FRENCH CLASSICAL MENU

(11 COURSE)

SUBMITTED BY- SUBMITTED TO-

PIYUSH AGARWAL MRS. SONI PANDEY
RA1731003030002 F&B LECTURER
 CONTENT
• MENU INTRODUCTION
• BASIC PRINCIPLES OF ORGANIZING A MENU
• FRENCH CLASSICAL MENU (11 COURSE)
• FOOD AND THEIR USUAL ACCOMPANIMENTS
 INTRODUCTION
Menu is the statement of food and beverage items available or
provided by food establishments primarily based on consumer
demand and designed to achieve organizational objectives.
• It represents the focal point around which components of
food service systems are based.
• The menu is designed carefully what the outlet wants to cater
for, keeping in mind the type of clientele. The main
advantage of a well-planned menu is that it leads to
consumer satisfaction.
• It also helps to motivate the employees for a responsible and
successful service.
• In a restaurant, a menu is the list of dishes to be served or available for
a diner to select from. The items that are available for the diner to
choose from are broken down into various categories, depending on
the time of day or the event. The menu is a link between the guest
and the establishment, hence it should be carefully planned by the
establishment's professionals, namely the executive chef, the food and
beverage manager and the food and beverage controller. The word
menu, like much of the terminology of cuisine, is French in origin. It
ultimately derives from Latin minutus, something made small; in French
it came to be applied to a detailed list or résumé of any kind. The
original menus that offered consumers choices were prepared on a
small chalkboard, in French a carte; so foods chosen from a bill of fare
are described as à la carte. It is said that in the year 1541 Duke Henry
of Brunswick was seen to refer to a long slip of paper. On being asked
what he was looking at he said it was a form of Programme of the
dishes, & by reference to it he could see what was coming and
reserve his appetite accordingly. Thus we may presume that the
provision of a menu developed from some such event.
 BASIC PRINCIPLES OF
ORGANIZING A MENU
1) Cold and warm dishes are listed separately.

2) Appetizers, soups, seafood and main courses are listed in

separate groups.

3) In every group the lighter dishes are listed before the richer
ones.

4) Salads should be highlighted.

5) If offered, low-calorie foods should be specially indicated, and

the number of calories should be stated.

6) If foods are prepared with organically grown ingredients, this

fact should be highlighted to the discriminating customer.
 7) Every dish should be described clearly and simply, in an
appetizing way, without being too flowery.

8) House specialties and seasonal items should correspond to the

season and should change accordingly. Use a clip-on menu or
special insert to attract attention to them.

9) The dessert selection should be listed on a separate attractive

card. The menu should inform the guests that such a card is
available.

10) The numbering of menu items can save time and confusion.
Numbering, however, discourages communication between
guests and the service staff and thus does not help promote sales.
FRENCH CLASSICAL MENU
 French Name English Name Example

Hors-d’œuvres Appetizer Melon with port, Caviar.

Potage Soup Consomme brunoise, crème

of tomato soup

Poisson Fish Á l’Anglaise

Entrée First Meat Dish Fillet of sole Joinville

Relevé Main Meat Dish Saddle of Iamb

Sorbet Flavored Ice Water Champagne sorbet

Rôti Roast Poulet Rôti

 French Name English Name Example

Légumes Vegetables Tomato farcis

Entremets Sweets Banana Pudding

Savoureux Savoury Tartellets, Barquetts, Boucheés

Dessert Fruit Welsh rarebit, Ivanhoe

 FOOD AND THEIR USUAL ACCOMPANIMENTS

• Accompaniments are highly flavoured seasonings of various

kinds offered with certain dishes. The object of offering
accompaniments with certain dishes is to improve the flavor of
the food or to counteract its richness, e.g. apple sauce with
roast pork. Many dishes have separate accompaniments and
as they are not always mentioned on the menu, the waiter
must know them. He should always have specific
accompaniments ready for service at the right time. Hot
adjuncts come with the dish from the kitchen, but cold sauces
are often to be found at the buffet or sideboard. They should
be served directly with a dish to which they belong. They
should be served from the guest’s left on to the top right of his
plate (not on the rim). While serving from a sauceboat, the
boat should be on an under dish or small plate, carried on the
palm of the left hand. In serving, the sauceboat, lip should
point towards the guest’s plate. The spoon, or ladle, should be
passed over the lip. Sauces are not to be poured from a boat.
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