What are the 7 parts to a traditional french meal?

Answer 1

The menu depends very much on the tastes of the family, but the 'top' menus will be eaten on Christmas Eve, originally after midnight mass, but today, more and more in the late evening.

In the Ariege, we start with a few oysters with a local dry white wine or with a small seafood plate for those who don't like oysters, then

Fois Gras in thin slices with a very sweet white wine - usually Sauternes and toast

Small fillets of Sole lightly grilled and served with a white fennel and ginger sauce - we drink the same white wine as for the oysters

The main dish is Capon - as big as a small turkey. The stuffing is chestnut and we have English style Roast potatoes with Parsnips. The sauce is a simple stock sauce with potato flour thickening and the wine is either an aged Hermitage - in 2009 it will be a 1994 La Chapelle - or a Bordeaux for those who prefer this.

Cheese follows - a selection of Cow, Sheep and Goat cheeses, mostly from the Ariege or the Basque country, but always Roquefort as well. We usually keep to the same red wine, but some in the family prefer a Rioja with cheese, La Rioja Alta 904 about 12/15 years old, being preferred.

The last course is always a traditional Yule Log - a chocolate creation nearly as sickly as English Christmas pudding. With this, we drink a local desert wine, usually Muscat. Many families do not have wine with this, they simply drink water as wine and chocolate do not go well together.

Coffee follows with commercially made chocolates and if anyone has room, a Grand Marnier, a good Cognac or something similar.

The next day Christmas - we often have English visitors, so we then have a traditional English Christmas lunch usually with game as the main course, but with far fewer plates.

Joyeuse Noel

Answer 2

Table Requirements:

Bread is present throughout the meal as a matter of course. The French view it as a symbol of hospitality, and would never serve a meal without it. Water is scarce, though. Wine is the classic beverage of choice for meals, and is available readily. Don't worry if you're truly thirsty for water. Just request "flat" water if you want tap water. If you don't specify the type, you will be served sparkling mineral water.

Hors D'oeuvres :

Hors d'oeuvres translate into "out of works," the "works" being the main course. These are basic appetizers, meant to stimulate the appetite. They're traditionally served first, sometimes with a small cocktail called an aperitif.

The Fish Course:

A fish course garnished with vegetables sometimes comes between the starter and the meat course. This will be followed by a small dish of lemon or lime sorbet to cleanse the palate and refresh the senses.

The Main Course:

An elaborate meat or poultry dish accompanied by a vegetable garnish will be served.

The Salad Course :

Traditionally, simple greens tossed with vinaigrette are served as a means of cleansing the palate and aiding digestion. Modern French cuisine has brought about some very elaborate salads and dressing flavors.

The Cheese Plate:

The French eat more cheese than anyone else in the world. After dinner they appreciate a selection of it served on a wooden board with assorted cut fruit. This signals the end of a casual, family-style meal.

The Sweet Dessert Course :

Special occasions call for a treat. French desserts are indulgent, rich, and so beautifully decorated. A small demitasse of freshly brewed café usually accents the sweets. What a fantastic way to end a formal meal!

Answer 3

Mussles, prawns, lobster, Snails and cheese and bread