french classical menu presentation

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Menu is a selling aid for any food & beverage service establishment.

It has all the description about the dishes. There are two types of menu: Table

d'hôte a la carte

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Has a fixed number of courses. Limited choice within each course. Selling price is fixed. Food is usually available at a set

time.

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Choice is generally more extensive. Each dish is priced separately. Longer waiting time.

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Hors-d’ oeuvres Potage Oeufs Farineux Poisson Entrée Sorbet Releve Roti

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Legumes Salade Buffet froid Entremets' Savoureaux Fromage Desserts Beverage

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The term is accepted as a meaning of variety pickled or well seasoned food stuff.

Spicy or tangy to stimulate the appetite.

Can include variety of salads, sea food etc.

Example:- Salads: Potato Salad Ham & Chipolata

Salad Russian Salad

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Caviar:- Accomp:- Blinis, Hot melba toast, Butter, Lemon wedge, chopped shallots, chopped egg yolk & white)

Canapés Mousses & Pates:- Accomp:- Lemon

wedge with fish mousses, lemon is also offered for meat pates also, or other breads, red wine& white wine jelly .

Smoked salmon:- Cayenne pepper, peppermill, brown bread & butter.

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Two soups are generally provided on the menu one being the clear soup(consommé) and the other a thick soup (crème, veloute, puree).

Although it must be noted that the clear soup is always placed first on the menu.

Examples:- Tortue Claire :- clear turtle soup (English, accomp: cheese straw, lemon seg. & brown bread & butter)

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Consommé julienne : - clear soup garnished with strips of root vegetables

Consommé Celestine : - clear soup garnished with strips of savoury pancakes.

Bisque d homard :- thick lobster- flavoured soup

Crème de tomates : - cream of tomato Soup a l oignon : - clear onion soup

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Minestrone:- Italy French Onion Soup:- French Petite Marmite:- France Gazpacho:- Spain Cherry:- German Scotch Broth Hungarian Goulash Mulligtawny Borscht – Poland – Duck & Beetroot soup Zuppa Pavese – French Onion with Raw whole

egg. Hotch potch Flamande-

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Egg dishes have a large varieties. Examples of egg dishes are:-   Omelette espagnole:– Flat omelette

with onions, peppers and tomatoes. Omelette aux tomates:- tomato

omelette Omelette aux champignons:-

mushroom omelette Oeuf brouille au lard:- scrambled egg

with bacon.  

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Oeuf poche Florentine :- poached egg on a bed of spinach coated with cheese sauce & gratinated

Scrambled Egg omelettes

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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 parmesan is now shaved from the piece rather than being grated.

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Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.

 Ravioli :- noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

 Cannelloni :- rolls of ravioli paste filled with stuffing as for ravioli.  

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Gnocchi romaine – semolina based.

 Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.

Buerre Riz

Gnocchi Piedmontaise

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Includes fish dishes, both hot or cold as such.

Poached:- Salmon, Trout, Turbot (each with its appropriate garnish and accompanying sauce).

Fried:- Whitebait, sole(sometimes) Hot Shellfish:- Lobster, crayfish, 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.

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Hot fish with sauce:- No accompaniment Hot, without sauce:- With Hollandaise Fried (bread crumbed) (a l’Anglaise) :-

With tartare sauce, or other mayonnaise based sauce.

Fried or Grilled(not bread crumbed):- With hollandaise, or tartare.

Deep fried dipped in better (a l’Orley):- Tomato sauce is offered with lemon.

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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 follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.

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Poulet sauté chasseur:- Sauté chicken in a rich brown sauce flavoured with tomatoes and mushroom.

Supreme de volaille sur cloche – Breast and wing of chicken cooked under a cover in oven.

Kebab Orientale:- Savoury items cooked on a skewer.

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Steak Diane:- Minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.

Chateaubriand:- Double fillet steak grilled.

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Traditionally sorbets (now called granites) 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 champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an under plate with a teaspoon.

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At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes.

Sometimes Cuban cigars along with the first speech sometimes, is given now.

Examples:- Sorbet au Champagne  Sorbet au Citron Sorbet a l’orange Sorbet au Cassis

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Refers mainly to roasts.

Normally larger than entrees and take the form of butcher’s 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.

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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 leg of pork with apple sauce.

Gigot d agneau roti sauce menthe:- roast leg of lamb with mint sauce

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Roast always contain roast game or poultry (chicken, turkey, duck, pheasant, quail).

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 accompaniment for roast items.

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Oie roti, puree de pommes: Roast goose with apple sauce.

Faison roti: Roast pheasant served with bread crumbs.

Poulet roti: Roast gravy & parsley & thyme.

Venaison: Roast venison Agneau roti: Roast lamb with mint sauce

or redcurrant jelly.

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At this stage the balance of the courses is gradually returning from heavy to light.

Now we have a vegetable dish served only with its accompanying sauce.

Such as artichokes, asparagus & corn

on the cob, with hollandaise sauce( an egg and butter based sauce) or beurre fondue( melted butter) offered separately,

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In classic functions these legumes may be served on their own as a separate vegetable course.

Examples:- Puree de pommes (de Terre):- Creamed

potatoes. Pommes sautés:- Potatoes boiled in skins

peeled sliced and shallow fried. Pommes Frites:- Deep fried potatoes.

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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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Salads can be of two types.1.Single Salad2.Compound Salad

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Salad francaise:- lettuce, tomato, egg, & vinaigrette dressings.

Salad vert:- Lettuce, watercress, cucumber and green pepper.

Beet Root Salad:- Single Salad Tomato Mozzarella

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All cold meat cuts, & cold met items come under this course.

Froid means cold so all the items which come under this course are cold cuts.

Includes a variety of cold meats, fish, cheese & egg items together with a variety of salads & dressing.

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Poulet Roti:- Roast chicken Caneton Roti:- Roast Duck Mayonnaise ‘d’ hommard: - lobster

mayonnaise Galantine de volaille: - Cold chicken

coated with a chicken flavoured sauce and decorated, then coated in aspic.

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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.

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Souffles, crepes(pancakes), coupes(ice cream dishes).

Baba au rhum:- yeast leavened light

sponge soked in rum. Crepe suzette:- pancakes in a rich fresh

orange juice and flamed with brandy.

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Ananas Flambé 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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Always served hot.

These are savoury items.

Includes savoury soufflés, quiches & fritters.

These may be in form of hot canapés such as Welsh Rarebit or other items on toast.

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

Canapé Diane:- Chicken livers rolled in

bacon and grilled, placed on a warm toast.

Champignons sur croute:- mushrooms on toast.

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Includes a range of cheeses & various accompaniments.

E.g.:- 1.salt, pepper & mustard, 2.butter, 3.celery stick, 4.radish, 5.castor sugar for cream cheeses, 6.assorted biscuits.

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We have five types of cheeses:-

1.Fresh2.Soft3.Semi-hard4.Hard5.Blue

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Fresh cheese:- Cottage Cream Mozzarella (Italian, cow’s) Ricotta (Italian, Whey of

cow’s milk) Soft cheese:- Bel Paese (creamy

Italian) Brie (French) Camembert (French) Feta (Greek made from

both goat & sheep milk)

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Semi-hard cheese:- Cheddar (British) Cheshire (crumby,

white or red, slightly salty) Derby (English) Edam (yellow or red

wax coated rind) Hard Cheese:- Parmesan (Italian) Kefalotyri (Greek)

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Blue Cheese:- Blue Cheshire (accidently)

Gorgonzola (Softish, sharp flavored Italian)

Roquefort (classic, sheep’s milk, matures in caves French)

Stilton (English, cow’s milk_

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All forms of Fresh Fruits and nuts may be served accompanied by castor sugar and salt.

It may be stewed fruits, fresh or nuts.

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It may be hot or cold. May be alcoholic or non

alcoholic. Varieties of beverages are

served under this course.

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Thank you47