French Classical Menu
The French Classical Menu:
France and to some extent Switzerland took the lead in standardizing and globalising the art of food presentation and food service. The earliest form of banqueting and formal food service goes back to monarchs who used to serve up huge meals consisting of 50-80 dishes in the honor of visiting heads of state in the early 15th century. The menu slowly underwent modifications wherein the French classical menus evolved. This classical menu had some 17 distinct courses which slowly got reduced to 14,then went on to become 11.This classical menu has many regional varieties but dining in the Continent, Europe, is even today as per the sequence of courses of the classical menu. Today, very rarely are all these courses served together .We select a few, 3-5,courses from the classical menu to compile smaller, attractive and balanced menu for today’s guests.
9.2 Sequence Of Courses For The French Classical Menu: Before attempting to discuss the details of the courses of the French classical menu, one should be thorough with the sequence and a basic comprehension of the courses, which make up the classical menu. The following is the sequence of the 11 courses of the classical menu:
Sl.no: Course English equivalent
1 Hors-d’oeuvre Starters
2 Potage Soup
3 Poisson Fish
4 Entrée Entry of meat
5 Relev’e Relieve or butcher joints of meat
6 Sorbet The rest course
7 Roti Roasts
8 Legumes Vegetables
9 Entremets Kitchen sweets
10 Savoureux Savory
11 Dessert Fresh fruits and nuts. Fig 9.1 9.3 Cover For Each Course: Each course of the continental menu has a distinct cover. The exceptions in cover set up are also well documented. Any aspiring food and beverage service professional has to be sure of the table set up, cover and the accompaniments which are served with every course so as to compliment the chef’s efforts with the food service.
France and to some extent Switzerland took the lead in standardizing and globalising the art of food presentation and food service. The earliest form of banqueting and formal food service goes back to monarchs who used to serve up huge meals consisting of 50-80 dishes in the honor of visiting heads of state in the early 15th century. The menu slowly underwent modifications wherein the French classical menus evolved. This classical menu had some 17 distinct courses which slowly got reduced to 14,then went on to become 11.This classical menu has many regional varieties but dining in the Continent, Europe, is even today as per the sequence of courses of the classical menu. Today, very rarely are all these courses served together .We select a few, 3-5,courses from the classical menu to compile smaller, attractive and balanced menu for today’s guests.
9.2 Sequence Of Courses For The French Classical Menu: Before attempting to discuss the details of the courses of the French classical menu, one should be thorough with the sequence and a basic comprehension of the courses, which make up the classical menu. The following is the sequence of the 11 courses of the classical menu:
Sl.no: Course English equivalent
1 Hors-d’oeuvre Starters
2 Potage Soup
3 Poisson Fish
4 Entrée Entry of meat
5 Relev’e Relieve or butcher joints of meat
6 Sorbet The rest course
7 Roti Roasts
8 Legumes Vegetables
9 Entremets Kitchen sweets
10 Savoureux Savory
11 Dessert Fresh fruits and nuts. Fig 9.1 9.3 Cover For Each Course: Each course of the continental menu has a distinct cover. The exceptions in cover set up are also well documented. Any aspiring food and beverage service professional has to be sure of the table set up, cover and the accompaniments which are served with every course so as to compliment the chef’s efforts with the food service.