FRENCH

CLASSICAL
MENU
 INTRODUCTION

• French Classical Menu was established by “Chef

Maitre Auguste Escoffier .”
• He was regarded as the Emperor of the World‘s
Kitchens .
• He was the person who gave a changing scenario
to the style of service & streamlining of the menu.
 SEQUENCE OF FRENCH CLASSICAL MENU.
1. HORSD’OEUVRE.
2. POTAGE.
3. OEUFS.
4. FARINEUX.
5. POISSON.S
6. ENTREÉ.
7. SORBET.
8. RELEVÉ.
9. RÔTI.
10. LÉGUMES.
11. SALADE.
12. BUFFET FROID.
13. FROMAGE.
14. ENTREMET.
15. SAVOUREUX.
16. DESSERT.
17. CAFÉ.
 French Name English Name Example
1. Hors-d’œuvres Appetizer Melon with port, Caviar.

2. Potage Soup Consomme brunoise, crème

of tomato soup

3. Oeufs Egg Dishes Omlette espagnole, omelette

aux tomates

4. Farineux Pasta & Rice Spaghetti napolitaine, ravioli,

cannelloni

5. Poisson Fish Á l’Anglaise

6. Entrée First Meat Dish Fillet of sole Joinville

7. Sorbet Flavored Ice Water Champagne sorbet

8. Relevé Main Meat Dish Saddle of Iamb

9. Rôti Roast Poulet Rôti

 French Name English Name Example

10.Légumes Vegetables Tomato farcis

11.Salade Salad Russian salad

12.Buffet Froid Cold Buffet Cold Lobster

13.Fromage Cheese Ricotta

14.Entremets Sweets Banana Pudding

15.Savoureux Savoury Tartellets, Barquetts, Boucheés

16.Dessert Fruit Welsh rarebit, Ivanhoe

17.Beverages ----- Tea / Coffee

• 1-4th course: Starters
• 5th, 6th , 8th - 12th :Main course
• 13th – 16th : afters
• 17th : beverages
 HORS D’OEUVRE
FIRST COURSE IN FRENCH CLASSICAL MENU.
HORS D’OEUVRES ARE TONGUE TICKLERS SERVED INORDER TO
STIMULATE THE APPETITE.
HORS D’OEUVRES ARE BETTER SERVED FROM TROLLEY & TRAY.
HORS D’OEUVRES ARE CLASSIFIED IN TO 2 TYPES .
CLASSICAL HORS D’OEUVRE.
HORS D’OEUVRE VARIES .
 CLASSICAL HORSD’OEUVRE

 CLASSICAL RECIPES ARE FOLLOWED.

 SET COVERS WITH APPROPRIATE ACCOMPANIMENTS ARE
SERVED.

 THEY ARE SERVED PREPLATED ACCORDING TO THE PORTION

WISE.
 DEFINE CAVIAR
• CAVIAR IS THE ROE (EGGS) OF FEMALE
STURGEON FISH .
• THE BEST QUALITY OF CAVIAR IS
AVAILABLE IN RUSSIA & IRAN.

• CAVIAR IS DIVIDED INTO 3 TYPES

1. BELUGA CAVIAR.
2. OSERTA CAVIAR.
3. SEVRUGA CAVIAR.
 BELUGA CAVIAR

• IT IS THE MOST
EXPENSIVE CAVIAR
PRODUCED BY THE
LARGEST SPECIES.
 OSERTA CAVIAR

• IT IS A CAVIAR
WITH SMALLER
GRAINS.
• IT IS GOLDEN
YELLOW IN COLOR
& MORE OILY.
 SEVRUGA CAVIAR
• THIS CAVIAR IS PRODUCED
BY SMALL SPECIES & THE
COLOR VARIES FROM
LIGHT GRAY TO DARK
GRAY.

• THIS IS THE CHEAPEST

VARIETY OF CAVIAR.
 COVER & ACCOMPANIMENT OF CAVIAR

• CAVIAR KNIFE / FISH KNIFE PLACED ON THE

RIGHT HAND SIDE OF THE COVER.

• SERVED ON COLD FISH PLATE.

• ACCOMPANIMENTS INCLUDE BLINIS (BUCK WHEAT

PAN CAKE) ,TOAST, BUTTER,CHOPPED SHALLOTS,
CHOPPED EGG YOLK & EGG WHITE.

• PORTION SIZE IS USUALLY ABOUT 30 gm.

CAVIAR KNIFE
CAVIAR SERVICE
 EXAMPLES OF CLASSICAL
HORSD’OEUVRE (NON-VEG)

CAVIAR CHIVES
PRAWN COCKTAIL
 COVER & ACCOMPANIMENT OF PRAWN
COCKTAIL
• SERVED IN GLASS OR BOWL.

• SMALL FORK & TEASPOON IS LAID ON THE TABLE

OR SERVED WITH UNDERLINER WITH THE
TABLEWARE AT THE SIDE .

• ACCOMPANIMENTS INCLUDE LEMON SEGMENT,

PEPPER MILL, CAYENNE PEPPER, BROWN BREAD
& BUTTER ARE SERVED.
SAUMON FUME (SMOKED SALMON)
HÛITRES (OYSTER)
OYSTER FORK
OYSTER DISH
COVER & ACCOMPANIMENTS OF HÛITRES
1. SERVED ON OYSTER DISH ALONG WITH FINGER
BOWL.

2. COVER LAID ARE SIDE PLATE WITH SIDE KNIFE,

OYSTER FORK ON THE RIGHT SIDE OF THE
COVER.

3. ACCOMPANIMENT INCLUDE TOBASCO SAUCE,

CHILLI VINEGAR, LEMON, CAYENNE PEPPER,
PEPPER MILL, BROWN BREAD & BUTTER.
4.
ESCARGOT (SNAIL)
SNAIL TONG
SNAIL FORK
SNAIL DISH
 COVER & ACCOMPANIMENT OF
ESCARGOT
1. SERVED ON SNAIL DISH.

2. COVER LAID ARE SIDE PLATE WITH SIDE

KNIFE, SNAIL TONG ON THE LEFT & SNAIL
FORK ON THE RIGHT.

3. FINGER BOWLS MAY BE OFFERED.

4. ACCOMPANIMENTS INCLUDE BROWN

BREAD & BUTTER .
 PATE DE FOIEGRAS

• MADE FROM
FATTENED GOOSE
LIVER.
• SOMETIMES LINED
WITH BACON
BARDING BEFORE
FILLING IN THE
MOULD.
EXAMPLES OF CLASSICAL HORS
D’OEUVRE (VEG )

AVOCADO
 CORN ON THE COB

CORN HOLDER
COVER & ACCOMPANIMENT OF CORN ON THE COB
• SERVED WITH SPECIAL HOLDER LIKE
SMALL SWORD OR FORK.

• SOUP PLATE IS USED FOR THE SERVICE.

• FINGER BOWL MAY BE OFFERED.

• ACCOMPANIMENT INCLUDE MELTED

BUTTER OR HOLLANDAISE SAUCE &
PEPPER MILL.
GRILLÉ ASPERGES (GRILLED
ASPARAGUS)
ASPARAGUS TONG
GLOBE ARTICHOKES
 HORS D’OEUVRE VARIES
IT COMPRISES OF ASSORTED STARTER’S.
IT NOT AS EXZOTIC AS CLASSICAL HORS
D’OEUVRE.
IT IS NOT AS EXPENSIVE AS CLASSICAL
HORSD’OEUVRES.
INDIVIDUAL COMPARTMENT OF THE TRAY OR
TROLLEY IS CALLED “RAVIER”.
MOSTLY IT IS SERVED AS PREPLATED.
EXAMPLE OF HORS D’OEUVRE
VARIES (VEG )

COLESLAW
MARINATED MUSHROOMS
CREAMED BEETROOT
 HORSD’OEUVRE varies (non-veg)
PORK TROTTERS
 PORK CUT INTO
JULIENNES MIXED
WITH MUSTARD
FLAVOURED WITH
FRENCH DRESSING
ALONG WITH
JULIENNES OF
GHERKINS ,PIMENTOS
& POTATOES .
 POTAGE (SOUP)
IT IS THE SECOND COURSE IN THE FRENCH
CLASSICAL MENU.
SOUP CAN BE CLASSIFIED AS THICK , THIN &
national .
THICK SOUP IS FURTHER CLASSIFIED AS
CREAM,GUMBO,PUREE,VELOUTE,BISQUE .
THIN SOUP IS CLASSIFIED AS
 CONSOMME & BROTH.
THICK SOUP BISQUE D’HOMARD
CRÈME DE EPINARD & CRÈME DE
TOMATE
 THIN SOUP
CONSOMMÉ CELESTINE
BEEF CONSOMMÉ
GARNISHED WITH THIN
STRIPS OF SAVOURY
PAN CAKES ARE MADE
BY ADDING PARSLEY
,CHIVES & CHERVILS.
 THIN SOUP
scotch BROTH
 RUSSIAN NATIONAL SOUP
BATWINIA
MADE FROM PUREE OF
SPINACH ,
SORREL,BEETROOT
&WHITE WINE WITH
SMALL ICE CUBES
SERVED SEPARATELY .
 IT IS SERVED COLD.
 ITALIAN NATIONAL SOUP
MINESTRONE

VEGETABLE SOUP
CONTAINING PASTA OR
RICE .
VEGETABLE USED ARE
PUMPKIN, CABBAGE
,BROAD BEANS,RED
KIDNEY BEANS,CELERY &
TOMATO.
GARNISHED WITH
PASTAS.
IT IS SERVED WITH THICK
OIL SAUCE CALLED
PESTO.
 FRENCH SOUP
SOUPE À L’OIGNON
FRENCH SERVED IN
CONSOMMÉ CUP OR
SOUP BOWL .

SERVED WITH
PARMESAN CHEESE &
GRILLED FLUTE.

 TOPPED WITH A SLICE

OF FRENCH BREAD &
GRATED CHEESE.
 OEUFS (EGGS)
IT IS THE THIRD COURSE IN THE FRENCH
CLASSICAL MENU.

IN THIS COURSE MOSTLY DIFFERENT EGG

PREPARATIONS IS BEEN SERVED.
OEUF AU CHOCOLAT PRALINE
GALETTES AUX HERBE ET NID D’
OUEFS
OEUFS BENDICTINE
OEUF EN COCOTTE
 FARINEUX (PASTA)
IT IS THE FOURTH COURSE IN FRENCH
CLASSICAL MENU.
THIS COURSE INCLUDE ALL DIFFERENT
TYPES OF PASTA & RICE PREPARATIONS.
PASTA IS ORIGINATED FROM ITALY.
PASTAS ARE BROADLY DIVIDED INTO 2
TYPES
 FRESH PASTA.
 DRY PASTA.
FUSILLI PASTA
FARFALLE (BOW SHAPE) PASTA
FETTUCCINI PASTA
PENNE PASTA
TORELLINI PASTA
RAVIOLI PASTA
SPAGHETTI PASTA
LASAGNE PASTA
MACARONI PASTA
BUCATINI PASTA
GNOCCHI PASTA
ROTELLE PASTA
CANNELLONI PASTA
OTHER TYPES OF PASTA
DIFFERENT TYPES OF PASTAS.
PASTA MAKING MACHINE
FETTUCCINI CARBONARA
FETTUCCINI PASTA

FETTUCCINI PASTA ALFREDO SAUCE

WITH ALFREDO SAUCE
PENNE ARRABIATA
 ARRABIATA SAUCE

• IT IS THE SPICY
TOMATO BASE
SAUCE USUALLY
USED FOR
PASTA
PREPARATIONS
.
SPAGHETTI BOLOGNAISE
RISSOTO
 POISSON (FISH)
• IT IS THE 5TH COURSE IN FRENCH CLASSICAL MENU.
• POISSON MEANS FISH PREPARATION.
• MOSTLY FILLET OF FISH IS USED FOR PREPARATIONS
WHICH IS FREE FROM BONE & SKIN.
• MOSTLY COMMONLY FISH USED ARE POMFRET,
SALMON,SOLE & TROUT.
• IN SHELLFISH LOBSTERS & CRAYFISH ARE USED.
MUSSELS EN BROCHETTE
GRILLED TUNA WITH WHITE
BEAN SALAD
 HARENG GRILLÉ
(GRILLED HERRING )
SAUMON POCHE (POACHED
SALMON)
SOLE MEUNIERE
 ENTREÉ
IT IS THE SIXTH COURSE IN FRENCH CLASSICAL
MENU.

IT IS THE FIRST MEAT COURSE SERVED IN SMALL

QUANTITY WITH THE PROPER GARNISH .

USUALLY POTATOES & VEGETABLE DISH IS NOT

SERVED WITH THIS COURSE IF IT IS TO BE
FOLLOWED BY MAIN COURSE.
IRISH STEW
LAMB CHOP
POULET SAUTE CHASSEUR
POULET MARYLAND
BEEF STROGNOFF
BEEF WELLINGTON
STEAK DIANE
JAMBON BOUILLI (BOILED
HAM)
 SORBET
IT IS THE SEVENTH COURSE IN FRENCH
CLASSICAL MENU.
SORBET IS CONSIDERED AS THE REST
COURSE IN FRENCH CLASSICAL MENU.
IN THIS COURSE WATER ICE MIXED WITH
ITALIAN MERINGUE, CIGARETTES &
LIQUEURS ARE SERVED.
SORBET AU CAFE
LEMON ALMOND SPONGE WITH
STRAWBERRY SORBET
LEMON SORBET WITH BERRIES
SCOOP PEACH SORBET
 RELEVÉ
IT IS THE EIGHTH COURSE IN FRENCH
CLASSICAL MENU.
RELEVÉ MEANS TO RELEASE.
IT COMPRISES OF BIG JOINTS OF MEAT EITHER
MAY BE GRILLED OR BRAISED.
ROAST DISH CAN ALSO BE SERVED AS THE
MAIN COURSE ALONG WITH PROPER
ACCOMPANIMENT.
GIGOT D’AGNEAU RÔTI
BOEUF RÔTI (ROAST
BEEF )
HORSERADISH SAUCE
PORC RÔTI (ROAST
PORK)
 APPLE SAUCE

APPLE SAUCE IS SERVED

AS ACCOMPANIMENT FOR
ROAST PORK.
APPLE SAUCE IS ALSO
SERVED WITH ROAST
DUCK & ROAST GOOSE.
MOUTON RÔTI (ROAST
MUTTON)
 ONION SAUCE & REDCURRANT
JELLLY

• ONION SAUCE IS SERVED AS THE ACCOMPANIMENT FOR ROAST MUTTON

& BOILED HAM.
• RED CURRANT JELLY IS SERVED AS THE ACCOMPANIMENT FOR ROAST
MUTTON.
AGNEAU RÔTI (ROAST
LAMB)
 MINT SAUCE

• MINT SAUCE IS
SERVED AS THE
ACCOMPANIMENT
FOR ROAST LAMB
.
 RÔTI (ROAST )
IT IS THE NINETH COURSE IN FRENCH CLASSICAL
MENU.
IT MEANS ROAST PREPARATION.
ROAST PREPARATIONS ARE SERVED WITH
ACCOMPANIED SAUCE & SALAD.
IN THIS COURSE ROASTED GAME BIRDS &
POULTRY ARE SERVED.
POULET RÔTI (ROAST
CHICKEN)
 BREAD SAUCE

• BREAD SAUCE IS
SERVED AS THE
ACCOMPANIMENT
FOR ROAST
CHICKEN .
CANETON RÔTI
(ROAST DUCK)
DINDE RÔTI (ROAST
TURKEY)
 CRANBERRY SAUCE

CRANBERRY SAUCE IS
SERVED AS THE
ACCOMPANIMENTWITH
ROASTED TURKEY .
OIE RÔTI (ROAST
GOOSE)
 LÉGUMES (VEGETABLE)
IT IS THE TENTH COURSE IN FRENCH
CLASSICAL MENU.
APART FROM VEGETABLE DISH SERVED WITH
RELEVÉ OR ROAST COURSE.
IT CAN BE SERVED AS SEPARATE COURSE.
NOW A DAYS LÉGUMES ARE SERVED AS
STARTERS.
POMME DE TERRE ANNA
POMME CROQUETTES
POMME DAUPHINE
VEGETABLE AU GRATIN
 SALADE (SALAD)
IT IS THE ELEVENTH COURSE IN FRENCH
CLASSICAL MENU.

SALADS ARE SERVED ALONG WITH HORS

D’OEUVRES OR WITH THE MAIN COURSE AS
ACCOMPANIMENT OR SERVED SEPARATELY.
CAESAR SALAD
NICOISE SALAD
RUSSIAN SALAD
MIMOSA
BUFFET FROID (COLD BUFFET)

IT IS THE TWELVETH COURSE IN FRENCH

CLASSICAL MENU.

IN THIS COURSE VARIETY OF COLD CUTS IS

BEEN SERVED LIKE SAUSAGES, SALAMI, PATE &
TERRINE.
ASSORTED COLD CUTS
SAUSAGES
 FROMAGE (CHEESE)
IT IS THE THIRTEENTH COURSE IN FRENCH
CLASSICAL MENU.
CHEESE ARE CLASSIFIED INTO 5 TYPES –
FRESH,SOFT ,SEMI HARD,HARD ,BLUE.
CHEESE ARE SERVED WITH VARIOUS
ACCOMPANIMENTS SUCH AS
CELERY,WALNUT,OLIVE ,GRAPES ,BREADS,
CREAM CRACKERS, WATER BISCUITS ETC.
CHEESE KNIFE
RICOTTA CHEESE (FRESH)
FETA CHEESE
(SOFT)
MUNSTER CHEESE
ACCOMPANIMENTS SERVED WITH
SOFT CHEESE
CREAM CRACKERS
WATER BISCUITS
SWEET DIGESTIVE BISCUITS
EDAM CHEESE (SEMI
HARD)
PARMESAN CHEESE (HARD
CHEESE)
PECORINO
DANISH BLUE & STILTON
CHEESE(BLUE CHEESE)
 ENTREMETS (SWEET)

IT IS THE FOURTEENTH COURSE IN FRENCH

CLASSICAL MENU.

IN THIS COURSE MOSTLY SWEET DISH ARE

SERVED WHICH MAY BE HOT OR COLD .
ICECREAM WITH BERRIES
STRAWBERRY PIE
DARK CHOCOLATE PUDDING
COFFEE CRÈME CARAMEL
WHITE CHOCOLATE PUDDING
CRÈME CARAMEL
RICE PUDDING
 SAVOUREUX (SAVOURY)
 IT IS THE FIFTEENTH COURSE IN FRENCH
CLASSICAL MENU.
 THIS ARE SAVOURY IN TASTE & SERVED IN LUNCH
OR DINNER AS A SUBSTITUTE FOR SWEET DISH.
 SAVOURY ARE DIVIDED INTO 3 TYPES
 SAVOURY BASED ON TOAST, CANAPE,BARQUETTE ,
EXZOTIC ETC.
 ALL SAVOURY SOUFFLE LIKE CHEESE SOUFFLE,HAM
SOUFFLE ,AVACADO SOUFFLE ETC .
 SAVOURY WITH STUFFED OMELETTES.
BARQUETTES
ASSORTED CANAPES
TARTLETTES
BOUCHÉES
CHOCOLATE FLAN
ANGELS ON HORSEBACK
DEVILS ON HORSEBACK
HAM & CHEESE SOUFFLE
 DESSERT

IT IS THE SIXTEENTH COURSE IN FRENCH

CLASSICAL MENU.

IN THIS COURSE FRESH FRUITS WITH NUTS

ARE SERVED .

SOMETIMES CANNED FRUITS ARE ALSO

SERVED.
FRUITS & NUTS
 CAFÉ (BEVERAGE)
• IT IS THE SEVENTEENTH COURSE IN FRENCH
CLASSICAL MENU.

• IN THIS COURSE USUALLY COFFEE & TEA IS BEEN

SERVED.

• EG :IRISH COFFEE,CAPPUCINO,EXPRESSO ,CHINESE

TEA ETC.
IRISH COFFEE
VIENNA COFFEE
CAPPUCCINO MAKING MACHINE
CAPPUCCINO
CAFÉ AU LAIT