The French classical menu is structured in a specific order, traditionally consisting of 17 courses. These courses are designed to showcase a range of flavors and textures, often accompanied by wine pairings. Here’s a breakdown of each course
1. Hors-d’ Oeuvre (Appetizers)
The first course consists of various small dishes to whet the appetite. It can include items like pâté, foie gras, or smoked salmon. These are typically served with a light wine or aperitif.
2. Potage (Soup)
Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, velouté, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu.
Examples of Potage:
Consommé julienne: – clear soup garnished with strips of root vegetables.
Consommé celestine: – clear soup garnished with strips of Savoury pancakes.
Bisque d homarid :- thick lobster- flavored soup.
Green Bean Soup : – cream of Green Beans.
Soup a l organon : – clear onion soup.
3 – Oeuf / Egg
Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, an cocotte, poached or scrambled. This course is not included in the dinner menu.
Examples of egg dishes are:
Omelets espagnole – Flat omelets with onions, peppers and tomatoes
Omelets aux tomato’s : – tomato omelets
Omelets aux champignons : – mushroom omelets
Oeuf poche Florentine : – poached egg on a bed of spinach coated with cheese sauce & gratinated
Oeuf bouilli au lard : – scrambled egg with bacon.
3. Poisson (Fish)
The fish course can include delicate dishes like sole meunière or salmon an papillote. This course highlights the freshness of fish and is often paired with white wine Examples of fish dishes are:
Sole meuniere: – Sole shallow fried in butter.
Sole Colbert: – Sole, flour, egg and bread crumbed and deep fried. (fillets).
Sole cubit: – fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.
Darne de salmon grille, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavored with tarragon.
Homarid Newburg: – Lobster served with thickened sauce of fish stock and cream flavored with brandy and finished.
4 – Farinaceous / Farineaus / Pasta or Rice
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. There are more than 200 varieties of pasta. The ingredients, size, shape and color determine the type of pasta.
Examples of farinaceous dishes are:
Spaghetti napolitana – spaghetti in a tomato- and garlic- flavored 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.
Gnocchi romaine – semolina based.
Spaghetti bolognaises – spaghetti blended with minced lean beef with rich brown sauce.
5 Poisson / Fish
Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the palate for the heavier meats that follow. 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.
Examples of fish dishes are:
Sole meuniere : – Sole shallow fried in butter.
Sole Colbert : – Sole, flour, egg and bread crumbed and deep fried. (fillets).
Sole cubit : – fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.
Darne de summon grille, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavored with tarragon.
Hoard Newburg: – Lobster served with thickened sauce of fish stock and cream flavored with brandy and finished with butter.
6. Entrée/Entree (Main Course)
The entrée (in the French sense) is the main course, typically centered around meat such as beef, lamb, or poultry. Dishes could include Coq au Vin, beef Wellington, or duck confit.
7. Sorbet
A refreshing sorbet is often served as a palate cleanser between courses. The sorbet is typically citrus or fruit-flavored, intended to reset the taste buds before moving onto the heavier courses.
Examples of sorbet :
Lemon Sorbet
Champagne Sorbet
Calvados Sorbet
Peach Sorbet
Raspberry Sorbet
8. Relevé/Joints (Second Meat Course)
This is the main meat course on the menu, Relives are 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.
The Dish may contain any of the following:
Lamb (Agneau) Chicken (Poulet)
Beef (Boeuf) Duckling (Cane ton)
Veal (Veau) Fowl (Poulard)
Ham (Jambon) Tongue (Langue)
Pork (Porc)
Some Examples of Releve:
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 legg of pork with apple sauce.
Gigot d agneau roti sauce menthe : – roast leg of lamb with mint sauce
9 – Roti / Roast
At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of 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 cresent shaped dish.
Example of Roti:
Roast chicken.
Braised duck.
Roast quail.
7. Côte de Viande (Roast or Grilled Meat)
This is another meat course, often featuring a larger cut, such as prime rib or roasted pork. It’s served with rich sides like gratin dauphinois or braised vegetables.
10. Legume’s (Vegetables)
Vegetables are often served in their own course, allowing the chef to showcase the quality of seasonal produce. A classic French vegetable dish is ratatouille, which combines tomatoes, eggplant, and zucchini.
11 – Salades / Salad
Various types of salads which are served during this course.
Examples of salades are:
Salade francaise : – lettuce, tomato, egg, & vinaigrette dressings.
Salade vert: – Lettuce, watercress, cucumber and green pepper.
12 – Buffet Froid / Cold Buffet
In this course Chilled meat(small) pieces are served.
Examples of cold buffet items are:
Poulet roti : – Roast chicken
Ham in Parsley Aspic (Jambon Presilla).
Cane ton Roti: – Roast Duck.
Mayonnaise d homarid: – lobster mayonnaise.
13 – Entremets / Sweets
Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.
Examples of Entremets:
Crepe suzette: – pancakes in a rich fresh orange juice and flamed with brandy.
Ananas Flambés au kirsch: – Pineapple flamed with cherry flavored 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.
14 – Savoureux / Savory
A dish of pungent taste, such as anchovies on toast or pickled fruit. They are served hot on toast or as Savoury soufflé. Welsh rarebit, Scotch woodcock, Canape Diane are some of the examples.
Welsh rarebit: – Cheese sauce Flavored with ale on toast gratinated.
Canape Daine:- Chicken livers rolled in bacon and grilled, placed on a warm toast.
Champignons sur croute: – mushrooms on toast.
15. Fromage (Cheese)
A selection of cheeses is typically offered, with options ranging from creamy brie to strong Roquefort. It’s traditionally served with a glass of wine that complements the cheeses.
16. Dessert
French desserts are famous worldwide. The dessert course could range from delicate pastries like éclair or tarte Tatin to rich chocolate mousse or crème Brelee. It’s the sweet conclusion to the meal.
17. Final Refreshment
In some menus, a final course of refreshing fruit or a light aperitif might be served, signaling the complete end of the meal. It could include fresh berries or a small serving of sorbet.
Summary:
The 17-course French classical menu is a carefully orchestrated dining experience, designed to engage all senses. From delicate appetizers to indulgent desserts, and complemented by fine wines and spirits, each course offers a unique flavor journey. The inclusion of palate cleansers and various meat, fish, vegetable, and cheese courses ensures a balanced yet luxurious meal.
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