FRENCH CLASSICAL MENU

Georges Auguste Escoffier

 FRENCH ENGLISH
1.Hors-d oeuvre Appetizer
2. Potage Soup
3. Oeuf Egg
4. Farineaux Pasta or Rice
5. Poisson Fish
6. Entrée 1st Meat Course/ Entrée
7. Sorbet Sorbet/ Rest Course
8. Releve 2ND Meat Course/ Joints
9. Rôti Roast
10. Legumes Vegetables
11. Salad Salad
12. Buffet Froid Cold buffet
13. Entremets Sweets
14. Savoureux Savory
15. Fromage Cheese
16. Dessert Cut Fruits & Nuts
17. Boissons Beverage
 FRENCH ENGLISH
1.Hors-d oeuvre Appetizer
2. Potage Soup

3. Oeuf Egg

4. Farineaux Pasta or Rice

5. Poisson Fish

6. Entrée Entree

7. Sorbet Sorbet

8. Releve Joints

9. Rôti Roast

10. Legumes Vegetables

11. Entremets Sweets

12. Savoureux Savory

13. Dessert Cut Fruits & Nuts

 FRENCH ENGLISH
1.Hors-d oeuvre Appetizer

2. Potage Soup

3. Poisson Fish

4. Entrée Entree

5. Sorbet Sorbet

6. Releve Joints

7. Rôti Roast

8. Legumes Vegetables

9. Entremets Sweets

10. Savoureux Savory

11. Dessert Cut Fruits & Nuts

 MENU COMPOSITION
• Well balanced meal ensures guest is not left with feeling
of overeating.
• Other wise various constituents of a meal, individually
excellent will make an indigestible meal.
• Gastronomic experience has led to an expected order of
courses in a meal.
• From appetite stimulators to light meat course to a main
course to desserts/fruits/cheese, end with coffee or tea
 1.HORS D’OEUVRE(STARTER)

• Aimed to stimulate appetite

• Composed of tangy and salty dishes
• Small portion sizes, to set off the palate
CHILLED
OYSTERS
SNAILS
 CAVIAR

Caviar served with blinis(Wheat Pancake-Russia), butter,

lemon wedges, sieved egg whites and yolks, chopped
shallots(small onions) and parsley
 2.POTAGE(SOUP)

 Two types – clear (consommé) and thick (cream, velouté or

puree).

 Clear soups usually listed first.

 Bortsch, Ox tail, French onion, Clam chowder , Mulligatawny,

Gazpacho.
Consomme Celestine – garnished with strips of savoury
pancakes
 Consomme Julienne – garnished with strips of
root vegetables
Bortsch – duck flavored consommé
Petite marmite – Beef and chicken flavored consommé
 CLEAR ONION
CLEAR
SOUP
(CONSOMMÉ)
 3.OEUF( EGG DISHES)

Boiled eggs are not offered in this course.

4.FARINEUX (PASTA AND RICE DISH)
 5.POISSON (FISH)
• Normally
poached/steamed/baked fish.

• Served with appropriate sauce

and boiled vegetables.
SMOKED SALMON
fish shallow fried in butter
FRIED FISH WITH TARTER SAUCE
BAKED , STUFFED LOBSTER
 6.ENTREE
• The first of the meat course in the sequence.

• Very small and light.

• , Carpaccio (a dish of raw meat such

as beef, veal, venison, salmon or tuna, thinly
sliced or pounded thin and served mainly as
an appetizer)
Pan fried goose liver (Foie Gras)
Carpaccio
 7.SORBET
• Intended to give a pause in the middle of the meal.

• It is water ice flavored with champagne or fruit

puree or any liqueur.

• Usually served in a champagne saucer.

• People may break for cigars or cigarettes during this

course
SORBET
 8.RELEVEE
• Larger joints of meat.
• Usually grilled or braised.
• Served with accompanying sauce,
potatoes & veggies.
• Butchers’ cut – need to be carved.
Roasted ribs of beef with horseradish sauce
Roasted leg of lamb with mint sauce
Roasted sirloin of beef
Roasted leg of pork with apple sauce.
 9.ROTI
• Consists of roast
poultry or game
• Chicken, duck,
turkey, pheasant,
partridge
• Served with
accompanying sauces
or gravy
• A dress salad is
usually served along
TURKEY
PHEASANT
PARTRIDGE
10.LEGUME
• The French usually serve
vegetables as a separate course.
• Asparagus with hollandaise
sauce, artichokes with garlic
mayonnaise, butter tossed
Brussels sprouts, etc.
• Now days these dishes are had
as appetizers
• Puree de pommes (de terre) : - creamed potatoes.

• Pommes sautés: - potatoes boiled in skins peeled sliced

and shallow fried.
• Pommes Frites : - Deep fried potatoes.
• Pommes au four: - baked jacket potato.

• Champignons grilles : - grilled mushrooms.

• Chou fleur mornay: - cauliflower with a cheese sauce.

• Haricots verts au beurre: - French beans tossed in

butter
 11.SALADE ( SALAD)

Small plate of salad taken after a main course

Eg: Green salad with dressing
12.BUFFET FROID( COLD BUFFET)

Include variety of cold

HAM
Chicken Salami
Pepperoni
 13.FROMAGE ( CHEESE)
• Includes types of cheese with accompaniment
and cheese based dishes
• Eg: cheese souffle
• Brie
• Addam
• Gauda
• Cheddar
• Parmesan
 14.ENTREMETS (SWEETS)
• This is what we know today as ‘dessert’
• Consists of hot sweet hot dish such as
soufflé, rum omelets
• Cold desserts are newer.
• Crepes Suzette – pancakes with orange sauce
• Crepes Georgette – pancakes with pineapple sauce
• Jam Omelette & Rum Omelette
• Peach Melba – poached peach coated with
raspberry jam sauce topped with vanilla ice cream
• Pineapples flamed with Kirsch
 15.SAVOUREUX(SAVORY)
• Consists of a tit bit on
a hot canapé of toast
or fried bread
• Savory is a dish that is
not sweet but
seasoned with salt and
possibly spices
(basically breakfast ,
lunch and dinner) that
is not sweet..
• Welsh rarebit – cheese sauce flavored
with ale on toast and gratinated.
• Scotch woodcock – scrambled egg on
toast decorated with capers and
anchovies
• Canapé Diane – chicken liver rolled in
bacon and grilled, placed on warm toast
• Champignons sur croquet –
mushrooms on toast
 16.DESSERT (CUT FRUITS & NUTS)

• This is the
final course
• Consists of
fresh fruits and
nuts
 17.BEVERAGE
• Coffee: - Cona, Cafeteria, Iced, Filter, Specialty,
Decaffeinated.
• Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange
Pekoe.
• Always remember that while compiling menus beverages
are not counted as a course.