FRENCH CLASSICAL MENU INTRODUCTION French Classical Menu was

FRENCH CLASSICAL MENU

INTRODUCTION • French Classical Menu was established by “Chef Maitre Auguste Escoffier. ” • He was regarded as the Emperor of the World‘s Kitchens. • He was the person who gave a changing scenario to the style of service & streamlining of the menu.

SEQUENCE OF FRENCH CLASSICAL MENU. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. HORSD’OEUVRE. POTAGE. OEUFS. FARINEUX. POISSON. S ENTREÉ. SORBET. RELEVÉ. RÔTI. LÉGUMES. SALADE. BUFFET FROID. FROMAGE. ENTREMET. SAVOUREUX. DESSERT. CAFÉ.

French Name 1. Hors-d’œuvres English Name Appetizer Example Melon with port, Caviar. Consomme brunoise, crème of tomato soup 2. Potage Soup 3. Oeufs Egg Dishes Omlette espagnole, omelette aux tomates 4. Farineux Pasta & Rice Spaghetti napolitaine, ravioli, cannelloni 5. Poisson Fish 6. Entrée First Meat Dish 7. Sorbet Flavored Ice Water 8. Relevé Main Meat Dish 9. Rôti Roast Á l’Anglaise Fillet of sole Joinville Champagne sorbet Saddle of Iamb Poulet Rôti

French Name 10. Légumes 11. Salade 12. Buffet Froid English Name Vegetables Salad Cold Buffet Example Tomato farcis Russian salad Cold Lobster 13. Fromage Cheese Ricotta 14. Entremets Sweets Banana Pudding 15. Savoureux Savoury 16. Dessert Fruit 17. Beverages ----- Tartellets, Barquetts, Boucheés Welsh rarebit, Ivanhoe Tea / Coffee

• • 1 -4 th course: Starters 5 th, 6 th , 8 th - 12 th : Main course 13 th – 16 th : afters 17 th : beverages

HORS D’OEUVRE FIRST COURSE IN FRENCH CLASSICAL MENU. HORS D’OEUVRES ARE TONGUE TICKLERS SERVED INORDER TO STIMULATE THE APPETITE. HORS D’OEUVRES ARE BETTER SERVED FROM TROLLEY & TRAY. HORS D’OEUVRES ARE CLASSIFIED IN TO 2 TYPES. CLASSICAL HORS D’OEUVRE VARIES.

CLASSICAL HORSD’OEUVRE Ø CLASSICAL RECIPES ARE FOLLOWED. Ø SET COVERS WITH APPROPRIATE ACCOMPANIMENTS ARE SERVED. Ø THEY ARE SERVED PREPLATED ACCORDING TO THE PORTION WISE.

DEFINE CAVIAR • CAVIAR IS THE ROE (EGGS) OF FEMALE STURGEON FISH. • THE BEST QUALITY OF CAVIAR IS AVAILABLE IN RUSSIA & IRAN. • CAVIAR IS DIVIDED INTO 3 TYPES 1. BELUGA CAVIAR. 2. OSERTA CAVIAR. 3. SEVRUGA CAVIAR.

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

OSERTA CAVIAR • IT IS A CAVIAR WITH SMALLER GRAINS. • IT IS GOLDEN YELLOW IN COLOR & MORE OILY.

SEVRUGA CAVIAR • THIS CAVIAR IS PRODUCED BY SMALL SPECIES & THE COLOR VARIES FROM LIGHT GRAY TO DARK GRAY. • THIS IS THE CHEAPEST VARIETY OF CAVIAR.

COVER & ACCOMPANIMENT OF CAVIAR • CAVIAR KNIFE / FISH KNIFE PLACED ON THE RIGHT HAND SIDE OF THE COVER. • SERVED ON COLD FISH PLATE. • ACCOMPANIMENTS INCLUDE BLINIS (BUCK WHEAT PAN CAKE) , TOAST, BUTTER, CHOPPED SHALLOTS, CHOPPED EGG YOLK & EGG WHITE. • PORTION SIZE IS USUALLY ABOUT 30 gm.

CAVIAR KNIFE

CAVIAR SERVICE

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

PRAWN COCKTAIL

COVER & ACCOMPANIMENT OF PRAWN COCKTAIL • SERVED IN GLASS OR BOWL. • SMALL FORK & TEASPOON IS LAID ON THE TABLE OR SERVED WITH UNDERLINER WITH THE TABLEWARE AT THE SIDE. • ACCOMPANIMENTS INCLUDE LEMON SEGMENT, PEPPER MILL, CAYENNE PEPPER, BROWN BREAD & BUTTER ARE SERVED.

SAUMON FUME (SMOKED SALMON)

HÛITRES (OYSTER)

OYSTER FORK

OYSTER DISH

COVER & ACCOMPANIMENTS OF HÛITRES 1. SERVED ON OYSTER DISH ALONG WITH FINGER BOWL. 2. COVER LAID ARE SIDE PLATE WITH SIDE KNIFE, OYSTER FORK ON THE RIGHT SIDE OF THE COVER. 3. ACCOMPANIMENT INCLUDE TOBASCO SAUCE, CHILLI VINEGAR, LEMON, CAYENNE PEPPER, PEPPER MILL, BROWN BREAD & BUTTER. 4.

ESCARGOT (SNAIL)

SNAIL TONG

SNAIL FORK

SNAIL DISH

COVER & ACCOMPANIMENT OF ESCARGOT 1. SERVED ON SNAIL DISH. 2. COVER LAID ARE SIDE PLATE WITH SIDE KNIFE, SNAIL TONG ON THE LEFT & SNAIL FORK ON THE RIGHT. 3. FINGER BOWLS MAY BE OFFERED. 4. ACCOMPANIMENTS INCLUDE BROWN BREAD & BUTTER.

PATE DE FOIEGRAS • MADE FROM FATTENED GOOSE LIVER. • SOMETIMES LINED WITH BACON BARDING BEFORE FILLING IN THE MOULD.

EXAMPLES OF CLASSICAL HORS D’OEUVRE (VEG ) AVOCADO

CORN ON THE COB CORN HOLDER

COVER & ACCOMPANIMENT OF CORN ON 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 (GRILLED ASPARAGUS)

ASPARAGUS TONG

GLOBE ARTICHOKES

HORS D’OEUVRE VARIES è IT COMPRISES OF ASSORTED STARTER’S. è IT NOT AS EXZOTIC AS CLASSICAL HORS D’OEUVRE. è IT IS NOT AS EXPENSIVE AS CLASSICAL HORSD’OEUVRES. è INDIVIDUAL COMPARTMENT OF THE TRAY OR TROLLEY IS CALLED “RAVIER”. è MOSTLY IT IS SERVED AS PREPLATED.

EXAMPLE OF HORS D’OEUVRE VARIES (VEG ) COLESLAW

MARINATED MUSHROOMS

CREAMED BEETROOT

horsd’oeuvre varies (non-veg) PORK TROTTERS ¬ PORK CUT INTO JULIENNES MIXED WITH MUSTARD FLAVOURED WITH FRENCH DRESSING ALONG WITH JULIENNES OF GHERKINS , PIMENTOS & POTATOES.

POTAGE (SOUP) è IT IS THE SECOND COURSE IN THE FRENCH CLASSICAL MENU. è SOUP CAN BE CLASSIFIED AS THICK , THIN & national. è THICK SOUP IS FURTHER CLASSIFIED AS CREAM, GUMBO, PUREE, VELOUTE, BISQUE. è THIN SOUP IS CLASSIFIED AS è CONSOMME & BROTH.

THICK SOUP BISQUE D’HOMARD

CRÈME DE EPINARD & CRÈME DE TOMATE

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

THIN SOUP scotch BROTH

RUSSIAN NATIONAL SOUP BATWINIA è MADE FROM PUREE OF SPINACH , SORREL, BEETROOT &WHITE WINE WITH SMALL ICE CUBES SERVED SEPARATELY. è IT IS SERVED COLD.

ITALIAN NATIONAL SOUP MINESTRONE è VEGETABLE SOUP CONTAINING PASTA OR RICE. è VEGETABLE USED ARE PUMPKIN, CABBAGE , BROAD BEANS, RED KIDNEY BEANS, CELERY & TOMATO. è GARNISHED WITH PASTAS. è IT IS SERVED WITH THICK OIL SAUCE CALLED PESTO.

FRENCH SOUPE À L’OIGNON è FRENCH SERVED IN CONSOMMÉ CUP OR SOUP BOWL. è SERVED WITH PARMESAN CHEESE & GRILLED FLUTE. è TOPPED WITH A SLICE OF FRENCH BREAD & GRATED CHEESE.

OEUFS (EGGS) èIT IS THE THIRD COURSE IN THE FRENCH CLASSICAL MENU. èIN THIS COURSE MOSTLY DIFFERENT EGG PREPARATIONS IS BEEN SERVED.

OEUF AU CHOCOLAT PRALINE

GALETTES AUX HERBE ET NID D’ OUEFS

OEUFS BENDICTINE

OEUF EN COCOTTE

FARINEUX (PASTA) èIT IS THE FOURTH COURSE IN FRENCH CLASSICAL MENU. èTHIS COURSE INCLUDE ALL DIFFERENT TYPES OF PASTA & RICE PREPARATIONS. èPASTA IS ORIGINATED FROM ITALY. èPASTAS ARE BROADLY DIVIDED INTO 2 TYPES è FRESH PASTA. è DRY PASTA.

FUSILLI PASTA

FARFALLE (BOW SHAPE) PASTA

FETTUCCINI PASTA

PENNE PASTA

TORELLINI PASTA

RAVIOLI PASTA

SPAGHETTI PASTA

LASAGNE PASTA

MACARONI PASTA

BUCATINI PASTA

GNOCCHI PASTA

ROTELLE PASTA

CANNELLONI PASTA

OTHER TYPES OF PASTA

DIFFERENT TYPES OF PASTAS.

PASTA MAKING MACHINE

FETTUCCINI CARBONARA

FETTUCCINI PASTA WITH ALFREDO SAUCE

PENNE ARRABIATA

ARRABIATA SAUCE • IT IS THE SPICY TOMATO BASE SAUCE USUALLY USED FOR PASTA PREPARATIONS.

SPAGHETTI BOLOGNAISE

RISSOTO

POISSON (FISH) • IT IS THE 5 TH COURSE IN FRENCH CLASSICAL MENU. • POISSON MEANS FISH PREPARATION. • MOSTLY FILLET OF FISH IS USED FOR PREPARATIONS WHICH IS FREE FROM BONE & SKIN. • MOSTLY COMMONLY FISH USED ARE POMFRET, SALMON, SOLE & TROUT. • IN SHELLFISH LOBSTERS & CRAYFISH ARE USED.

MUSSELS EN BROCHETTE

GRILLED TUNA WITH WHITE BEAN SALAD

HARENG GRILLÉ (GRILLED HERRING )

SAUMON POCHE (POACHED SALMON)

SOLE MEUNIERE

ENTREÉ èIT IS THE SIXTH COURSE IN FRENCH CLASSICAL MENU. èIT IS THE FIRST MEAT COURSE SERVED IN SMALL QUANTITY WITH THE PROPER GARNISH. èUSUALLY POTATOES & VEGETABLE DISH IS NOT SERVED WITH THIS COURSE IF IT IS TO BE FOLLOWED BY MAIN COURSE.

IRISH STEW

LAMB CHOP

POULET SAUTE CHASSEUR

POULET MARYLAND

BEEF STROGNOFF

BEEF WELLINGTON

STEAK DIANE

JAMBON BOUILLI (BOILED HAM)

SORBET èIT IS THE SEVENTH COURSE IN FRENCH CLASSICAL MENU. èSORBET IS CONSIDERED AS THE REST COURSE IN FRENCH CLASSICAL MENU. èIN THIS COURSE WATER ICE MIXED WITH ITALIAN MERINGUE, CIGARETTES & LIQUEURS ARE SERVED.

SORBET AU CAFE

LEMON ALMOND SPONGE WITH STRAWBERRY SORBET

LEMON SORBET WITH BERRIES

SCOOP PEACH SORBET

RELEVÉ èIT IS THE EIGHTH COURSE IN FRENCH CLASSICAL MENU. èRELEVÉ MEANS TO RELEASE. èIT COMPRISES OF BIG JOINTS OF MEAT EITHER MAY BE GRILLED OR BRAISED. èROAST DISH CAN ALSO BE SERVED AS THE MAIN COURSE ALONG WITH PROPER

GIGOT D’AGNEAU RÔTI

BOEUF RÔTI (ROAST BEEF )

HORSERADISH SAUCE

PORC RÔTI (ROAST PORK)

APPLE SAUCE ¬APPLE SAUCE IS SERVED AS ACCOMPANIMENT FOR ROAST PORK. ¬APPLE SAUCE IS ALSO SERVED WITH ROAST DUCK & ROAST GOOSE.

MOUTON RÔTI (ROAST MUTTON)

ONION SAUCE & REDCURRANT JELLLY • ONION SAUCE IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTON & BOILED HAM. • RED CURRANT JELLY IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTON.

AGNEAU RÔTI (ROAST LAMB)

MINT SAUCE • MINT SAUCE IS SERVED AS THE ACCOMPANIMENT FOR ROAST LAMB.

RÔTI (ROAST ) è IT IS THE NINETH COURSE IN FRENCH CLASSICAL MENU. è IT MEANS ROAST PREPARATION. è ROAST PREPARATIONS ARE SERVED WITH ACCOMPANIED SAUCE & SALAD. è IN THIS COURSE ROASTED GAME BIRDS & POULTRY ARE SERVED.

POULET RÔTI (ROAST CHICKEN)

BREAD SAUCE • BREAD SAUCE IS SERVED AS THE ACCOMPANIMENT FOR ROAST CHICKEN.

CANETON RÔTI (ROAST DUCK)

DINDE RÔTI (ROAST TURKEY)

CRANBERRY SAUCE ¬CRANBERRY SAUCE IS SERVED AS THE ACCOMPANIME NTWITH ROASTED TURKEY.

OIE RÔTI (ROAST GOOSE)

LÉGUMES (VEGETABLE) èIT IS THE TENTH COURSE IN FRENCH CLASSICAL MENU. èAPART FROM VEGETABLE DISH SERVED WITH RELEVÉ OR ROAST COURSE. èIT CAN BE SERVED AS SEPARATE COURSE. èNOW A DAYS LÉGUMES ARE SERVED AS STARTERS.

POMME DE TERRE ANNA

POMME CROQUETTES

POMME DAUPHINE

VEGETABLE AU GRATIN

SALADE (SALAD) èIT IS THE ELEVENTH COURSE IN FRENCH CLASSICAL MENU. èSALADS ARE SERVED ALONG WITH HORS D’OEUVRES OR WITH THE MAIN COURSE AS ACCOMPANIMENT OR SERVED SEPARATELY.

CAESAR SALAD

NICOISE SALAD

RUSSIAN SALAD

MIMOSA

BUFFET FROID (COLD BUFFET) èIT IS THE TWELVETH COURSE IN FRENCH CLASSICAL MENU. èIN THIS COURSE VARIETY OF COLD CUTS IS BEEN SERVED LIKE SAUSAGES, SALAMI, PATE & TERRINE.

ASSORTED COLD CUTS

SAUSAGES

FROMAGE (CHEESE) èIT IS THE THIRTEENTH COURSE IN FRENCH CLASSICAL MENU. èCHEESE ARE CLASSIFIED INTO 5 TYPES –FRESH, SOFT , SEMI HARD, HARD , BLUE. èCHEESE ARE SERVED WITH VARIOUS ACCOMPANIMENTS SUCH AS CELERY, WALNUT, OLIVE , GRAPES , BREADS, CREAM

CHEESE KNIFE

RICOTTA CHEESE (FRESH)

FETA CHEESE (SOFT)

MUNSTER CHEESE

ACCOMPANIMENTS SERVED WITH SOFT CHEESE CREAM CRACKERS

WATER BISCUITS

SWEET DIGESTIVE BISCUITS

EDAM CHEESE (SEMI HARD)

PARMESAN CHEESE (HARD CHEESE)

PECORINO

DANISH BLUE & STILTON CHEESE(BLUE CHEESE)

ENTREMETS (SWEET) èIT IS THE FOURTEENTH COURSE IN FRENCH CLASSICAL MENU. èIN THIS COURSE MOSTLY SWEET DISH ARE SERVED WHICH MAY BE HOT OR COLD.

ICECREAM WITH BERRIES

STRAWBERRY PIE

DARK CHOCOLATE PUDDING

COFFEE CRÈME CARAMEL

WHITE CHOCOLATE PUDDING

CRÈME CARAMEL

RICE PUDDING

SAVOUREUX (SAVOURY) è IT IS THE FIFTEENTH COURSE IN FRENCH CLASSICAL MENU. è THIS ARE SAVOURY IN TASTE & SERVED IN LUNCH OR DINNER AS A SUBSTITUTE FOR SWEET DISH. è SAVOURY ARE DIVIDED INTO 3 TYPES ¬ SAVOURY BASED ON TOAST, CANAPE, BARQUETTE , EXZOTIC ETC. ¬ ALL SAVOURY SOUFFLE LIKE CHEESE SOUFFLE, HAM SOUFFLE

BARQUETTES

ASSORTED CANAPES

TARTLETTES

BOUCHÉES

CHOCOLATE FLAN

ANGELS ON HORSEBACK

DEVILS ON HORSEBACK

HAM & CHEESE SOUFFLE

DESSERT èIT IS THE SIXTEENTH COURSE IN FRENCH CLASSICAL MENU. èIN THIS COURSE FRESH FRUITS WITH NUTS ARE SERVED. èSOMETIMES CANNED FRUITS ARE ALSO SERVED.

FRUITS & NUTS

CAFÉ (BEVERAGE) • IT IS THE SEVENTEENTH COURSE IN FRENCH CLASSICAL MENU. • IN THIS COURSE USUALLY COFFEE & TEA IS BEEN SERVED. • EG : IRISH COFFEE, CAPPUCINO, EXPRESSO , CHINESE TEA ETC.

IRISH COFFEE

VIENNA COFFEE

CAPPUCCINO MAKING MACHINE

CAPPUCCINO

CAFÉ AU LAIT