POISSON (FISH)POISSON (FISH)• IT IS THE 5IT IS THE 5THTH COURSE IN FRENCH COURSE IN FRENCH

CLASSICAL MENU.CLASSICAL MENU.• POISSON MEANS FISH PREPARATION. POISSON MEANS FISH PREPARATION. • MOSTLY FILLET OF FISH IS USED FOR MOSTLY FILLET OF FISH IS USED FOR

PREPARATIONS WHICH IS FREE PREPARATIONS WHICH IS FREE FROM BONE & SKIN.FROM BONE & SKIN.

• MOSTLY COMMONLY FISH USED ARE MOSTLY COMMONLY FISH USED ARE POMFRET, SALMON,SOLE & TROUT.POMFRET, SALMON,SOLE & TROUT.

• IN SHELLFISH LOBSTERS & CRAYFISH IN SHELLFISH LOBSTERS & CRAYFISH ARE USED.ARE USED.

MUSSELS EN BROCHETTEMUSSELS EN BROCHETTE

GRILLED TUNA WITH GRILLED TUNA WITH WHITE BEAN SALADWHITE BEAN SALAD

HARENG GRILLÉ HARENG GRILLÉ (GRILLED HERRING )(GRILLED HERRING )

SAUMON POCHE SAUMON POCHE (POACHED SALMON)(POACHED SALMON)

SOLE MEUNIERESOLE MEUNIERE

ENTREÉENTREÉIT IS THE SIXTH COURSE IN IT IS THE SIXTH COURSE IN

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.

IT IS THE FIRST MEAT COURSE IT IS THE FIRST MEAT COURSE SERVED IN SMALL QUANTITY WITH SERVED IN SMALL QUANTITY WITH THE PROPER GARNISH .THE PROPER GARNISH .

USUALLY POTATOES & VEGETABLE USUALLY POTATOES & VEGETABLE DISH IS NOT SERVED WITH THIS DISH IS NOT SERVED WITH THIS COURSE IF IT IS TO BE FOLLOWED COURSE IF IT IS TO BE FOLLOWED BY MAIN COURSE.BY MAIN COURSE.

IRISH STEWIRISH STEW

LAMB CHOPLAMB CHOP

POULET SAUTE POULET SAUTE CHASSEURCHASSEUR

POULET MARYLANDPOULET MARYLAND

BEEF STROGNOFFBEEF STROGNOFF

BEEF WELLINGTONBEEF WELLINGTON

STEAK DIANESTEAK DIANE

JAMBON BOUILLI JAMBON BOUILLI (BOILED HAM)(BOILED HAM)

SORBET SORBET IT IS THE SEVENTH COURSE IN IT IS THE SEVENTH COURSE IN

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.SORBET IS CONSIDERED AS SORBET IS CONSIDERED AS

THE REST COURSE IN FRENCH THE REST COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU.

IN THIS COURSE WATER ICE IN THIS COURSE WATER ICE MIXED WITH ITALIAN MIXED WITH ITALIAN MERINGUE, CIGARETTES & MERINGUE, CIGARETTES & LIQUEURS ARE SERVED.LIQUEURS ARE SERVED.

SORBET AU CAFESORBET AU CAFE

LEMON ALMOND SPONGE LEMON ALMOND SPONGE WITH STRAWBERRY WITH STRAWBERRY

SORBETSORBET

LEMON SORBET WITH LEMON SORBET WITH BERRIESBERRIES

SCOOP PEACH SCOOP PEACH SORBETSORBET

RELEVÉRELEVÉ IT IS THE EIGHTH COURSE IN IT IS THE EIGHTH COURSE IN

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.RELEVÉ MEANS TO RELEASE.RELEVÉ MEANS TO RELEASE.IT COMPRISES OF BIG JOINTS OF IT COMPRISES OF BIG JOINTS OF

MEAT EITHER MAY BE GRILLED MEAT EITHER MAY BE GRILLED OR BRAISED. OR BRAISED.

ROAST DISH CAN ALSO BE ROAST DISH CAN ALSO BE SERVED AS THE MAIN COURSE SERVED AS THE MAIN COURSE ALONG WITH PROPER ALONG WITH PROPER ACCOMPANIMENTACCOMPANIMENT.

GIGOT D’AGNEAU RÔTIGIGOT D’AGNEAU RÔTI

BOEUF RÔTI BOEUF RÔTI (ROAST BEEF )(ROAST BEEF )

HORSERADISH SAUCEHORSERADISH SAUCE

PORC RÔTI PORC RÔTI (ROAST PORK) (ROAST PORK)

APPLE SAUCEAPPLE SAUCE

APPLE SAUCE IS APPLE SAUCE IS SERVED AS SERVED AS ACCOMPANIMENT ACCOMPANIMENT FOR ROAST PORK.FOR ROAST PORK.

APPLE SAUCE IS APPLE SAUCE IS ALSO SERVED ALSO SERVED WITH ROAST WITH ROAST DUCK & ROAST DUCK & ROAST GOOSE.GOOSE.

MOUTON RÔTI MOUTON RÔTI (ROAST MUTTON)(ROAST MUTTON)

ONION SAUCE & ONION SAUCE & REDCURRANT JELLLYREDCURRANT JELLLY

• ONION SAUCE IS SERVED AS THE ONION SAUCE IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTON & BOILED ACCOMPANIMENT FOR ROAST MUTTON & BOILED HAM.HAM.

• RED CURRANT JELLY IS SERVED AS THE RED CURRANT JELLY IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTONACCOMPANIMENT FOR ROAST MUTTON..

AGNEAU RÔTI AGNEAU RÔTI (ROAST LAMB) (ROAST LAMB)

MINT SAUCEMINT SAUCE

• MINT SAUCE MINT SAUCE IS SERVED AS IS SERVED AS THE THE ACCOMPANIMACCOMPANIMENT FOR ENT FOR ROAST LAMB .ROAST LAMB .

RÔTI (ROAST )RÔTI (ROAST )IT IS THE NINETH COURSE IN IT IS THE NINETH COURSE IN

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.IT MEANS ROAST PREPARATION.IT MEANS ROAST PREPARATION.ROAST PREPARATIONS ARE ROAST PREPARATIONS ARE

SERVED WITH ACCOMPANIED SERVED WITH ACCOMPANIED SAUCE & SALAD.SAUCE & SALAD.

IN THIS COURSE ROASTED GAME IN THIS COURSE ROASTED GAME BIRDS & POULTRY ARE SERVED.BIRDS & POULTRY ARE SERVED.

POULET RÔTI POULET RÔTI (ROAST CHICKEN)(ROAST CHICKEN)

BREAD SAUCEBREAD SAUCE

• BREAD SAUCE BREAD SAUCE IS SERVED AS IS SERVED AS THE THE ACCOMPANIMEACCOMPANIMENT FOR ROAST NT FOR ROAST CHICKEN .CHICKEN .

CANETON RÔTI CANETON RÔTI (ROAST DUCK) (ROAST DUCK)

DINDE RÔTI DINDE RÔTI (ROAST TURKEY) (ROAST TURKEY)

CRANBERRY SAUCECRANBERRY SAUCE

CRANBERRY CRANBERRY SAUCE IS SAUCE IS SERVED AS SERVED AS THE THE ACCOMPANIMEACCOMPANIMENTWITH NTWITH ROASTED ROASTED TURKEY .TURKEY .

OIE RÔTI OIE RÔTI (ROAST GOOSE)(ROAST GOOSE)

LÉGUMES (VEGETABLE)LÉGUMES (VEGETABLE)IT IS THE TENTH COURSE IN IT IS THE TENTH COURSE IN

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.APART FROM VEGETABLE APART FROM VEGETABLE

DISH SERVED WITH RELEVÉ DISH SERVED WITH RELEVÉ OR ROAST COURSE.OR ROAST COURSE.

IT CAN BE SERVED AS IT CAN BE SERVED AS SEPARATE COURSE.SEPARATE COURSE.

NOW A DAYS LÉGUMES ARE NOW A DAYS LÉGUMES ARE SERVED AS STARTERS.SERVED AS STARTERS.

POMME DE TERRE POMME DE TERRE ANNAANNA

POMME CROQUETTESPOMME CROQUETTES

POMME DAUPHINEPOMME DAUPHINE

VEGETABLE AU GRATINVEGETABLE AU GRATIN

SALADE (SALAD)SALADE (SALAD)IT IS THE ELEVENTH COURSE IT IS THE ELEVENTH COURSE

IN FRENCH CLASSICAL MENU.IN FRENCH CLASSICAL MENU.

SALADS ARE SERVED ALONG SALADS ARE SERVED ALONG WITH HORS D’OEUVRES OR WITH HORS D’OEUVRES OR WITH THE MAIN COURSE AS WITH THE MAIN COURSE AS ACCOMPANIMENT OR SERVED ACCOMPANIMENT OR SERVED SEPARATELY.SEPARATELY.

CAESAR SALADCAESAR SALAD

NICOISE SALADNICOISE SALAD

RUSSIAN SALADRUSSIAN SALAD

MIMOSAMIMOSA

BUFFET FROID (COLD BUFFET FROID (COLD BUFFET)BUFFET)

IT IS THE TWELVETH COURSE IT IS THE TWELVETH COURSE IN FRENCH CLASSICAL MENU.IN FRENCH CLASSICAL MENU.

IN THIS COURSE VARIETY OF IN THIS COURSE VARIETY OF COLD CUTS IS BEEN SERVED COLD CUTS IS BEEN SERVED LIKE SAUSAGES, SALAMI, LIKE SAUSAGES, SALAMI, PATE & TERRINE. PATE & TERRINE.

ASSORTED COLD CUTSASSORTED COLD CUTS

SAUSAGESSAUSAGES

FROMAGE (CHEESE)FROMAGE (CHEESE)IT IS THE THIRTEENTH COURSE IN IT IS THE THIRTEENTH COURSE IN

FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.CHEESE ARE CLASSIFIED INTO 5 CHEESE ARE CLASSIFIED INTO 5

TYPES –FRESH,SOFT ,SEMI TYPES –FRESH,SOFT ,SEMI HARD,HARD ,BLUE.HARD,HARD ,BLUE.

CHEESE ARE SERVED WITH CHEESE ARE SERVED WITH VARIOUS ACCOMPANIMENTS VARIOUS ACCOMPANIMENTS SUCH AS SUCH AS CELERY,WALNUT,OLIVE ,GRAPES ,CELERY,WALNUT,OLIVE ,GRAPES ,BREADS, CREAM CRACKERS, BREADS, CREAM CRACKERS, WATER BISCUITS ETC.WATER BISCUITS ETC.

CHEESE KNIFECHEESE KNIFE

RICOTTA CHEESE (FRESH)RICOTTA CHEESE (FRESH)

FETA CHEESE FETA CHEESE (SOFT) (SOFT)

MUNSTER CHEESEMUNSTER CHEESE

ACCOMPANIMENTS ACCOMPANIMENTS SERVED WITH SOFT SERVED WITH SOFT

CHEESECHEESE

CREAM CRACKERSCREAM CRACKERS

WATER BISCUITSWATER BISCUITS

SWEET DIGESTIVE SWEET DIGESTIVE BISCUITSBISCUITS

EDAM CHEESE EDAM CHEESE (SEMI HARD) (SEMI HARD)

PARMESAN CHEESE PARMESAN CHEESE (HARD CHEESE)(HARD CHEESE)

PECORINOPECORINO

DANISH BLUE & STILTON DANISH BLUE & STILTON CHEESE(BLUE CHEESE)CHEESE(BLUE CHEESE)

ENTREMETS ENTREMETS (SWEET)(SWEET)

IT IS THE FOURTEENTH IT IS THE FOURTEENTH COURSE IN FRENCH COURSE IN FRENCH CLASSICAL MENU.CLASSICAL MENU.

IN THIS COURSE MOSTLY IN THIS COURSE MOSTLY SWEET DISH ARE SERVED SWEET DISH ARE SERVED WHICH MAY BE HOT OR COLD WHICH MAY BE HOT OR COLD ..

ICECREAM WITH ICECREAM WITH BERRIESBERRIES

STRAWBERRY PIESTRAWBERRY PIE

DARK CHOCOLATE DARK CHOCOLATE PUDDINGPUDDING

COFFEE CRÈME CARAMELCOFFEE CRÈME CARAMEL

WHITE CHOCOLATE WHITE CHOCOLATE PUDDINGPUDDING

CRÈME CARAMELCRÈME CARAMEL

RICE PUDDINGRICE PUDDING

SAVOUREUX SAVOUREUX (SAVOURY)(SAVOURY)

IT IS THE FIFTEENTH COURSE IN IT IS THE FIFTEENTH COURSE IN FRENCH CLASSICAL MENU.FRENCH CLASSICAL MENU.

THIS ARE SAVOURY IN TASTE & THIS ARE SAVOURY IN TASTE & SERVED IN LUNCH OR DINNER AS A SERVED IN LUNCH OR DINNER AS A SUBSTITUTE FOR SWEET DISH.SUBSTITUTE FOR SWEET DISH.

SAVOURY ARE DIVIDED INTO 3 TYPESSAVOURY ARE DIVIDED INTO 3 TYPES SAVOURY BASED ON TOAST, SAVOURY BASED ON TOAST,

CANAPE,BARQUETTE , EXZOTIC ETC.CANAPE,BARQUETTE , EXZOTIC ETC. ALL SAVOURY SOUFFLE LIKE CHEESE ALL SAVOURY SOUFFLE LIKE CHEESE

SOUFFLE,HAM SOUFFLE ,AVACADO SOUFFLE,HAM SOUFFLE ,AVACADO SOUFFLE ETC .SOUFFLE ETC .

SAVOURY WITH STUFFED SAVOURY WITH STUFFED OMELETTES.OMELETTES.

BARQUETTESBARQUETTES

ASSORTED CANAPESASSORTED CANAPES

TARTLETTESTARTLETTES

BOUCHÉESBOUCHÉES

CHOCOLATE FLANCHOCOLATE FLAN

ANGELS ON HORSEBACKANGELS ON HORSEBACK

DEVILS ON HORSEBACKDEVILS ON HORSEBACK

HAM & CHEESE SOUFFLEHAM & CHEESE SOUFFLE

DESSERTDESSERT

IT IS THE SIXTEENTH COURSE IT IS THE SIXTEENTH COURSE IN FRENCH CLASSICAL MENU.IN FRENCH CLASSICAL MENU.

IN THIS COURSE FRESH IN THIS COURSE FRESH FRUITS WITH NUTS ARE FRUITS WITH NUTS ARE SERVED .SERVED .

SOMETIMES CANNED FRUITS SOMETIMES CANNED FRUITS ARE ALSO SERVED.ARE ALSO SERVED.

FRUITS & NUTSFRUITS & NUTS

CAFÉ (BEVERAGE)CAFÉ (BEVERAGE)• IT IS THE SEVENTEENTH COURSE IT IS THE SEVENTEENTH COURSE

IN FRENCH CLASSICAL MENU.IN FRENCH CLASSICAL MENU.

• IN THIS COURSE USUALLY IN THIS COURSE USUALLY COFFEE & TEA IS BEEN SERVED.COFFEE & TEA IS BEEN SERVED.

• EG :IRISH EG :IRISH COFFEE,CAPPUCINO,EXPRESSO ,COFFEE,CAPPUCINO,EXPRESSO ,CHINESE TEA ETC.CHINESE TEA ETC.

IRISH COFFEEIRISH COFFEE

VIENNA COFFEEVIENNA COFFEE

CAPPUCCINO MAKING CAPPUCCINO MAKING MACHINEMACHINE

CAPPUCCINOCAPPUCCINO

CAFÉ AU LAITCAFÉ AU LAIT