17 COURSE FRENCH CLASSICAL MENU

Course 1
Hors d'oeuvre (appetizer)

Course 2
Potage (soup)

Course 3
Oeufs (eggs)

Course 4
Farineaux (rice & pasta)

Course 5
Poisson (fish)

Course 6
Entre (entry of 1st meat course)

Course 7
Sorbet (flavoured water)

Course 8
Relve (meat course)

9\

Course 9
Rti (roast)

10

Course 10
Lgumes (vegetables)

11

Course 11
Salades (salad)

12

Course 12
Buffet Froid (cold buffet)

13

Course 13
Entremet de scre (sweets)

14

Course 14
Savoureaux (savoury)

15

Course 15
Fromage (cheese)

Course 16
Desserts (fresh fruits & nuts)

Course 17
Cafe (coffee)

HORS DOEUVRE
THE TERM IS ACCEPTED AS A MEANING OF VARIETY OR WELL SEASONED FOOD STUFF SPICY OR TANGY TO STIMULATE THE APPETIT.

CAN INCLUDE VARIETY OF SALADS,SEA FOOD ETC. EXAMPLE:- POTATO SALAD HAM&CHIPOLATA SALAD RUSSIAN SALAD HARENG BETTERAVE SALAD SMOKED SALMON

POTAGE
TWO SOUPS ARE GENERALLY PROVIDED ON THE MENU ONE BEING THE CLEAR SOUP(CONSOMME) AND THE OTHER A THICK SOUP(CREME,VELOUTE,PUREE) ALTHOUGH IT MUST BE NOTED THAT THE CLEAR SOUP IS ALWAYS PLACED FIRST ON THE MENU

EXAMPLES:- TORTUE CLAIRE CONSOMME JUILENNE CONSOMME CELESTINE BISQUE D HOMARD CREME DE TOMATOES

OEUFS
EGG DISHES HAVE A LARGE VARIETIES EXAMPLES OF EGG DISHES ARE: OMELLETTE ESPAGNOLE:- FLAT OMELETTE WITH ONIONS,PEPPERS AND TOMATOEs

OMELETTE AUX CHAMPIGNONS:MUSHROOM OMELETTE

OMELETTE AUX TOMATES:-TOMATO OMELETTE OEUF BROUILLE AU LARD:SCRAMBLED EGG WITH BACON OEUF POCHE FLORENTINE:- POACHED EGG ON A BED OF SPINACH COATED WITH CHEESE SAUCE&GRATINATED

FARINEUX
INCLUDE ALL PASTAS SUCH AS SPAGHETTI,MACARONI,NOUILLES,RAVIOLI IT INCLUDES SOME RICE DISHES ALSO ACCOMPANIMENTS FOR MOST OF THE DISHES INCLUDE GRATED PARMESAN CHEESE SOMETIMES PAMESAN IS NOW SHAVED FROM THE PIECE RATHER THAN BEING GRATED EXAMPLES:- SPAGHETTI NAPOLITINE RAVIOLI CANNELLONI LASAGNA MUTTON SPAGHETTI BOLOGNAISE

POISSON
INCLUDES FISH DISHES,BOTH HOT OR COLD AS SUCH. EXAMPLES:- POACHED SALMON POACHED TROUT POACHED TURBOUT WHITE BAIT SOLE LOBSTER CRAYFISF DUBLIN BAY PRAWNS FISH IS SOFT-FIBRED AND TENDER MEAT WHICH IS EASILY DIGESTED AND HELPS TO PREPARE THE APPETITE FOR THE HEAVIER COURSES TO COME

ENTREE
ENTRY OF FIRST MEAT DISH GENERALLY SMALL.WELL GARNISHED DISHES COMES FROM THE KITCHEN READY TO SERVE ACCOMPANIED BY VERY RICH GRAVY OR SAUCE WHEN RELEVE FOOLLOW ENTREE THEN POTATOES AND VEGETABLES ARE NOT SERVED WITH THE LATTER.IF HOWEVER A RELEVE DOES NOT FOLLOW THE ENTREE THEY WOULD BE SERVED WITH THE DISH EXAMPLES:- POULET SAUTE CHASSEUR SUPREME DE VOLAILLE SUR CLOCHE KEBAB ORIENTALE STEAK DIANE CHATEAUBRIAND

SORBET
TRADITIONALLY SORBETS WERE SERVED TO GIVE A PAUSE WITHIN A MEAL,ALLOWING THE PALATE TO BE REFRESHED THE SORBET IS A WATER ICE PLUS ITALIAN MERINGUE FLAVOURED WITH A CHAMPAGNE OR A LIQUER.IT SHOULD BE PIPED INTO A CHAMPAGNE GLASS WHICH SHOULD THEN BE SERVED ON AN UNDER PLATE WITH A TEASPOON SOMETIMES CUBAN CIGARS ALONG WITH THE FIRST SPEECH EXAMPLES:- SORBET AU CHAMPAGNE SORBET AU CITRON SORBET A LORANGE SORBET AU CASSIS RUSSIAN CIGARS

RELEVE
REFERS MAINLY TO ROASTS NORMALLU LARGER THAN ENTREES AND TAKE THE FORM OF BUTCHERS JOINTS WHICH HAVE TO BE CARVED THESE JOINTS ARE NORMALLY ROASTED.A SAUCE OR A ROAST GRAVY WITH POTATOES AND GREEN VEGETABLES ARE ALWAYS SERVED WITH THIS COURSE EXAMPLES:- SADDLE OF MUTTON BARON OF BEEF BONED SIRLOIN BRAISED HAM CARRE D AGNEAU ROTI GIGOT D AGNEAU ROTI SAUCE MENTHE

ROTI
ROAST ALWAYS CONTAIN ROAST GAME OR POULTRY EACH DISH IS ACCOMPANIED BY ITS OWN PARTICULAR SAUCE AND GRAVY,WITH A GREEN SALAD SERVED SEPARATELY ON A CRESCENT SHAPED DISH INDIAN TRADITION ALLOWS MINT SAUCE&LIME WEDGES AS AN ACCOMPAINMENT FOR ROAST ITEMS EXAMPLES: OIE ROTI,PUREE DE POMMES; ROAST GOOSE WITH APPLE SAUCE FAISON ROTI: ROAST PHEASANT SERVED EITHBREAD CRUMBS POULET ROTI: ROAST GRAVY&PARSLEY&THYMES VENAISON: ROAST VENISON AGNEAU ROTI: ROAST LAMB WITH MINT SAUCE OR REDCURRANT JELLY

LEGUMES
AT THIS STAGE THE BALANCE OF THE COURSES IS GRADUALLY RETURNIG FROM HEAVY TO LIGHT NOW WE HAVE A VEGETABLE DISH SERVED ONLY WITH ITS ACCOMPANYING SAUCE EXAMPLES:- ARTICHOKES ASPARAGUS CORN ON THE COB PUREE DE POMMES POMMES SAUTES POMMES FRITES

SALADE
SALADS CAN BE OF TWO TYPES SINGLE SALAD

COMPOUND SALAD

EXAMPLES:- SALAD FRANCAISE SALAD VERT BEET ROOT SALAD TOMATO MOARELLA SALAD ORIENTELE

BUFFET FROID
ALL COLD MEAT CUTS&COLD MEAT ITEMS COME UNDER THIS COURSE FROID MEANS COLD SO ALL THE ITEMS WHICH COMES UNDER THIS COURSE ARE COLD CUTS

INCLUDES A VARIETY OF COLD MEATS,FISF,CHEESE&EGG ITEMS TOGETHER WITH A VARIETY OF SALADS&DRESSING EXAMPLES:- POULET ROTI CANETON ROTI MATONNAISE DHOMMARD GALANTINE DE VOLAILLE HOMMARD MAYONNAISE

ENTREMENTS DE SUCRE
INCLUDES MOSTLY SWEETS,PUDDINGS,MOUSSES&GATEAUX IT MAY BE SERVED COLD OR HOT

MOST SWEETS ARE GENERALLY SERVED ON SWEET PLATES OR ARE PRE-PLATED

EXAMPLES:-

SOUFFLES CREPES COUPES BABA AU RHUM CREPE SUETTE

FROMAGE
INCLUDES A RANGEOF CHEESES&VARIOUS ACCOMPANIMENTS EXAMPLE: SALT,PEPPER&MUSTARD BUTTER CELERY STICK RADISH CASTOR SUGAR FOR CREAM CHEESES ASSORTED BISCUITS EXAMPLES:- MOZARELLA RICOTTA BEL PAESE BRIE CAMEMBERT FETA CHEDDAR CHESHIRE DERBY EDAM PARMESAN

SAVOUREAUX

 ALWAYS SERVED HOT THESE ARE SAVOURY ITEMS

INCLUDES SAVOURY SOUFFLES,QUINCHES&FRITTERS

THESE MAY BE IN FORM OF HOT CANAPES SUC AS WELSH RAREBIT OR OTHER ITEMS ON TOAST

EXAMPLES:- WELSH RAREBIT CANAPE DIANE CHAMPIGNONS SUR CROUTE QUINCH LORRAINE

DESSERTS
ALL FORMS OF FRESH FRUITS AND NUTS MAY BE SERVED ACCOMPAINED BY CASTOR SUGAR AND SALT

IT MAY BE STEWED FRUITS,FRESH OR NUTS

EXAMPLES:-

POMMES BANANE ANANAS CERISES POUIRE ORANGE FRAISES

BEVERAGES
IT MAY BE SERVED HOT OR COLD MAY BE ALCOHOLIC OR NON-ALCOHOLIC

VARIETIES OF BECERAGES ARE SERVED UNDER THIS COURSE EXAMPLES:cafe Cappuccino Earl grey Orange pekoe Breezer Aerated drinks etc.