french classical menu presentation
TRANSCRIPT
![Page 1: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/1.jpg)
By:
1
![Page 2: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/2.jpg)
Menu is a selling aid for any food & beverage service establishment.
It has all the description about the dishes. There are two types of menu: Table
d'hôte a la carte
2
![Page 3: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/3.jpg)
Has a fixed number of courses. Limited choice within each course. Selling price is fixed. Food is usually available at a set
time.
3
![Page 4: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/4.jpg)
Choice is generally more extensive. Each dish is priced separately. Longer waiting time.
4
![Page 5: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/5.jpg)
Hors-d’ oeuvres Potage Oeufs Farineux Poisson Entrée Sorbet Releve Roti
5
![Page 6: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/6.jpg)
Legumes Salade Buffet froid Entremets' Savoureaux Fromage Desserts Beverage
6
![Page 7: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/7.jpg)
The term is accepted as a meaning of variety pickled or well seasoned food stuff.
Spicy or tangy to stimulate the appetite.
Can include variety of salads, sea food etc.
Example:- Salads: Potato Salad Ham & Chipolata
Salad Russian Salad
7
![Page 8: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/8.jpg)
Caviar:- Accomp:- Blinis, Hot melba toast, Butter, Lemon wedge, chopped shallots, chopped egg yolk & white)
Canapés Mousses & Pates:- Accomp:- Lemon
wedge with fish mousses, lemon is also offered for meat pates also, or other breads, red wine& white wine jelly .
Smoked salmon:- Cayenne pepper, peppermill, brown bread & butter.
8
![Page 9: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/9.jpg)
Two soups are generally provided on the menu one being the clear soup(consommé) and the other a thick soup (crème, veloute, puree).
Although it must be noted that the clear soup is always placed first on the menu.
Examples:- Tortue Claire :- clear turtle soup (English, accomp: cheese straw, lemon seg. & brown bread & butter)
9
![Page 10: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/10.jpg)
Consommé julienne : - clear soup garnished with strips of root vegetables
Consommé Celestine : - clear soup garnished with strips of savoury pancakes.
Bisque d homard :- thick lobster- flavoured soup
Crème de tomates : - cream of tomato Soup a l oignon : - clear onion soup
10
![Page 11: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/11.jpg)
Minestrone:- Italy French Onion Soup:- French Petite Marmite:- France Gazpacho:- Spain Cherry:- German Scotch Broth Hungarian Goulash Mulligtawny Borscht – Poland – Duck & Beetroot soup Zuppa Pavese – French Onion with Raw whole
egg. Hotch potch Flamande-
11
![Page 12: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/12.jpg)
Egg dishes have a large varieties. Examples of egg dishes are:- Omelette espagnole:– Flat omelette
with onions, peppers and tomatoes. Omelette aux tomates:- tomato
omelette Omelette aux champignons:-
mushroom omelette Oeuf brouille au lard:- scrambled egg
with bacon.
12
![Page 13: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/13.jpg)
Oeuf poche Florentine :- poached egg on a bed of spinach coated with cheese sauce & gratinated
Scrambled Egg omelettes
13
![Page 14: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/14.jpg)
Include all pastas such as spaghetti, macaroni, nouilles, ravioli.
It includes some rice dishes also. Accompaniments for most of the
dishes include grated parmesan cheese.
Sometimes parmesan is now shaved from the piece rather than being grated.
14
![Page 15: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/15.jpg)
Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured 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.
15
![Page 16: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/16.jpg)
Gnocchi romaine – semolina based.
Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.
Buerre Riz
Gnocchi Piedmontaise
16
![Page 17: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/17.jpg)
Includes fish dishes, both hot or cold as such.
Poached:- Salmon, Trout, Turbot (each with its appropriate garnish and accompanying sauce).
Fried:- Whitebait, sole(sometimes) Hot Shellfish:- Lobster, crayfish, Dublin
bay prawns Fish is soft-fibred and tender meat which
is easily digested and helps to prepare the appetite for the heavier courses to come.
17
![Page 18: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/18.jpg)
Hot fish with sauce:- No accompaniment Hot, without sauce:- With Hollandaise Fried (bread crumbed) (a l’Anglaise) :-
With tartare sauce, or other mayonnaise based sauce.
Fried or Grilled(not bread crumbed):- With hollandaise, or tartare.
Deep fried dipped in better (a l’Orley):- Tomato sauce is offered with lemon.
18
![Page 19: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/19.jpg)
Entry of first meat dish. Generally small, well garnished
dishes comes from the kitchen ready to serve.
Accompanied by very rich gravy or sauce.
When releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.
19
![Page 20: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/20.jpg)
Poulet sauté chasseur:- Sauté chicken in a rich brown sauce flavoured with tomatoes and mushroom.
Supreme de volaille sur cloche – Breast and wing of chicken cooked under a cover in oven.
Kebab Orientale:- Savoury items cooked on a skewer.
20
![Page 21: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/21.jpg)
Steak Diane:- Minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.
Chateaubriand:- Double fillet steak grilled.
21
![Page 22: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/22.jpg)
Traditionally sorbets (now called granites) were served to give a pause within a meal, allowing the palate to be refreshed.
The sorbet is a water ice plus Italian Meringue flavoured with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an under plate with a teaspoon.
22
![Page 23: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/23.jpg)
At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes.
Sometimes Cuban cigars along with the first speech sometimes, is given now.
Examples:- Sorbet au Champagne Sorbet au Citron Sorbet a l’orange Sorbet au Cassis
23
![Page 24: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/24.jpg)
Refers mainly to roasts.
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.
24
![Page 25: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/25.jpg)
Saddle of mutton, baron of beef, boned sirloin, braised ham.
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 leg of pork with apple sauce.
Gigot d agneau roti sauce menthe:- roast leg of lamb with mint sauce
25
![Page 26: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/26.jpg)
Roast always contain roast 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 crescent shaped dish.
Indian tradition allows mint sauce &lime wedges as an accompaniment for roast items.
26
![Page 27: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/27.jpg)
Oie roti, puree de pommes: Roast goose with apple sauce.
Faison roti: Roast pheasant served with bread crumbs.
Poulet roti: Roast gravy & parsley & thyme.
Venaison: Roast venison Agneau roti: Roast lamb with mint sauce
or redcurrant jelly.
27
![Page 28: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/28.jpg)
At this stage the balance of the courses is gradually returning from heavy to light.
Now we have a vegetable dish served only with its accompanying sauce.
Such as artichokes, asparagus & corn
on the cob, with hollandaise sauce( an egg and butter based sauce) or beurre fondue( melted butter) offered separately,
28
![Page 29: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/29.jpg)
In classic functions these legumes may be served on their own as a separate vegetable course.
Examples:- Puree de pommes (de Terre):- Creamed
potatoes. Pommes sautés:- Potatoes boiled in skins
peeled sliced and shallow fried. Pommes Frites:- Deep fried potatoes.
29
![Page 30: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/30.jpg)
Pommes au four:- Baked jacket potato
Champignons grilles:- Grilled mushrooms
Choufleur mornay:- Cauliflower with a cheese sauce.
Haricots verts au beurre:- French beans tossed in butter.
30
![Page 31: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/31.jpg)
Salads can be of two types.1.Single Salad2.Compound Salad
31
![Page 32: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/32.jpg)
Salad francaise:- lettuce, tomato, egg, & vinaigrette dressings.
Salad vert:- Lettuce, watercress, cucumber and green pepper.
Beet Root Salad:- Single Salad Tomato Mozzarella
32
![Page 33: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/33.jpg)
All cold meat cuts, & cold met items come under this course.
Froid means cold so all the items which come under this course are cold cuts.
Includes a variety of cold meats, fish, cheese & egg items together with a variety of salads & dressing.
33
![Page 34: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/34.jpg)
Poulet Roti:- Roast chicken Caneton Roti:- Roast Duck Mayonnaise ‘d’ hommard: - lobster
mayonnaise Galantine de volaille: - Cold chicken
coated with a chicken flavoured sauce and decorated, then coated in aspic.
34
![Page 35: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/35.jpg)
Includes mostly sweets, puddings, mousses & gateaux.
It may be served cold or hot.
Most sweets are generally served on sweet plates or are pre-plated.
35
![Page 36: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/36.jpg)
Souffles, crepes(pancakes), coupes(ice cream dishes).
Baba au rhum:- yeast leavened light
sponge soked in rum. Crepe suzette:- pancakes in a rich fresh
orange juice and flamed with brandy.
36
![Page 37: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/37.jpg)
Ananas Flambé au kirsch:- Pineapple flamed with cherry flavoured 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
37
![Page 38: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/38.jpg)
Always served hot.
These are savoury items.
Includes savoury soufflés, quiches & fritters.
These may be in form of hot canapés such as Welsh Rarebit or other items on toast.
38
![Page 39: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/39.jpg)
Welsh rarebit:- Cheese sauce Flavoured with ale on toast gratinated.
Canapé Diane:- Chicken livers rolled in
bacon and grilled, placed on a warm toast.
Champignons sur croute:- mushrooms on toast.
39
![Page 40: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/40.jpg)
Includes a range of cheeses & various accompaniments.
E.g.:- 1.salt, pepper & mustard, 2.butter, 3.celery stick, 4.radish, 5.castor sugar for cream cheeses, 6.assorted biscuits.
40
![Page 41: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/41.jpg)
We have five types of cheeses:-
1.Fresh2.Soft3.Semi-hard4.Hard5.Blue
41
![Page 42: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/42.jpg)
Fresh cheese:- Cottage Cream Mozzarella (Italian, cow’s) Ricotta (Italian, Whey of
cow’s milk) Soft cheese:- Bel Paese (creamy
Italian) Brie (French) Camembert (French) Feta (Greek made from
both goat & sheep milk)
42
![Page 43: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/43.jpg)
Semi-hard cheese:- Cheddar (British) Cheshire (crumby,
white or red, slightly salty) Derby (English) Edam (yellow or red
wax coated rind) Hard Cheese:- Parmesan (Italian) Kefalotyri (Greek)
43
![Page 44: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/44.jpg)
Blue Cheese:- Blue Cheshire (accidently)
Gorgonzola (Softish, sharp flavored Italian)
Roquefort (classic, sheep’s milk, matures in caves French)
Stilton (English, cow’s milk_
44
![Page 45: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/45.jpg)
All forms of Fresh Fruits and nuts may be served accompanied by castor sugar and salt.
It may be stewed fruits, fresh or nuts.
45
![Page 46: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/46.jpg)
It may be hot or cold. May be alcoholic or non
alcoholic. Varieties of beverages are
served under this course.
46
![Page 47: French Classical Menu Presentation](https://reader033.vdocuments.us/reader033/viewer/2022061118/5468d2d3b4af9faf198b46f3/html5/thumbnails/47.jpg)
Thank you47