Course of French Classical Menu With Example

Course of French Classical Menu With Example 

17 COURSE OF FRENCH CLASSICAL MENU

SEQUENCE

1. Hors d' oeuvre - Appetizer

    

    It is a first course of french clasical menu. In which contains stimulating food or dishes. Hors d' oeuvre is spicy in nature which increases desire of food eating. Nowdays hors d' oeuvre gain popularity as starter.

There are two types of  hors d' oeuvre following:
                                      a. Hors d' oeuvre varies
                                      b. Single food Hors d' oeuvre

    
    Examples:
    Melon and grapefruit cocktial
    Smoked salmon
    Green salad

    
2. Potage - Soup

    It is a 2nd course of french classical menu. In which conntain various types of soups. There are normally two types of soups - thin soup and thick soup. and basically thin soup is written first.

    Examples:

    Cream of tomato
    Minestrone soup
    Green turtle soup
    Petite marmite

3. Oeufs - Eggs

    It is a 3rd course of french classical menu. In which contain all types of egg dishes except fried and plain boiled eggs because these dishes are more suitable for breakfast than lunch.

    Examples:

    Egg mornay 
    Egg chimay
    Omelette chasseur

4. Farineux/Farinaceous - Pastas/Rice

    It is a 4th course of french classial menu. In which serve all types of pastas and rice. Mostly serve Italian pastas. Pasta availabe more than 200 vaireties and differentiate based on size, shape, colour and so on.

    Examples:

    Macaroni italienne
    Spaghetti bolognaise
    Ravioli milanaise
    Cannelloni napolitaine

5. Poisson - Fish

    It is a 5th course of french classical menu. In which serve all types of fish dishes except smoked fish dishes.Every fish dishes have separately accompaniment sauce like hollandise, mayonnaise sauce are served with poached fish dish.

    Examples:

    Fillet of pomfret veronique
    Fillet of sole mornay

6. Entree - Entree

    It is a 6th course of french classical menu. In which serve all types of meat dishes. It is said to be an entry to a meat course. Small pieces of meats and chickens are serve in this course. Entree may be served as main course.

    Examples:

    Irish stew
    Steak tartare
    Kidney pie
    

7. Releve - Joint

    It is a 7th course of french classical menu. In which serve basically joints of meat - pork, beef, veal, mutton, or lamb. In this course can use various cooking method for dishes. It is a main course of meat.If this course is served as main course then potatoes and vegetables are served with this course.

    Examples:

    Roast leg of lamb
    Boiled leg of mutton
    

8. Sorbet - Sorbet

     It is a 8th course of french classical menu. It doesn't really course, which serve basically russian cigars and rejuvenate food for rest time between long course. This course mostly serve in a tall glass with a sundae or a teaspoon.

    Examples:
    Pineapple sorbet
    Lemon sorbet
    Raspberry sorbet

9. Roti - Roast

    It is a 9th course of french classical menu. In which serve roast  of game or poultry - Chicken, Duck, Turkey, or Quail. Which meat cook through only roast cooking method in this course and salad  is serve on a half-moon plate with this course.
If this course is served as the main course then vegetables and potatoes are served.

    Examples:

    Roast chicken
    Roast quail
    Roast duck

10. Legumes - Vegetables 

      It is 10th course of french classical menu. In which serve all types of vegetables and based dishes. This course may be serve  as main course or included along with roast, releve, or entree course.

    Examples:
    Asparagus
    Brocoli
    Vegetable au gratin
    Choufleur mornay

11. Salade - Salad

      It is 11th course of french classical menu. In which serve all types of salads.

    Examples:
    Salasde vert
    Salade francaise
    

12. Buffet froid - Cold buffet

      It is 12th course of french classical menu. In which serve chilled small pieces of meat. 
      

    Examples:

    Poulet roti
    Caneton roti
    Mayonnaise d hommard

13. Entremets - Sweets

     It is a 13th course of french classical menu. In which serve all hot and cold sweet dishes.

  

    Examples:
    Souffles
    Caramel custards
    Christamas puddings
    Ice cream 
    Fruit salad

14. Fromage - Cheese

      It is 14th course of french classical menu. In which serve various cheese, but now days this course from menu and serve with dishes as accompaniment.All types of cheese - Hard, Semi-hard, Soft, Blue, and Fresh cheese - may be serve with appropriate accompaniment.

    Examples:

    Mozzarella
    Parmesan
    Gouda
    Edam
    Danish blue
    

15. Savoureux - Savoury

      It is 15th course of french classical menu. In which serve many types of savoury prepared from different bases and this dish of salty taste. It may be serve in place of cheese. But this course had outdated from menu.
      

    Examples:
    Welsh rarebit
    Canape daine
    chicken vol-au-vent

16. Dessert - Fruits and nuts

      It is 16th course of french classical menu. In which serve dessert mostly based on fruits and nut.It is better to offer assorted fruits in the dessert course instead of  serving any one fruit. Caster sugar and salt may be use as accompaniment.

    Examples:

    Cake
    Cookies
    Fruits or fruits basket
    Pastries

17. Boissons - Beverages

     It is 17th course of french classical menu. In which serve all cold and hot beverages. It served at the end of a meal. And while complies menus then this course are not counted as a course. 

   
    Examples:

    All types of Tea (Indain, Darjeeling, and so on.)

    All types of coffee (Iced, Filter, and so on.)

 

13 COURSE OF FRENCH CLASSICAL MENU

SEQUENCE

1. Hors d' oeuvre - Appetizer

2. Potage - Soup

3. Oeufs/Farineux - Eggs/Pastas

4. Poisson - Fish

5. Entree - Entree

6. Releve - Joint

7. Sorbet - Sorbet

8. Roti - Roast

9. Legumes - Vegetables

10.Entremets - Sweets

11. Fromage/Savoureux - Cheese/Savoury

12. Dessert - Fruits and nuts

13. Cafe - Coffee

11 COURSE OF FRENCH CLASSICAL MENU

SEQUENCE

1. Hors d' oeuvre - Appetizer

2. Potage - Soup

3. Poisson - Fish

4. Entree - Entree

5. Releve - Joint

6. Sorbet - Sorbet

7. Roti - Roast

8. Legumes - Vegetables

9.Entremets - Sweets

10. Savoureux - Savoury

11. Dessert - Fruits and nuts

Finally, serve tea or coffee but it is not considered as separate courses.