can be easily said that bread is to a French, what rice is to a Chinese and
potato is to a German. Bread constitutes the most important part of a
Frenchmen’s everyday food, considering this fact it can be easily said that the
French are very particular about their breads (Durand, Rao, & Monin, 2007).
They usually prefer a bread that is fresh, and
baked just before consuming it. They also do consider the colour of bread also
as in integral part in terms of the breads being consumed, some prefer golden
brown and crusty while some prefer pale looking breads. Bread in French
household is basically consumed with all the 3 meals(breakfast, lunch and
dinner). Coming to the popular breads that France has given Baguette and Petit
Parisien to the world. The French Baguette is a golden brown, rod shaped loaf
approximately 2 feet long, whereas the Petit Parisien is generally shorter and
fatter in comparison to the Baguette (french-cuisine,
1.Hors d’ oeuvre Appetizer
Pasta and Rice
16.Desserts Fruits and Nuts
FRENCH CLASSICAL MENU
1. Hors D’ oeuvre/ Appetizers
2010) It is the first course of the meal.
This course is composed usually of tangy, salty, sour, hot-natured items
which help stimulate the appetite. The hors d’ oeuvre should have eye appeal,
should be decorative. The term hors d’ oeuvre usually applies to a variety
of side dishes offered as appetizers such as potato salad, Anchovies,
Prawns, Olives, Russian salad, herring, sardines, cold egg dishes,
mushrooms, Artichoke, Asparagus etc. and also to single items served as a
preliminary appetizer course before the soup (Trubek, 2000).
This course originated in Russia where the guests
helped themselves to small dishes prior to sitting down at a table for their
meals. Now it is popular all over the world and appears even on a simple
menu. The function of this course is to stimulate the appetite by
producing more saliva and other digestive juices in our system. A
good hors d’ oeuvres service can increase the turnover of the restaurant
by producing a psychological effect.
Hors d’ oeuvres
are classified in many formats like hot and cold, simple and deluxe,
single and multiple, liquid and solid and so forth.
– simple salad, raw salad, plain salad
fish: – Snails, Prawns, Crayfish, Shrimps
– Oeuf mayonnaise, oeuf farcis, plover eggs, seagull’s eggs
Smoked Salmon, Jus de tomato
2. Potage/ Soup
nutritional liquid which are made from the extractions of vegetables, meat
bones, etc. Two soups are usually provided on menu, one, clear soup, and
the other, thick soup. If hot soup follows a cold appetizer, it should be thin
soup, and if a hot soup follows a hot appetizer, it should be thick soup.
? Soup a
A versatile and
outstanding food product with unusual number of preparations besides an
ingredient for bakery and cookery products for binding, emulsifying and
stabilizing various dishes. Nowadays it is mostly served in the breakfast menu,
but it is being offered as a separate course in French classical
menu. Some of the popular methods of cooking can be poached egg.
4. Farineux/Pasta and
This is usually the fourth course in a French classical menu. This course
consists of the products made from pasta and rice. The word ‘pasta’ is of
course, Italian and means ‘dough’. It includes all kinds of foods that are
rich in carbohydrates, like rice, pasta and all other starchy products.
? Gnocchi romaine
5. Poisson/ Fish
Fish is easily digested and
helps to prepare the appetite for heavier courses that follows
? Cooked meuniere:
Sole, trout, and Salmon are usually served in this style.
? Fried: Whitebait
and sole are often fried.
? Hot shellfish:
Lobster, crayfish and Dublin bay prawn are served in this style.
6. Entrée/ Entrance
Entrée is a French
word meaning entrance, perhaps of first meat course prepared by simple methods
of cooking like grilling, frying etc. somehow few others specific items
other than meat are also put under this entrée course. Usually, a single-
portioned item accompanied by a rich sauce or gravy and garnished. Entrée
is served in a hot plate, and the cutlery provided is a A.P knife and a A.P
fork. A dessert spoon is kept on the sideboard, in case the guest demands it.
? Kebab Orientale
? Steak Diane
It is the main
course of the meal. It is normally larger than entrée and takes the forms of
the butcher joints, which have to be carved. Big joints of meats such as veal,
lamb, poultry, beef and pork are served with heavy accompaniments and garnish.
A sauce or roast gravy, potatoes and green vegetables are served with this course.
The appropriate cutlery for releve is a joint knife and joint fork.
? Poulet Maryland
8. Sherbet/ sorbet
It is the eight
courses of the menu. It is therefore refreshment between the courses i.e.
main course and roti. It helps indigestion. 10-12 minutes are allotted for
the sorbet service. Russian and Egyptian cigarettes are passed with
sorbet. It originated in Arabia and china. It was introduced in 1660
by Francisco porcopio. It is iced water flavored with champagne or
any other liqueur. It is sweetened and colored with fruit juices.
9. Roasts/ Roti
Roasts are also a
feature of the French classical menu, with all types of roasted joints meats
served, in particular game meat. Each meat is accompanied by its own particular
sauce and gravy, with green salad. It is served in hot joint plate with a joint
knife and a fork.