French classical menu

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the recipe for roti roasted items is shown on a white plate with red sauce
Roti (Roasted items)
In this course, roasted poultry and game birds are included. If poultry or game birds are cooked by any other cooking method, then those dishes will not be considered as a roast course.
a yellow coffee cup with raspberries in it and the words sorbet rest course
Sorbet (Rest course)
sorbets are water ice flavored with champagne or wine or liqueur and essences and are served in a tall glass with a teaspoon/sundae spoon. It is the rest course of the french classical menu.
an image of a piece of meat on a grill with text overlay that reads, i believe main meat course
Releve (Main meat course or joints of meat)
It is the seventh course or main course of the french classical menu. Releve is normally larger than entrees and takes the form of butchers' joints, which have to be carved.
a plate with meat, asparagus and tomato on it next to the words enter first meat course
Entree (First meat course)
Entree is generally small well-garnished dishes, this course is said to be an entry to a meat course. which comes from the kitchen ready for service, they are always accompanied by a very rich gravy or sauce.
two fish sitting on top of a pan covered in oil
Poisson (Fish)
t is the fifth course of the french classical menu. Fish is soft and fibred and tender meat, which is easily digested and help to prepare the appetite for the havier course to come
a white plate topped with pasta covered in sauce
4. Farinaceous / Farineaux (Pasta or Rice)
an egg is sitting on top of a piece of bread with the words, oeufs egg
Oeufs (Egg)
It is the third course of the french classical menu. All types of egg preparations (except plain boil egg) are included in this course.
a white plate topped with soup on top of a wooden table
Potage (Soup)
Potage or soup is the second course in the french classical menu. All classes of soups, such as clear, cream, puree, veloute, broth, bisque, and chowder come under the course.
shrimp with ketchup on the side and text overlay reads hors - d'oeuvre appetizer
Hors-d-oeuvre (Appetizer)
It is the first course of the french classical menu. This course consists of dainty and delicate dishes of tangy, salty nature, aimed at stimulating appetite.
there are many different types of food on this plate and the words 17 courses of french classical menu
French classical menu
A French classical menu is the standard of a menu created by the french, it is consists of 17 courses. The food service staff must know the sequence in which the classical menu is presented