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French classical menu

1 Hors d’oeuvres: Traditionally this course consisted of a variety of compound salads 
 but now includes such items as pâtés, mousses, fruit, charcuterie and smoked fish.
2 Soups (potages): Includes all soups, both hot and cold.
3 Egg dishes (oeufs): There are a great number of egg dishes beyond the usual omelettes, but
these have not retained their popularity on modern menus.
4 Pasta and rice (farineux): Includes all pasta and rice dishes. May be referred to as farinaceous
dishes.
5 Fish (poisson): This course consists of fish dishes, both hot and cold. Fish dishes such as
smoked salmon or seafood cocktails are mainly considered to be hors d’oeuvres dishes and
therefore would be served earlier in a meal.
6 Entrée: Entrées are generally small, well garnished dishes which come from the kitchen
ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and
vegetables are not usually served with this course if it is to be followed by a main course. If
this is the main meat course then it is usual for potatoes and vegetables to also be offered.
Examples of this type of dish are tournedos, noisettes, sweetbreads, garnished cutlets or
filled vol-au-vent cases.
7 Sorbet: Traditionally sorbets (sometimes now called granites) were served to give a pause
within a meal, allowing the palate to be refreshed. They are lightly frozen water ices,
often based on unsweetened fruit juice, and may be served with a spirit, liqueur or even
Champagne poured over. Russian cigarettes also used to be offered at this stage of a meal.
8 Relevé: This refers to the main roasts or other larger joints of meat which would be served
together with potatoes and vegetables.
9 Roast (rôti): This term traditionally refers to roasted game or poultry dishes.
10 Vegetables (légumes): Apart from vegetables served with the Relevé or Roast courses,
certain vegetables (e.g. asparagus and artichokes) may be served as a separate course,
although these types of dishes are now more commonly served as starters.
11 Salad (salade): Often refers to a small plate of salad that is taken after a main course (or
courses) and is quite often simply a green salad and dressing.
12 Cold buffet (buffet froid): This course includes a variety of cold meats and fish, cheese and
egg items together with a range of salads and dressings.
13 Cheese (fromage): Includes a range of cheeses and various accompaniments, including
biscuits (water, Ryvita, digestive, cream crackers), breads, celery, grapes, apples and
chutneys. This course can also refer to cheese-based dishes such as soufflés.
14 Sweets (entremets): Refers to both hot and cold puddings.
15 Savoury (savoureux): Sometimes simple savouries, such as Welsh rarebit or other items on
toast, or in pastry, or savoury soufflés, may be served at this stage.
16 Fruit (dessert): Fresh fruit, nuts and sometimes candied fruits.
17 Beverages: Traditionally this referred to coffee but nowadays includes a much wider range of
beverages, including tea, coffee (in both standard and de-caffeinated versions) as well as other
beverages such as tisanes, milk drinks (hot or cold) and proprietary drinks such as Bovril,
Horlicks or Ovaltine. These are commonly available throughout the day, with a choice of
milks, creams (including non-dairy creamers) and sugars (including non-sugar sweeteners).
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