Sorbet

This is the seventh course of French

classical menu.
This is actually the rest course.

After serving fish and meat, this course is

been served.
It counteracts the previous dishes, and
rejuvenates the appetite for those that
are to follow.
 It is water and crushed ice slush
flavored.
 Normally in this course a glass of iced
chilled water flavored with few drops of
champagne or brandy can be served.
 This course is normally served in water Champagne Sorbet

goblet along with an under liner.

 Cigar or cigarette can also be served in
this course.
 Normally this course contains 10-15
minutes for it’s preparation and service.
Calvados Sorbet
Examples of Sorbet :
 Lemon Sorbet
 Champagne Sorbet
 Calvados Sorbet
 Peach Sorbet
 Raspberry Sorbet

Raspberry Sorbet
 Relève
 This is the main meat course on

the menu.

 Releve refers to the main roasts

or other larger joints of meat,
which would be served together
Boned and roasted sirloin of
with potatoes and vegetables. beef

 Larger than Entrée.

 Butcher joints or big joints are served
with heavy accompaniments and
garnish.
 Served in hot joint plate, with joint
knife, joint fork.
 Eighth course.

 Served from right hand side.

 Large joints of meat are carefully and Roast leg of lamb with
mint sauce
beautifully carved and served.
Some Examples of Releve:
 Boned and roasted sirloin of beef.
 Roast best end of lamb.
 Roast leg of pork with apple sauce.
 Roast leg of lamb with mint sauce.

Roast best end of lamb

 Savoureux
 Savoureux are small tid-bits of
canapé or toast or small portion of
toast with toppings on which spicy
fillings are placed.
 Alternatively, the cheese platter may
be presented with biscuits celery
stalks as probable accompaniments. Craquelins Savoureux
 Some Examples of Savoureux:
Scotch woodcock
Craquelins Savoureux

Baked apple Brie

Scotch woodcock Baked apple Brie