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17 Course Menu

The document outlines the traditional 17 courses that make up a French classical fine dining menu. It begins with hors d'oeuvres and appetizers to stimulate the appetite. Soups like potage are thick and well-seasoned. Courses then include preparations of eggs, pasta, fish, meat entrees, sorbet to cleanse the palate between courses, and main meat dishes. Vegetables, salads, chilled meats, desserts, cheeses, fruits and beverages complete the multi-course meal.

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208 views4 pages

17 Course Menu

The document outlines the traditional 17 courses that make up a French classical fine dining menu. It begins with hors d'oeuvres and appetizers to stimulate the appetite. Soups like potage are thick and well-seasoned. Courses then include preparations of eggs, pasta, fish, meat entrees, sorbet to cleanse the palate between courses, and main meat dishes. Vegetables, salads, chilled meats, desserts, cheeses, fruits and beverages complete the multi-course meal.

Uploaded by

Arnie
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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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
dinner menu,” but are 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
In this course Chilled 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.

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