Radission

Radission

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  Hotel Management Encyclopedia 17COURSES OF FRENCH CLASSICAL MENU 17 COURSES OF FRENCH CLASSICAL MENU 1) Hors D'oeuvre Being of a highly seasoned and piquant in nature, this course is used to manipulate the appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in popularity, and nowappear even on simple menus in modest eating places. Although the actual term “hors d’oeuvres” applies to the service of various cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also covers whatever items are served before the soup. Examples of such hors d’oeuvres: · Melon: Melon Frappe · Oysters: Huitres Nature · Smoked Salmon: Saumon Fumee · Caviar: CAVIAR · Grapefruit: Pamplemousse · Shrimp, Prawn or Lobster Cocktail · Fruit Cocktail Coupe Florida 2) Potage The French have three separate words for soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage falls somewhere between the two in texture, content and thickness. A potage is usually puréed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class à la carte menus, a fish soup is also usually offered for selection, the two most common being “Bisque d’Homard” or “Bouillabaisse.” 3) Oeufs Oeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu. Some examples are omelette Espagnole, Oeuf en Cocotte a la crime, Oeuf poche florentine. 4) Farineux This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is added to form a dough. It can be coloured and flavoured in various ways. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and Macaroni au gratin. 5) Poisson Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not generally occupy a place on the “classical
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  dinner menu,” butare freely offered on the shorter-coursed luncheon menu.. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice. 6) Entrée This is the first of the meat courses on a menu. It is always a complete dish in itself. It is dispatched from the kitchen garnishedand sauced in the manner in which it is intended to be served. The “entrée” is always cooked and garnished in an artistic manner andusually served with a rich sauce. The following items, with their appropriate garnishes and sauces, can be successfully served as entrées. · Brains (Cervelles) · Liver (Foie) · Oxtail (Queue de Boeuf) · Kidneys (Rognons) · Calves Head (Tete de Veau) · Trips (Tripes) · Rump, Entrecote and Tournedo Beefsteaks · Lamb Chops and cutlets - Noisettes and Filet Mignons · Pork Chops and cutlets 7) Sorbet This course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavored as a rule with champagne and served in a glass. Some examples are Sorbet Italian and Sorbet crème de menthe. Russian or Egyptian cigarettes are often passed around during thiscourse. 8) Relevé This is the main meat course on the menu, and is commonly known as the “piece de resistance.” It may consist of joint of any ofthe following: Lamb (Agneau) Chicken (Poulet) Beef (Boeuf) Duckling (Caneton) Veal (Veau) Fowl (Poulard) Ham (Jambon) Tongue (Langue) Pork (Porc) 9) Roti - Roast This course normally consists of game or poultry and is often included in the entree. Each dish is accompanied with its own particular sauce and salad. Some examples are Roast chicken, Braised duck and Roast quail. 10) Legumes These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. Some examples are Cauliflower Mornay, Baked potato and Grilled tomatoes. 11) Salade Various types of salads are served in this course.For Example-Salade Vert(green salad),Lettuce salad. 12)Buffet Froids
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  In this courseChilled meat(small)pieces are served.Example Fromage:Canetoni Roti,Pulet Roti 13) Entremets Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream. Some examples are Apple pie, Chocolate souffle and Cassata ice-cream. 14) Savoureux A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples. 15) Fromage Fromage (Cheese) is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese. 16) Dessert/Desservir Dessert is a course that typically comes at the end of a meal.The French word desservir mean "to clear the table." This is the fruit course usually presented in a basket and placed on the table, as part of the table decor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies. 17)Beverage/Café All types of hot or cold beverage,Tea,Coffee etc. are served. Email