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FRENCH CLASSICAL
MENU
Thirteen course

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CLASSICAL HORS DOEUVRESPamplemousse ( Grapefruit)- This is a citrus fruit

Cover- Grape fruit cup, doily, under liner, grapefruit spoon/tea
spoon. If Grapefruit cup is not present make a lotus fold with a
serviette and serve it in it.
Accompaniment- caster sugar in sugar dredger

Jus( Juice) - Fruit juices like orange juice, pineapple juices, apple
juices etc.
Cover- Pony tumbler, doily, teaspoon and under liner (quarter plate)
AccompanimentSweet- Caster sugar
Tomato juice- Salt n Pepper, Worcestershire sauce, Powdered ginger.

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GRAPE FRUIT, GRAPE FRUIT COCKTAIL AND SPOON

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Cocktail

de fruits de mer (Sea Food Cocktail)- shellfish like shrimps, lobster

etc dressed with cocktail sauce
Cocktail sauce- mayonnaise + tomato ketchup
Cocktail de crevettes- indicates prawn
Cocktail dhomard- indicates lobster garnished with parsley
Cover- Sea food cocktail glass, doily, under liner (quarter plate) and teaspoon.
In the absence of sea food cocktail glass any short tumbler, like pony tumbler,
champagne saucer etc can be used.

Huitres( oyster) Bivalve molluscs served raw in clusters of dozen

Cover- in a deep plate on a bed of crushed ice, above a cloth napkin on a large
plate, one oyster fork or fish fork at an angel of 45 to the cover from the
edge of the table on the right hand side.
Accompaniments- half a lemon and Oyster cruet set of condiments
Caynne pepper Pepper mill
Chilli vinegar
Tobasco sauce
Brown bread and butter

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SEAFOOD COCKTAIL AND HUITRES

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Escargots ( snails) Cover- snail tong on the left side, snail pick on the right side
and snails are placed on the snail dish on a bed of crushed ice
in a deep plate, above a cloth napkin on a large plate.

Melon- there are 4 common varieties

Cantaloupe
Honey Dew
Charentais
Water melon (pasteque)
Cover- Boat shape cut( melon cup), half plate, doily, fruit fork,
fruit knife.
If over ripe- serve with dessert spoon to the right of the cover
If not very ripe and scooped out- serve with the tea spoon
accompanied with caster sugar.

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SNAIL, CANTALOUPE, HONEY DEW, CHARENTAIS

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Caviare (caviar)- These are roe of sturgeon

Roe- processed fish eggs
Sturgeon- Particular species of fish found in Caspian Sea or black sea
Types Grainy Caviar
Pressed Caviar

Grainy caviar can be further classified into

Beluga- white in colour

Sevruga- dark in colour

Ossetra- Black in colour

It is sold in weight basis. Almas is the costliest among all the caviars
which costs 23000 dollar per kg.
Cover- Caviar Knife/ Fish Knife on the right side of the cover, caviar
pot on a bed of crushed ice in a caviar plate
Accompaniment- Blinis/Toast ( blinis is a savoury Russian pan cake
made of buckwheat flour), sieved egg yolk, chopped egg white,
chopped shallots and segments of lemon

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CAVIAR COVER WITH

ACCOMPANIMENTS

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GENERAL HORS DOEUVRE:

Cover- Fish knife, Fish Fork and Half Plate

Salads- dressed or tossed
Oeuf Mayonnaise
Fish- Anchovies, tuna, prawns, pickled fish, smoked
fish etc
Meat- Cold cuts, kebab
Canaps- one bite sized snacks with a base of bread,
toppings and garnish
Barquettes/ Tartlets
Pate de foie gras- paste of goose liver
Pate Maison- chef decides the ingredients

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Examples Of Hors d oeuvres are : Beet root

Potato Salad
Tomato Salad
Fish Mayonnaise
Russian Salad
The term hors d oeuvre also covers any items which are
served before the soup usually known as hors d oeuvres
substitutes. Examples : Tortue Claire : - clear turtle soup
Consomm julienne : - clear soup garnished with strips of
root vegetables
Consomm celestine : - clear soup garnished with strips of
savoury pancakes.
Bisque d homard :- thick lobster- flavored soup
Crme de tomates : - cream of tomato
Soup a l oignon : - clear onion soup

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OLIVIER OR RUSSIAN SALAD: A SALAD

COMPOSED OF DICED POTATOES, VEGETABLES
AND MEATS BOUND IN MAYONNAISE

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II- POTAGE (SOUP)

Of two types Thick/ Crme

Thin/ Clear/ Consomm- of two types
o With garnish
o Without garnish
Thick Soup Cream soup
Puree
Bisque
Chowder
Cover- Soup Bowl/ Soup Plate, under liner (quarter plate), soup
spoon, doily/ paper napkin
Examples- Crme de Tomate, Bisque dhomard, Puree of lentils

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VI- ENTRE
Entres are generally small, well garnished dishes which come from
the kitchen ready for service. They are always accompanied by very
rich gravy or sauce when releve follow entre then potatoes and
vegetables are not served with the latter; if, however a releve does
not follow the entre they would be served with the dishCover- small fork, small knife and half plate
Popular dishes Rognon Saute Bercy- kidney with brown sauce
Cotelletes de porc- pork chops
Vol au vent au rognon
Poulet saute chasseur
Kebab oriental
Oeuf(egg), riz(rice), farineaux (flour products like pasta) are also
included in this course.
Exception is spaghetti- cover is half plate, small fork( right side) and
dessert spoon (left side)

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VIII- RELEVES

Releves are normally 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.
Cover- Large knife, large fork and large plate
Accompaniments- sauce, bread, vegetables (devoid of potato),
potato preparations etc
The main dish will consist any of the following: Saddle of mutton, baron of beef, boned sirloin, braised ham.
Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin
of beef.
Carre d agneau roti : - roast best end of lamb
Cuissot de porc roti puree de pommes : - roast legg of pork with
apple sauce.
Gigot d agneau roti sauce menthe : - roast leg of lamb with mint
sauce

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X- LEGUMES
At this stage the balance of the courses is gradually returning from heavy to
light. We now have a vegetable dish served only with its accompanying
sauce. Such vegetables. Such vegetables are artichokes, asparagus & corn
on the cob, with hollandaise sauce( an egg and butter based sauce) or
beurre fondue( melted butter) offered separately, in classic functions these
legumes may be served on their own as a separate vegetable course.
Cover- small knife, small fork and half plat
Legumes to accompany main course might be
Puree de pommes (de terre) : - creamed potatoes
Pommes sautees: - potaoes boiled in skins peeled sliced and shallow fried.
Pommes Frites : - Deep fried potatoes.
Pommes au four: - baked jacket potato
Champignons grilles : - grilled mushrooms
Choufleur mornay: - cauliflower with a cheese sauce.
Haricots verts au beurre: - French beans tossed in butter

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Haricotvert

celery

artichaut

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XI- ENTREMETS
The sweet may be hot or cold.
Two types1. General All continental sweet preparation excepting ice-cream
Cover- Dessert plate, dessert fork and dessert spoon
Examples- custard, puddings, gateaux etc
2. Ice Cream Plain- chocolate, strawberry, vanilla,etc
Cover- Ice cream cup, under liner (quarter plate), doily and ice cream spoon
Parfait- truity fruity, chocolate fudge etc
Cover- parfait glass, parfait spoon, under liner(quarter plate), doily
Souffles, crepes(pancakes), coupes(ice cream dishes)
Other examples: Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy.
Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.
Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and
decorated with cream.
Bombes : - various Ice cream sweets.

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XII- SAVOUREAUX / FROMAGE

Savouries may take the form of savoury items served hot on toast or as a
savoury souffle. This course is inducted in order to change the taste of the
sugar palate

Meat Savoureux

Preparation of kidney, liver of mutton or chicken served

Cover- small fork, small knife and half plate

Examples- Angels aux Cheval (oyster rolled in bacon and grilled), Diables aux
cheval ( prunes rolled in bacon and grilled), canaps diane

Fish Savoureux

Fish preparation like Tuna sur Croute ( tuna served on toast), IvanHoc ( creamed
haddock on toast)

Cover- Fish knife, fish fork and half plate

Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.

Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm
toast.

Champignons sur croute: - mushrooms on toast.

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FROMAGES
All type of cheese may be offered together with
appropriate accompaniments, the ideal cheese
board will combine hard, semi-hard, soft or
cream, blue and fresh cheese.
Cheddar
hard
England
Edam
hard
Holland
Brie
soft
France
Demi-sel
soft
France
Caerphilly semi-hard Wales
Ricotta
Fresh
Italy

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XIII- DESSERTS

All forms of Fresh Fruits and nuts may be served

accompanied by castor sugar and salt
Fruit basket or stand is provided
Cover- Half plate, fruit/small knife, fruit/ small fork
Essential accompaniment- sugar dredger (caster
sugar)
Exception- Raisins Frais (grapes)- half plate, Grape
scissors, bowl of water to rinse the grapes, doily,
under liner( quarter plate) for the bowl and scissor
and finger bowl.

BEVERAGES

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Coffee: - Cona, Cafetiere, Iced, Filter, Speciality,

Decaffeinated.
Tea: - Indian, Ceylon, Earl Grey, Darjeeling,
Orange Pekoe
Always remember that while compiling menus
beverages are not counted as a course.
CHASING- An alternative sip of coffee and
alcoholic beverage is taken
LACING- Coffee is laced with alcoholic beverage
and sipped

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THANKS FOR
READING
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