13 course french classical menu

Answer 1

French Name

1. Hors D' oeuvre

2. Potage

3. Oeuf

4. Pate / Farineaux

5. Poisson

6. Entrée

7. Releve/ Piece

8. Sherbet

9. Roti

10. Legumes

11. Entremets

12. Savoureux

13. Dessert

English Name

1. Appetisers

2. Soup

3. Eggs

4. Pasta

5. Fish

6. Entrance

7. Main course/ joint

8. Shorbet

9. Roasts

10. Vegetables

11. Sweet

12. Savouries

13. Dessert

Answer 2

Horsd'oeuvre - Appetizer

Potage- Soup

Œuf - eggs preparations

Farineaux (rice & pasta

Poisson - fishpreprations

Entree - entrance dishes like tornedos etc small portions

Sorbet- its usually flavoured ice for increasing appetite and rest between the two course

releve-meat course

Roti - roasts

Legumes- vegetables

salads - Russian salads

buffet froid - cold buffet

Entremets - sweets

savoureaux

Fromage-Cheese

desserts-fresh fruit and nuts

cafe- coffee

Answer 3

There are thirteen courses in a classical French menu. The first course on a French classical menu is the Hors D'oeuvres, or appetizers. The second course is potage, or a thick pureed vegetable or meat soup. The third course is Oeufs, a dish made from eggs such as an omelet. The fourth course is Farineux or rice and/or pasta. Poisson is the fifth course and these dishes are made of fish. The entree is the sixth course, this meal is the first actual meat course, such as brain, liver, oxtail or kidneys. The seventh course is the main meat course, usually lamb, beef, veal, or ham. The eight course is the sorbet, which is water and crushed ice that is flavored with champagne. The ninth course is the Roti or Roast, usually made of wild game or poultry. The tenth course is legumes, which is a course of vegetable dishes. The eleventh course is Entremets or desserts - souffles, ice cream, gateaux, or apple pie. The twelfth course is savoureux is usually something with a pungent taste - anchovies or pickled fruit. The thirteenth course is the dessert at the end of a meal - fruit.

Answer 4

A classical French Menu comprises of he following 12 courses in sequence:

1. Hors d'oeuvres - pronounced as "or-dov" meaning Appetizers or Starters or First-course.

2. Potage - pronounced as "po-taaj" meaning Soups. Consomme, Creme, Chowder, Bisque, Broth or convenience soups.

3. Poisson - pronounced as " po-son" meaning Fish. Consists of shellfish and any fish dishes.

4. Entrée - pronounced as "aun-trey" meaning Entry of meat course. Small well-gamished meat dishes ready for service.

5. Releve - pronounced as "ri-lafe" meaning Main Course. Also known as "piece de resistance. Larger than entrées and usually large joints of meat and poultry.

6. Sorbet - pronounced as "saur-bay" meaning Rest course. Rest to eat meals or courses. Examples would be iced water or juices.

7. Rôti - meaning Roast. Consists of roasted Game birds or poultry or animals.

8. Légume - pronounced as "lay-gume" meaning vegetable dishes. In a vegetarian menu this course would become the main course, otherwise it is a side course.

9. Entremet - pronounced as "aun-truh-may" meaning sweet course. Hot and Cold sweet dishes are served.

10.Savoureux - pronounced as "savoury" meaning guests who do not wish to have sweets at the end of the meal choose savoury to close their meal. Savoury are small tid-bits of canapé or toast or small portion of toast with toppings on which spicy fillings are placed.

11. Fromage - pronounced as "fro-maaj" meaning Cheese. All types of cheeses are served from a cheese board or a cheese trolley.

12. Café (Beverages) - meaning Coffee. Coffee is served in a demitasse with a coffee-spoon, with or without milk.

Answer 5

A French classic menu has thirteen courses. An example of a classic French menu would be, sorbet, soup, egg, salad, fish, fromage, Roit, Legumes, fruit, nuts, cheese, beverage, and, dessert

Answer 6

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