F16ac french classical menu 1

Amity School of Hospitality

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• Over the last 100 or so years the sequence of the European

menu has taken on a classical format of dishes. This format is

used to layout menus as well as to indicate the order of the

various courses. Although the actual courses on a menu, and

dishes within each course, will depend on the size and class of

the establishment, most follow the classic sequence. This

sequence is as follows:

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Courses French English

1. Hors-ď oeuvres Appetizer

2. Potages Soup

3. Oeufs Eggs

4. Farineux Pasta and Rice


Courses French English

5. Poisson Fish

6. Entrée First meat dish

7. Sorbet Flavoured Ice water

8. Relevé Joints of meat

9. Rôti Roast

10. Légumes Vegetables

11. Salade Salad

12. Buffet Froid Cold buffet

13. Fromage Cheese

14. Entremets Sweets

15. Savoureux Savoury

16. Dessert Fruit

17. Beverages Beverages

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• Being of a highly seasoned and piquant nature.

• Traditionally, hors-ď oeurve were a selection of salads, fish and meats. The

selection was served onto a cold fish plate and the cover was a fish knife

and fork along with oil and vinegar as accompaniments. The cover

nowadays depends on the type of food served and its presentation.

• This course is used to manipulate the appetite for the dishes that are to

follow.

• Although the actual term “hors d’oeuvres” applies to the service of various

cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also

covers whatever items are served before the soup.

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5

• Caviar – Roe of sturgeon fish

– Accompaniments

• Blinis (Russian Pancakes)

• Butter

• Lemon Wedges

• Sieved hard boiled eggs White and Yolk separate

• Chopped shallots

• Chopped parsley

– Cover

• Fish plate.

• Hors d oeuvre fork and knife.

– Service

• Lay the cover

• Present caviar in a caviar pot on a bed of crushed ice to the guests

• Accompaniments to be served in monkey bowls

• Hot breakfast toast or Blinis to be served on a B&B plate.


• Chilled Melon

– Accompaniment

• Caster sugar in a dredger

• Ground ginger in a monkey bowl

– Cover

• Dessert fork and spoon

– Service

• Melon could be served on a dessert plate, cut in cubes of equal size on the

skin.

• It can also be served diced in a coupe or a nappy bowl.

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• Pâté de Foie Gras

– Accompaniment

• Hot brioche or toast

• Butter

– Cover

• Fish Plate

• Hors d oeuvre fork and knife

– Service

• Lay the cover

• Serve pate, pre-plated

• Brioche and butter to be placed on the table

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• Oysters

– Accompaniment

• Oyster cruet- Cayenne pepper

peppermill, Tabasco sauce chilli vinegar

• Half Lemon

• Brown bread butter

– Cover

• Scallop dish

• Oyster fork on the right

• Finger bowl on a B&B plate with a

napkin

– Service

• Serve oyster in a scallop dish on a bed of

crushed ice

• Accompaniment to be left on the table

• Place finger bowl on the table on the top

left corner

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• Smoked Salmon

– Accompaniment

• Lemon Wedges

• Onion rings

• Capers

• Lettuce as a garnish

• Brown bread and butter

– Cover

• Fish Plate

• Fish fork and fish knife

– Service

• Lay the cover

• Served pre plated wafer thin slices of salmon

• Should be served chilled

• Accompaniments like capers, onion ring and lemon wedges can be served as garnish

• Bread and butter to be served in a bread boat.

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• Snails

– Accompaniment• Cubes of bread in a monkey dish

– Cover• Snail tong and snail knife

• Finger bowl

– Service• Lay the cover

• Present snail in an snail dish

• Place accompaniment on the table

• Place a finger bowl on the left of the cover between a napkin fold.

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• The French have three separate words for soup.

Consommé is a clear, thin broth. Soupe refers to a

thick, hearty mélange with chunks of food.

• Potage falls somewhere between the two in texture,

content and thickness. A potage is usually puréed and

is often thick, well-seasoned meat or vegetable soup,

usually containing barley or other cereal or a pulse

(e.g. lentils).

• Today, the words soupe and potage are often used

interchangeably.

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• Types of Soup and service methods

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Consommé Usually served in consommé cups with soup spoon.

These soups were once drunk from the cup using the handles

and the spoon was provided to help in eating the garnish. The

tradition continues in the use of the cup but it is now

presented at the table on a consommé saucer or underplate.

The handles on some styles of cups have become merely

representative ears. Although consommé is usually served

hot it can also be served cold or jellied.

Veloutés, crémes and purées These soups are usually eaten from a soup plate on its

underplate and with a soup spoon.

Potages, broths and bisques These are usually served in soup plates and eaten with a soup

spoon but again bowls of varying designs are also used


• There are various accompaniments that are served with soup.

These vary as per the soup type.

– Croutons

– Grated Parmesan cheese

– Cheese Straw

– Bread sticks

– Bread rolls

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• Oeufs are the dishes made from egg. The

omelette is the most popular item, but there are

other styles of cooking and preparation of eggs

such as boiled, poached or scrambled. This

course is not included in the dinner menu.

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Oeuf sur le plat The egg is cooked in the oven in the oeuf sur le plat dish and

is then served to the customer in this dish on an underplate. A

sweet spoon and fork are used but a side knife may be given,

depending on the garnishes. A sur le plat dish is a small,

round, white earthenware or metal dish with two ears

Oeuf en cocotte The egg is cooked in the cocotte dish and served in this dish

with various garnishes. The dish is placed on a doyley on an

underplate and a teaspoon is used to eat the dish.

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• This is Italy's contribution to the courses of the menu.

It includes different kinds of rice and pasta. Pasta

dishes are spaghetti, lasagne and gnocchi. Pasta is

made from durum wheat semolina or milled durum

wheat to which water is added to form a dough. It can

be coloured and flavoured in various ways. There are

more than 200 varieties of pasta. The ingredients,

size, shape and colour determine the type of pasta.

Some examples include Spaghetti Bolognaise,

Lasagne Napolitaine and Macaroni au gratin.

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• Spaghetti

– Accompaniment

• Grated parmesan cheese

• Pepper mill

– Cover

• AP fork on the right and AP spoon on the left of the cover.

– Service

• Lay the cover

• Served in a soup plate with a dinner napkin on a dinner plate as

underliner

• Place accompaniment on the table.

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F16ac french classical menu 1

Food

parsley cover fish plate

amity school of hospitality

fish knife service

cold fish plate

poisson fish

monkey bowl cover dessert

dessert plate

cover present caviar