Skip to main content

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).
Labels:

Comments

Post a Comment

Popular posts from this blog

Shrimp v/s Prawns - What's difference?

Shrimp vs. Prawn – What's the Difference?  Shrimp and prawns are both popular in global cuisines, but they're not the same, especially when it comes to anatomy, texture, and culinary usage. Here's everything you need to know — simplified for hospitality professionals and food enthusiasts. Key Differences: Shrimp and prawns are both crustaceans, but they belong to different suborders: Shrimp: Pleocyemata Prawns: Dendrobranchiata Shrimp usually have curved bodies, while prawns tend to be straighter in shape. Shrimp have 1–2 pairs of clawed legs, whereas prawns have 3 pairs of clawed legs. The shell of a shrimp is softer, while prawns have a slightly firmer and tougher shell. Shrimp offer a delicate, mild flavor, while prawns are often sweeter and meatier. Culinary Uses: Shrimp are ideal for: Grilled dishes Pasta and risottos Shrimp cocktails and tacos Salads and ceviche Prawns work best in: Bold, spicy curries Stir-fries with sauces Mediterranean stews Butter-garlic or tandoo...
Post a Comment
Read more

Pan-Asian Essentials: 8 Must-Know Ingredients

Pan-Asian cuisine is a vibrant tapestry of flavors, melding sweet, savory, tangy, and spicy notes. Whether you’re venturing into this culinary world for the first time or deepening your appreciation, here are eight key ingredients that give Pan-Asian dishes their unforgettable character. 1. Soy Sauce Description: A dark, fermented condiment made from soybeans, wheat, salt, and water. Importance: Umami Booster: Delivers a rich, savory depth to marinades and stir-fries. Versatile: Used as a dipping sauce, seasoning, and base for soups. 2. Fish Sauce Description: A pungent, salty liquid made from fermented fish, central to Southeast Asian cooking. Importance: Flavor Enhancer: Adds a distinctive salty and umami kick, essential in dishes like curries and salads. Authenticity: Integral to authentic Thai and Vietnamese recipes, balancing sweetness and spice. 3. Lemongrass Description: A tall, aromatic grass with a fresh, citrus-infused flavor. Importance: Brightens Dishes: Imparts...
Post a Comment
Read more

What is HACCP? let's decode this

Hazard Analysis Critical Control Points HACCP stands for Hazard Analysis and Critical Control Points – a fancy way of saying “let’s keep food safe at every step!” It’s like having a superhero team guarding your food from farm to fork. Here’s how it works, in everyday words: 1. Hazard Analysis What could go wrong? Think of all the possible bad stuff – bacteria, chemicals, or even a piece of plastic – that could sneak into food. We list them out so we’re prepared. 2. Critical Control Points (CCPs) Where do we stop the danger? These are the key moments in the kitchen or production where we must control the process – like cooking chicken to kill germs or keeping milk cold. 3. Critical Limits What’s the magic number? Every CCP has a limit – like “cook at 75°C or higher” or “keep below 5°C” – and we follow that rule, always. 4. Monitoring Procedures Are we following the rules? We keep checking – temperatures, timings, cleanliness – to make sure everything’s going right. 5. Correc...
Post a Comment
Read more