17 Course French Classical

Menu
French Classical Menu
• Hors-d’oeuvre
• Potage (soup)
• Oeufs (eggs)
• Rice and Pasta (farineaux)
• Poisson (fish)
• Entrée
• Sorbet
• Releve
• Roast (roti)
Contd..
Legumes (vegetables)
Salads
Cold Buffet
Cheese (form age)
Sweet (entremets)
Savory
Fresh fruits (desserts)
Beverages
HDV
• Horsd’oeuvres-It is the first course of meal,
• This is composed of Tangy,salty,sour,Hot natured
items which helps to stimulate the apetite,
• The HDV can be meat,fish,Vegetables,Egg,shell
fish,Fruits and juices
• The HDV should have eye appeal and decorative
• The function of this course is to stimulate the
appetite by producing more saliva and other
digestive juices in our system
Contd..
• Generally HDV are divided into two major categories
A-Cold
B-Hot HDV

Cold
Hot
Simple Deluxe
contd
• HDV are served cold excluding meat balls, cheese
balls,Pakoras,Kebabs etc.it can be put into 8
compartments or 5 compartments
Cover requirements
The cutlery required is a fish knife and fish fork and
is served on a cold half plate
Oil and vinegar was also traditionally served along
with brown bread and butter
Contd..
• Salad-Dishes made up of herbs, plants,vegetables,
Egg, meats and fish served and seasoned with salt and
vinegar
Simple salad-plain salad contains green salad or salad
of cooked vegetables consisting of only one kind of
vegetables
Eg-Chopped celery with vinaigrette dressing
Beet root salad, Tomato salad.
Contd..
Compound salad-Salad could be green or cooked
vegetables consisting of more than one kind of
vegetables.
Eg- Salad American-cucumber cut into slice, previously
soaked in salted water and then rinsed and seasoned
with vinaigrette, surrounded with lettuce leaves with
slice of tomatoes and quarter of hard boiled egg.
Salad waldrof-Dices of apples bound with
mayonnaise and garnished with chopped parsley.
Contd..
The snails,prawn,lobster,oyster are also served in
cold HDV
Snails-Snails are served in a snail dish with snail fork
and snail tongs
Lobster-lobster are served in a half plate with a lobster
cracker.
Oyster-oyster are served with a oyster fork at an angle
of 45 degree and the dishes are served at soup plate
filled with ice and full plate as underliner
Contd..
• Fruits are also served as an HDV eaten with sweet
spoon and fork. Usually no accompaniments are
served although some people like castor sugar and
ground ginger
• Grapefruits-grapefruits are served with or without
skin in a cocktail cup, the fruit is cut into halves
placed in a cup and a underline and doily paper with
a tea spoon and with cherry brandy.
Hot HDV
• These are quiet popular and are generally preferred
• Like fritters(Any fruits or a mixture of food which
dipped in a batter and then deep fried.
• Bouchees-small meat pieces stuffed into puff pastry
• Brochettes-Small pieces of meat,veg,poultry pierced
through small thin rod and grilled on an open fire.
5 delux HDV
Snails-Snails shells are opened and the meat is removed,
It is cooked with butter and seasoned, the meat is ripped
back into the shell, Six snails are served in a snail dish
and a hot garlic is poured on top
Foie Gras-Foie gras is the classic first course for any
lunch, dinner supper. Menu is served in the original
container on the bed of crushed ice
Smoked Salmon-This is a sea water fish measuring about
5 to 6 feet. It is pink in colour. The fillet are paper thin
and is smoked by hanging in a room, where a ceeder
wood or saw dust is allowed to smolder the fish. served
in cold half plate with the fillet may be rolled in a fork
and unrolled on the plate.
Contd..
Oyster-Oyster is purchased alive bcoz it detoriates
Very easily. It is served in a soup plate on the bed of
crushed ice with large plate as underlines cuttlery
provided are oyster fork at an angle of 45 degree.
Caviar-It is the ROE of fish belonging to the sturgeon
family which is freshly caught. The roe then sautéed
and packed in tins or glass jar or tubes.
The best quality caviar comes from the black Caspian
sea and the fish are caught in winter when they
swim in the river. The best caviar is obtained from
Russia and persia
Contd..
• The caviar is served directly from the tin on the bed
of crushed ice cold half plate with fish knife,
teaspoons
Potage
It is the extract of meat , vegetables , Fish or poultry
in stock or water.
The function of soup is to supply immediate
requirements of the nutrients in the body.
In absence of HDV it also helps to stimulate the
appetite.
When the menu contains two soups one must be
clear and the other should be thick.
Usually soups are served piping hot but many soup
are served cold.
Contd..
• The cuttlery req is Desert spoon for clear soup.
• The cuttlery req for thick soup is a soup spoon and is
served in a soup plate with large plate a underliner.
Oeuf (Egg)
Farineaux (Rice & Pasta)
poisson
 The fishes which are used mostly in hotels are
Heel
Salmon
Trout
Turbot
Herring
Mackerel
Cover req-Hot half plate,with fish knives and fish fork
But if fish is served as main course then it is served on a large
plate,fish knife and fish fork.
Eg-Delice the sole veronique-poched fillet of sole in white wine
sauce garnished with grapes.
Entrée’
The word entrée literally means entrance, This was
intially served before the roast course,But now it is
served before the main course.
All hot HDV can be served
Cereals can also be served
Different egg preperations
Organ meats
Sausages
Italian Pasta
Cuttlery provided is small knife and small fork.Adesert
spoon is kept on side board in case the guest demands it
Contd..
• Foie de agneau Roti-Lamb liver cut into slice and
roasted.
Sorbet..
• It is the sixth course of the meal it is the rest between
the course ie main course and roti.
• It helps in digestion.
• 10 to 12 minutes are alloted
Service of sorbet-Served in a parfait glass with quarter
plate and doily paper as underliner.Ashtray are
placed at the centre,cigrettes are placed on a
underplates with doily paper and match box.
Releve’
It is the main course in english.Big joints of meat
lamb,veal,poultry etc are served with heavy
accompaniments and Garnish. The accompaniments
are vegetables and potato.
Cuttlery req-Potatoes are served at 2oclock position
whereas vegetables are served at 10oclock
position.cuttlery provided are large knife and large
fork
Eg-poulet saute Mexicane-sauted chicken with white
wine garnished with grilled capsicum, filled with
chopped mushroom and tomato.
Roti..
In this course Roasted game bird are served for eg
chicken ,pigeon,turkey,Duck ,Goose.
It is accompanied by salad served on a half moon
shaped plate.
Each dishes are accompanied by its own particular
sauce and gravy.
Service-Served on a half plate depending upon the
dishes and the cuttlery provided is a small knife and
fork..eg-Roast beef,Roast lamb,Roast turkey,Roast
mouton.
Legumes
• It is served on a cold or hot half plate depending
upon the dish.
• Veg like artichokes and asparagus are eaten with
finger so finger bowl to be placed.
Entremet
• Entremet is a sweet course eg..Hot and cold
pudding,cakes and indian sweets.
• Now a days it been merged with dessert course.
Service- served in a cold half plate and the cuttlery
provided is a dessert spoon and dessert fork.
Ice-cream served in a icecream cup with tea spoons
and underline with doily.
Savories..Bonne bouche
• It can be served on the toast usually small pieces of
breads or toast about 6mm thick brushed with
melted butter.
• Eg..Angel on horse back-poched oyster wrapped in
bacon
• Coute diane-chicken liver wrapped in steaky bacon.
Served in a half plate with small knife and small fork.
Dessert
In this course fresh fruits and dry fruits are served in a
fruit basket.
Fruits are divided into four main categories
Soft fruits-banana, papaya, grapes
Hard fruits-mango, pears and apples
Dry fruits-Walnuts,cashew nuts.
Citrus fruits-Grapefruits,oranges,Sweet lime
Service-Fruits are served in fruit basket or a half plate
cuttlery provided is fruit knife and fruit fork.
Grapes are served along with grape scissors and bowl of
fresh water to wash the grapes and finger bowl with
fresh napkin are served after the service.
Non alcoholic beverage..Tea/coffee
Beverage-any potable drink which have the qualities
of thirst quenching nourishing and refreshing effect
Any Beverage which contains less than 0.5% of
alcohol or no alcohol in it.eg
Nourishing Beverages-
Bournvita,Horlicks,Milo,Boost,Complan
Stimulating Beverages-Tea, coffee
Refreshing Beverages-Aerated Beverages, Tonic
water,Fresh lime soda
The’/coffee
• The or coffee is not a course but it is customery to
serve coffee at the end of the meal
• Coffee are served in a coffee cup with saucer and
café spoon
• Coffee cup is 75 ml
• The’ cup is 150 ml