17 Course French Classical Menu with Description and Examples

17 Course French Classical Menu with Description and Examples

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1 - Hors-d oeuvre / Appetizer

Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course. In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places. Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

Examples Of Hors d oeuvres are :

Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad

Caviar : Roe of sturgeon fish

Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce  covered  with tomato flavoured mayonnaise.

Melon Frappe : Chilled Melon

Saumon Fume : Smoked Salmon

Pate maison : Goose or chicken liver, cooked , sieved  and well seasoned

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, veloute, 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 homard :-  thick lobster- flavored soup 

Green Bean Soup : - cream of Green Beans

Soup a l oignon : - 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, en cocotte, poached or scrambled. This course is not included in the dinner menu. 

Examples of egg dishes are:

Omelette espagnole – Flat omelette with onions, peppers and tomatoes

Omelette aux tomates : - tomato omelette

Omlette aux champignons : - mushroom omelette

Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated 

Oeuf brouille au lard : - scrambled egg with bacon. 

4 - Farinaceous / Farineaux / 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 colour determine the type of pasta. 

Examples of farinaceous dishes are: 

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.

Gnocchi romaine – semolina based.

Spaghetti bolognaise – 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 cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce. 

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon.

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.

6 - Entrée / Entree

The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always 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.

Examples of this type of dish are : 

Poulet saute chasseur : - saute 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.

Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.

Chateaubriand : - double fillet steak grilled. 

7 - Sorbet / Sorbet

Because of the length of the French classical menu, this course is considered to be the 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 flavoured as a rule with champagne and served in a glass.  

Examples of sorbet :

Lemon Sorbet

Champagne Sorbet

Calvados Sorbet

Peach Sorbet

Raspberry Sorbet

8 - Releve  / Joints 

This is the main meat course on the menu, Releves 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 (Caneton)

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

10 - Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce.  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. 

Examples of Legumes:

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

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 Persillé)

Caneton Roti: - Roast Duck

Mayonnaise d hommard: - 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 Entrements:

Crepe suzette : - pancakes in a rich fresh orange juice and  flamed with brandy.

Ananas Flambes 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.

14 - Savoureux / Savory 

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. 

Welsh rarebit: - Cheese sauce Flavoured 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

Fromage 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.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

Cheese	Type	County
Cheddar	Hard	England
Edam	Hard	Holland
Brie	Soft	France
Demi-Sel	Soft	France
Ricotta	Fresh	Italy

16 - Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.

All forms of Fresh Fruits Platter

All forms of Dry Fruits  nuts may be served accompanied by castor sugar and salt

17 - Boissons / Beverage

All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.

Examples are:

Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe

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Tips for Serving Bottled Beer and Draft Beer in Restaurants and Bars

Tips for Serving Bottled Beer and Draft Beer in Restaurants and Bars

Blogger 9:28 AM Add Comment

In order to provide a good beer service the server / staff should know the basic beer terms . Also different serving standard are to be used while serving bottled beer and draft beer.

Serving Standard for any type of Beer:

* Beer should be served in correct temperature

* Always serve beer in chilled glass or mugs, use a Glass Froster to chill the glass.

* Always examine beer glass before pouring to be sure they are clean.

* Glasses should not have spots, lipstick, chips or cracks.

Serving Bottled Beers:

* Bottled beer should always be stored in a dry, dark place.

* Before serving it should be stored in the fridge at least 12 hrs. at a 3C – 5C temperature.

* Always offer beer glass.

* Always pour the bottled beer.

Serving Draft Beer:

* Hold the beer mug near the base.

* Tip the glass slightly to one side and then raise it gradually to an upright position.

* Open the beer tap dispenser quickly and completely and then pour the beer all in one go. 

* In case the beer does not form a head then change the beer keg before serving any beer. This is a indication of a leaking keg which can result in loss of carbon dioxide.

* Close the tap quickly and  completely once filled.

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Different Types of Beer or Beer Terms

Different Types of Beer or Beer Terms

Blogger 9:27 AM Add Comment

Beer which has the lowest alcoholic content is made from fermented grains and hops. It also contains the highest food value but with a lesser shelf life when compared to other alcoholic beverages. 

There are two main classes or variety of beer. 1) Ales and 2) Larger the main difference between these two variety is the temperature at which they are fermented.

Ales are top-fermented (Yeast at the Top) at a much warmer temperature and requires a longer time to age where as Larger is bottom-fermented (Yeast settles at the Bottom) and aged at cold temperature.

1) Examples of Ales:

Mild Beer

Belgian Ale

Dark Ale

Pale Ale

Wheat Beer

Old Ale

2) Example of Larger: 

Block Beer

Dry Beer

Pilsener Beer

Draft Beer

Pale Lager

Porter

Stout

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Food and Beverage Tips

Food and Beverage Tips

Blogger 9:24 AM Add Comment

• Most hotels are reluctant to quote/guarantee food prices more than 6 months in advance. Be sure and include a % increase in your budget over the current food/beverage pricing
• Don't forget to include tax and service charge in your budget!
• When signing banquet event orders read terms and make sure they are the same as your contract…if not, mark through them and put something like "see contract"
• Once guarantee is given you will be charged for the guarantee or actual number, whichever is higher
• Once guarantee is given, you cannot decrease the guarantee - but you can increase
• Hotel will typically set room and prepare for 3-5% over your guarantee
• Request that all food/beverage set up be complete 15 minutes prior to scheduled serving time
• Make sure beverages served in individual bottles/containers are charged on consumption
• The larger the attendance the more flexibility (and options you can offer) with your order
• To control cost & depending on size of item (cookie, Danish, brownies, bagels, etc.) - request they be cut in half/smaller sizes for serving
• For small meetings - many hotels will charge a service fee for groups under 25/30 people
• Methods for determining actual attendance for buffets will vary by hotel - ask the hotel what their policy is. Some base the fee on seats occupied, plates used, etc….

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Timeline for Ordering Food and Beverages

Contract Stage	Provide hotel with F&B estimates/history; Give them the big picture for your event
Planning Stage	Keep hotel updated with changes and estimated attendance
1-2 Months Prior	Send food/beverage order to hotel (can specify quantities 1-2 weeks prior). Hotel will then send you Event Orders to sign & return
48-72 Hours Prior	Provide hotel with your final guarantee for food/beverage events

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Timeline for Ordering Food and Beverages

Contract Stage	Provide hotel with F&B estimates/history; Give them the big picture for your event
Planning Stage	Keep hotel updated with changes and estimated attendance
1-2 Months Prior	Send food/beverage order to hotel (can specify quantities 1-2 weeks prior). Hotel will then send you Event Orders to sign & return
48-72 Hours Prior	Provide hotel with your final guarantee for food/beverage events

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Hotel Terms

Sales Manager	Hotel contracts
Convention Sales Manager (CSM)	Contact person throughout planning process and on-site
Banquet Manager	Contact person that is assigned to oversee your event & hotel staff
Banquet Staff	Hotel staff actually working your event
Set up Staff/Facilities	Hotel staff responsible for setting up tables, chairs, etc.
Event Orders (EO)	Banquet Event Orders (BEO's) or Banquet Prospectus (BP)- event sheets hotel staff works from; includes your F&B orders, timing of events, etc.
F&B	Food and beverage
Host Bar	Drinks paid for by the "host" organization
Cash Bar	Drinks paid for by the individuals **Can have a bar that is a combination of cash and host
Charged on Consumption	Only charged for items consumed (soda, indiv. wrapped snacks, etc.)

 

Beverages and Coffee Breaks

Morning	Regular Coffee:	Attendance x 60%
	Decaf Coffee:	Attendance x 25%
	Tea:	Attendance x 10%
	Soda:	Attendance x 25%

Afternoon	Regular Coffee:	Attendance x 35%
	Decaf Coffee:	Attendance x 20%
	Tea:	Attendance x 15%
	Soda:	Attendance x 70%

Coffee:

12-20 cups per gallon (check with hotel to see what size coffee cups they use….8oz, 10oz, etc) 128 oz in a gallon, so if coffee cups are 8 oz then you will get 16 cups per gallon.

EXAMPLE:	500 people	×	75% =	375 people
	375 cups	/	16 cups =	23.5 gallons
	23.5 gallons	×	$75/gal =	$1762.50
	$1762.50	×	27% =	$ 475.88

$2238.38 for morning coffee break

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Tips:

• When in doubt - order a smaller amount and increase beverage order when you are on-site
• If you are meeting multiple days - check with hotel staff to see how much you used on day 1 and increase/decrease* your order accordingly for the following days (*if hotel allows you to decrease)
• If limited budget - you can place a minimum order and let the staff know they can continue to replenish up to a specific amount and to check with you before replenishing anything over the set amount
  ***Based on example above - order 8 gal regular, 6 gal decaf, 2 gal hot water/tea & hotel can add up to 7 gal as needed
• Ordering by the gallon or by the dozen is usually more cost effective than paying per person - use a comparison to see how it prices out (costs can increase quickly if ordering per person!)
• If ordering per person check on any stipulations (limited to 30 minutes of service, etc.)

Receptions

• 50% of attendees will stay for cash bar after a meeting
• Consumption per attendee typically averages 1.5 drinks per person for a 1-hour cash bar
• 80% of attendees will stay for a host bar
• Consumption per attendee typically averages 2.5 drinks per person for a 1-hour host bar
• WINE = Estimate 5 glasses of wine per bottle
• WINE = Estimate 3 glasses of wine per person for a 2 hour reception
• WINE = Estimate ½ bottle of wine per guest at a seated dinner
• These numbers might be different for you -know your audience & your group history!

Tips for Food

• Foods that require the use of plates, forks, etc. tend to be more expensive - true "finger foods" are usually less expensive
• People tend to eat less if they don't have plates to load up!
• Butler Service is where servers are passing trays of food - another way to control consumption (if people have to ask what each item is before they choose it also slows consumption a little)
• Have trays/food set out on a time schedule rather than all at once - also decreases consumption
• If reception is scheduled right after a meeting - consumption tends to be less
• If people have an opportunity to go back to their room, change clothes and rest - they are more relaxed and will enjoy the food/beverage more (and consume more)
• The tighter the space for the reception - the less people consume
• Salty, greasy, spicy and sweet foods create thirst that guests will quench with additional drinks
• Seating for 20%-25% of the guests is optimal (if you don't want to encourage guests to sit and eat)

Tips for Bars:

• Bartender fees are standard costs and are usually based on a set amount of time per bartender
• Bartender fees will sometimes be waived based on a minimum dollar amount in sales at the bar

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Guidelines

On average, guests will eat seven hors d'oeuvres during the first hour of a reception. Additional Guidelines:

Type of Reception	Type of Eaters	# Hors d’oeuvres per person
2 hours or less (dinner following)	Light	3-4 pieces
	Moderate	5-7 pieces
	Heavy	8+ pieces
2 hours or less (no dinner following)	Light	6-8 pieces
	Moderate	10-12 pieces
	Heavy	12+ pieces
2-3 hours (no dinner)	Light	8-10 pieces
	Moderate	10-12 pieces
	Heavy	16+ pieces

Bars (Host and Cash) Guidelines
Number of Drinks per Bottle:

		1 ounce	1 ¼ ounce	1 ½ ounce
Liter	33.8 ounces	33	27	22
750 milliliters	25.4 ounces	25	20	16

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Simple Recipe Fried Noodles

Simple Recipe Fried Noodles

Blogger 11:45 PM Add Comment

Fried noodles is one of the culinary kind that may be familiar to our ears and tongue. The most famous fried noodles recipe is typical of Java from the beginning until today is still the choice of many people. Keen to make these foods? You can easily process these foods at home with a simple recipe. Here I will describe how to manufacture and materials required:

The main ingredients for the manufacture of fried noodles:

1. Green cabbage leaves to taste, sliced
2. 100 gram wet noodle
3. Salt to taste
4. Soy sauce to taste or to taste
5. 1 whole chicken eggs, scrambled
6. Sprouts or sprouts taste
7. Shredded fried chicken or sausage taste

Ingredients or condiments that are:

1. Hazelnut 2 eggs
2. 2 cloves garlic
3. Red onion 3 eggs

Ways of making fried noodles recipe is simple:

1. First, boil the noodles with hot water until fluffy or soft, remove from heat and then drain.

2. Heat a frying pan and then enter the oil and wait until the oil is hot.

3. After that, tumislah seasoning mashed until cooked and fragrant trademark out.

4. Put leaf mustard and bean sprouts then stir until wilted.

5. Masukanlah noodles that have been drained together with scrambled eggs that have been prepared in advance and stir until blended.

7. Pour noodles on a serving plate and do not forget to put the chicken meat that has been shreded as a complement to the noodles become more tasty and delicious.

8. Eat while warm, may also use such complementary cucumber and crackers, as well as some food decoration such as a sprinkling of fried onions, vegetables and tomatoes.

The above recipe can be made for 2 servings with the addition of ingredients. In addition for those who like spicy can add some chili or sauce that you can buy in the form of sachets and bottles. Fried noodle is suitable also for replacement eaten lunch or dinner. Good luck recipe fried noodles, may be useful buffer.

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