FRENCH CLASSICAL MENU FRENCH CLASSICAL MENU

French Classical Menu French Classical Menu

Hors Hors- -d oeuvre d oeuvre
Potage Potage
Oeuf Oeuf
Farineaux Farineaux
Poisson Poisson
Entre Entre
Sorbet Sorbet
ReIeve ReIeve
Roti Roti
Legumes Legumes
SaIades SaIades
Buffet Buffet Froid Froid
Entremet Entremet
Savoureux Savoureux
Fromage Fromage
Dessert Dessert
Starters Starters
Main Course Main Course
Rest in course Rest in course
Main Course Main Course
Afters Afters
Complied by mr. viraj chavan
ors ors- -D Oeuvre D Oeuvre
They are of spicy in nature in order to stimulate the appetite, the term is They are of spicy in nature in order to stimulate the appetite, the term is
accepted as a meaning of variety of pickled or well seasoned food stuffs . accepted as a meaning of variety of pickled or well seasoned food stuffs .
They are either served from a rotating trolley or a tray a small amount of each They are either served from a rotating trolley or a tray a small amount of each
variety being placed on the plate to make up a portion. variety being placed on the plate to make up a portion.
Examples Of ors d oeuvres are : Examples Of ors d oeuvres are : - -
Beet root Beet root
Potato Salad Potato Salad
Tomato Salad Tomato Salad
Fish Mayonnaise Fish Mayonnaise
Russian Salad Russian Salad
The term hors d oeuvre also covers any items which are served before the The term hors d oeuvre also covers any items which are served before the
soup usually known as hors d oeuvres substitutes. soup usually known as hors d oeuvres substitutes.
Caviar : Caviar : - - Roe of sturgeon fish Roe of sturgeon fish
Shellfish cocktail : Shellfish cocktail : - - prawns or shrimps on a bed of shredded lettuce covered prawns or shrimps on a bed of shredded lettuce covered
with tomato flavoured mayonnaise. with tomato flavoured mayonnaise.
Melon Frappe : Melon Frappe : - - Chilled Melon Chilled Melon
Saumon Fume : Saumon Fume : - - smoked salmon smoked salmon
Pate maison : Pate maison : - - goose or chicken liver, cooked , sieved and well seasoned goose or chicken liver, cooked , sieved and well seasoned
Complied by mr. viraj chavan
Potage Potage
Soup may also act as an appetizer for the courses to come. Two Soup may also act as an appetizer for the courses to come. Two
soups are generally provided on the menu one being the clear soups are generally provided on the menu one being the clear
soup( soup(.onsomm) .onsomm) and the other a thick soup ( and the other a thick soup (.7Gme, veloute, .7Gme, veloute,
pu7ee pu7ee). ). Although it must be noted that the clear soup is always Although it must be noted that the clear soup is always
placed first on the menu. placed first on the menu.
Examples : Examples : - -
To7tue Clai7e : To7tue Clai7e : - - clear turtle soup clear turtle soup
Consomm julienne Consomm julienne : : - - clear soup garnished with strips of root clear soup garnished with strips of root
vegetables vegetables
Consomm .elestine Consomm .elestine : : - - clear soup garnished with strips of savoury clear soup garnished with strips of savoury
pancakes. pancakes.
Bisque d homa7d Bisque d homa7d ::- - thick lobster thick lobster- - flavored soup flavored soup
Crme de tomates : Crme de tomates : - - cream of tomato cream of tomato
Soup a l oignon : Soup a l oignon : - - clear onion soup clear onion soup
Complied by mr. viraj chavan
Oeuf Oeuf
ExampIes of egg dishes are: ExampIes of egg dishes are: - -
OmeIette espagnoIe OmeIette espagnoIe - - FIat omeIette with onions, peppers and FIat omeIette with onions, peppers and
tomatoes tomatoes
OmeIette aux tomates : OmeIette aux tomates : - - tomato omeIette tomato omeIette
OmIette aux champignons : OmIette aux champignons : - - mushroom omeIette mushroom omeIette
Oeuf poche fIorentine : Oeuf poche fIorentine : - - poached egg on a bed of spinach poached egg on a bed of spinach
coated with cheese sauce & gratinated coated with cheese sauce & gratinated
Oeuf brouiIIe au Iard : Oeuf brouiIIe au Iard : - - scrambIed egg with bacon scrambIed egg with bacon. .
Complied by mr. viraj chavan
Farinaceous/ Farineaux Farinaceous/ Farineaux
ExampIes of farinaceous dishes are: ExampIes of farinaceous dishes are: - -
Spaghetti napoIitine Spaghetti napoIitine - - spaghetti in a tomato spaghetti in a tomato- - and garIic and garIic- -
fIavoured sauce. fIavoured sauce.
RavioIi : RavioIi : - - noodIe type pasta fiIIed with a variety of stuffing, noodIe type pasta fiIIed with a variety of stuffing,
such as chicken, beef, and spinach such as chicken, beef, and spinach
CanneIIoni : CanneIIoni : - - roIIs of ravioIi paste fiIIed with stuffing as for roIIs of ravioIi paste fiIIed with stuffing as for
ravioIi. ravioIi.
Gnocchi romaine Gnocchi romaine - - semoIina based. semoIina based.
Spaghetti boIognaise Spaghetti boIognaise - - spaghetti bIended with minced Iean spaghetti bIended with minced Iean
beef with rich brown sauce. beef with rich brown sauce.
Complied by mr. viraj chavan
Poissons Poissons
The method of cooking and type of fish used may vary to The method of cooking and type of fish used may vary to
some extent, but will be normally be as follows: some extent, but will be normally be as follows: - -
Poached : Poached : - - Salmon, Trout, Salmon, Trout, Turbout Turbout (each with its (each with its
appropriate garnish and accompanying sauce). appropriate garnish and accompanying sauce).
Fried : Fried : - - Whitebait, sole(sometimes) Whitebait, sole(sometimes)
ot Shellfish : ot Shellfish : - - Lobster, crayfish, Dublin bay prawns. Lobster, crayfish, Dublin bay prawns.
Fish is soft Fish is soft- -fibred and tender meat which is fibred and tender meat which is
easily digested and helps to prepare the appetite easily digested and helps to prepare the appetite
for the heavier courses to come. for the heavier courses to come.
Complied by mr. viraj chavan
Examples of fish dishes are Examples of fish dishes are: : - -
Sole Sole meuniere meuniere : : - - Sole shallow fried in butter. Sole shallow fried in butter.
Sole Sole colbert colbert : : - - Sole, flour, egg and bread crumbed and Sole, flour, egg and bread crumbed and
deep fried. (fillets). deep fried. (fillets).
Sole Sole cubat cubat : : - - fillet of sole poached, dressed on a fillet of sole poached, dressed on a
mushrooms puree and coated with a cheese sauce. mushrooms puree and coated with a cheese sauce.
Darne Darne de de saumon saumon grillee grillee, sauce , sauce bearnaise bearnaise salmon salmon
cutlet grilled with an egg cutlet grilled with an egg- - and butter based sauce and butter based sauce
flavoured flavoured with tarragon. with tarragon.
omard omard Newburg : Newburg : - - Lobster served with thickened Lobster served with thickened
sauce of fish stock and cream sauce of fish stock and cream flavoured flavoured with brandy and with brandy and
finished with butter. finished with butter.
Complied by mr. viraj chavan
Entree Entree
Entres are generally small, well garnished dishes which come from Entres are generally small, well garnished dishes which come from
the kitchen ready for service. They are always accompanied by very the kitchen ready for service. They are always accompanied by very
rich gravy or sauce when releve follow entre then potatoes and rich gravy or sauce when releve follow entre then potatoes and
vegetables are not served with the latter; if, however a releve does vegetables are not served with the latter; if, however a releve does
not follow the entre they would be served with the dish not follow the entre they would be served with the dish
Examples of this type of dish are : Examples of this type of dish are : - -
Poulet saute chasseur : Poulet saute chasseur : - - saute chicken in a rich brown sauce saute chicken in a rich brown sauce
flavoured with tomatoes and mushroom. flavoured with tomatoes and mushroom.
Supreme de volaille sur cloche Supreme de volaille sur cloche breast and wing of chicken cooked breast and wing of chicken cooked
under a cover in oven. under a cover in oven.
Kebab orientale: Kebab orientale: - - savoury items cooked on a skewer. savoury items cooked on a skewer.
Steak Daine : Steak Daine : - - minute steak shallow fried and flavoured with onions minute steak shallow fried and flavoured with onions
and mushrooms finished with red wine or cream. and mushrooms finished with red wine or cream.
Chateaubriand : Chateaubriand : - - double fillet steak grilled. double fillet steak grilled.
Complied by mr. viraj chavan
Sorbets Sorbets
Because of the length of the French classical menu, this Because of the length of the French classical menu, this
course is considered to be the rest between courses course is considered to be the rest between courses
The sorbet must therefore be able to counteract the The sorbet must therefore be able to counteract the
richness of dishes already served and build up the richness of dishes already served and build up the
appetite of the dishes to follow. appetite of the dishes to follow.
The sorbet is a water ice plus talian Meringue flavored The sorbet is a water ice plus talian Meringue flavored
with champagne or a liqueur. t should be piped in to a with champagne or a liqueur. t should be piped in to a
champagne glass which should then be served on an champagne glass which should then be served on an
underplate underplate with a teaspoon. with a teaspoon.
At this stage of the meal cigarettes were passed, At this stage of the meal cigarettes were passed,
traditionally these were Russian cigarettes and traditionally these were Russian cigarettes and
sometimes the first speech was given sometimes the first speech was given
Complied by mr. viraj chavan
Releves Releves
Releves Releves are normally larger than entrees and take the are normally larger than entrees and take the
form of butcher's joints which have to be carved. These form of butcher's joints which have to be carved. These
joints are normally roasted. A sauce or a roast gravy with joints are normally roasted. A sauce or a roast gravy with
potatoes and green vegetables are always served with potatoes and green vegetables are always served with
this course. this course.
The main dish will consist any of the following: The main dish will consist any of the following: - -
Saddle of mutton, baron of beef, boned sirloin, braised Saddle of mutton, baron of beef, boned sirloin, braised
ham. ham.
Contrefilet Contrefilet de de boeuf boeuf roti roti a l a l anglaise anglaise : : - - boned and boned and
roasted sirloin of beef. roasted sirloin of beef.
Carre Carre d d agneau agneau roti roti : : - - roast best end of lamb roast best end of lamb
Cuissot Cuissot de de porc porc roti roti puree de pommes : puree de pommes : - - roast roast legg legg of of
pork with apple sauce. pork with apple sauce.
Gigot d Gigot d agneau agneau roti roti sauce menthe : sauce menthe : - - roast leg of lamb roast leg of lamb
with mint sauce with mint sauce
Complied by mr. viraj chavan
Roti Roti
Roast always contain roast game or Roast always contain roast game or
poultry: poultry: - - chicken, turkey, duck, chicken, turkey, duck,
pheasant, quail. Each dish is pheasant, quail. Each dish is
accompanied by its own particular accompanied by its own particular
sauce and gravy, with a green salad sauce and gravy, with a green salad
served separately on a cresent served separately on a cresent
shaped dish. The latter is placed at shaped dish. The latter is placed at
the top left hand corner of the cover the top left hand corner of the cover
Complied by mr. viraj chavan
Legumes Legumes
At this stage the balance of the courses is At this stage the balance of the courses is
gradually returning from heavy to light. We now gradually returning from heavy to light. We now
have a vegetable dish served only with its have a vegetable dish served only with its
accompanying sauce. Such vegetables. Such accompanying sauce. Such vegetables. Such
vegetables are artichokes, asparagus & corn on vegetables are artichokes, asparagus & corn on
the cob, with hollandaise sauce( an egg and the cob, with hollandaise sauce( an egg and
butter based sauce) or beurre fondue( melted butter based sauce) or beurre fondue( melted
butter) offered seperately, in classic functions butter) offered seperately, in classic functions
these legumes may be served on their own as a these legumes may be served on their own as a
separate vegetable course. separate vegetable course.
Complied by mr. viraj chavan
Legumes to accompany main course might be Legumes to accompany main course might be
Puree de pommes (de terre) : Puree de pommes (de terre) : - - creamed potatoes creamed potatoes
Pommes sautees: Pommes sautees: - - potaoes boiled in skins peeled sliced and potaoes boiled in skins peeled sliced and
shalow fried. shalow fried.
Pommes Frites : Pommes Frites : - - Deep fried potatoes. Deep fried potatoes.
Pommes au four: Pommes au four: - - baked jacket potato baked jacket potato
Champignons grilles : Champignons grilles : - - grilled mushrooms grilled mushrooms
Choufleur mornay: Choufleur mornay: - - cauliflower with a cheese sauce. cauliflower with a cheese sauce.
aricots verts au beurre: aricots verts au beurre: - - French beans tossed in butter French beans tossed in butter
Complied by mr. viraj chavan
SALADES SALADES
Examples of salades are: Examples of salades are: - -
Salade francaise : Salade francaise : - - lettuce, tomato, egg, & vinaigrette lettuce, tomato, egg, & vinaigrette
dressings. dressings.
Salade vert: Salade vert: - - Lettuce, watercress, cucumber and green Lettuce, watercress, cucumber and green
pepper. pepper.
Complied by mr. viraj chavan
BUFFET FROD BUFFET FROD
Examples of cold buffet items are: Examples of cold buffet items are: - -
Poulet roti : Poulet roti : - - Roast chicken Roast chicken
Caneton Roti: Caneton Roti: - - Roast Duck Roast Duck
Mayonnaise d hommard: Mayonnaise d hommard: - - lobster mayonnaise lobster mayonnaise
Galantine de volaille: Galantine de volaille: - - Cold chicken coated with a Cold chicken coated with a
chicken flavoured sauce and decorated, then coated in chicken flavoured sauce and decorated, then coated in
aspic. aspic.
Complied by mr. viraj chavan
ENTREMETS ENTREMETS
The sweet may be hot or cold. The sweet may be hot or cold.
Souffles, crepes(pancakes), coupes(ice cream dishes) Souffles, crepes(pancakes), coupes(ice cream dishes)
Other examples: Other examples:- -
Crepe suzette : Crepe suzette : - - pancakes in a rich fresh orange juice and flamed pancakes in a rich fresh orange juice and flamed
with brandy. with brandy.
Ananas Flambes au kirsch: Ananas Flambes au kirsch: - - Pineapple flamed with cherry flavoured Pineapple flamed with cherry flavoured
liquor. liquor.
Peche Melba: Peche Melba: - - Vanilla ce cream topped with a peach coated with a Vanilla ce cream topped with a peach coated with a
raspberry jam sauce and decorated with cream. raspberry jam sauce and decorated with cream.
Bombes : Bombes : - - various ce cream sweets. various ce cream sweets.
Complied by mr. viraj chavan
SAVOUREUX SAVOUREUX
Savouries may take the form of savoury items served hot on toast or Savouries may take the form of savoury items served hot on toast or
as a savoury souffle. as a savoury souffle.
Welsh rarebit: Welsh rarebit: - - Cheese sauce Flavoured with ale on toast Cheese sauce Flavoured with ale on toast
gratinated. gratinated.
Canape Daine : Canape Daine :- - Chicken livers rolled in bacon and grilled, placed Chicken livers rolled in bacon and grilled, placed
on a warm toast. on a warm toast.
Champignons sur croute: Champignons sur croute: - - mushrooms on toast. mushrooms on toast.
Complied by mr. viraj chavan
FROMAGES FROMAGES
All type of cheese may be offered together with appropriate All type of cheese may be offered together with appropriate
accompaniments, the ideal cheese board will combine hard, semi accompaniments, the ideal cheese board will combine hard, semi- -
hard, soft or cream, blue and fresh cheese. hard, soft or cream, blue and fresh cheese.
Cheddar hard England Cheddar hard England
Edam hard olland Edam hard olland
Brie soft France Brie soft France
Demi Demi- -sel soft France sel soft France
Caerphilly semi Caerphilly semi- -hard Wales hard Wales
Ricotta Fresh taly Ricotta Fresh taly
Complied by Mr. Viraj Chavan
DESSERTS DESSERTS
All forms of Fresh Fruits and nuts may be All forms of Fresh Fruits and nuts may be
served accompanied by castor sugar and served accompanied by castor sugar and
salt salt
Complied by mr. viraj chavan
BEVERAGES BEVERAGES
Examples are: Examples are: - -
Coffee: Coffee: - - Cona, Cafetiere, ced, Filter, Speciality, Cona, Cafetiere, ced, Filter, Speciality,
Decaffeinated. Decaffeinated.
Tea: Tea: - - ndian, Ceylon, Earl Grey, Darjeeling, Orange ndian, Ceylon, Earl Grey, Darjeeling, Orange
Pekoe Pekoe
Always remember that while compiling menus beverages Always remember that while compiling menus beverages
are not counted as a course. are not counted as a course.
Complied by mr. viraj chavan