What is releve in french classical menu?

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I didn't know what the "relevé" course is in the classical French menu, and Google did not yield any helpful information. But I was able to find a reference to the "Relevé" course in a good culinary reference book "Modern French Culinary Art" by Henri-Paul Pellaprat.

Chef Pellaprat explained that in the great traditional elaborate banquets of the past that serves ten or twelve courses, "Relevé" is a dish which follows another course like Hors d'oeuvre or Poisson (fish), but preceded the entrée. "Relevé" in French is a "remove", which I don't fully comprehend the meaning but I hope this response will give you a better understanding of the word.


Doing some research I stumbled across Escoffier's description and here is what I make of it:

Relevé is referring to the size and style of protein being used, usually served before the entree. Things being served in larger portion or with heavier methods of cooking, i.e. braising, or stewing are considered relevé , where as the entree is usually a smaller portion, and prepared using lighter methods of cooking, i.e. a seared duck breast.
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